This lightning-fast Classic Fried Rice recipe unlocks restaurant magic in your own kitchen! Day-old rice transforms into sizzling perfection.

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

• 4½ cups (675g) cooked white rice
  (Day-old, refrigerated jasmine or long-grain rice; break up clumps)
• 3 large eggs
  (Lightly beaten with a pinch of salt)
• 6–7 spring onions (scallions)
  (Finely sliced; white/light green parts separated from dark green tops)
• 3–4 tbsp neutral oil
  (Vegetable, canola, or peanut oil; divided)
• 1½ tbsp light soy sauce
• ¾ tsp sesame oil
  (Optional; add at the end)
• Salt and white pepper
  (To taste; black pepper works too)
• 1–2 garlic cloves, minced
  (Optional)

Instructions

1. Prep Ingredients:
   • Break up rice clumps with hands.
   • Beat eggs with a pinch of salt.
   • Slice spring onions, separating whites from greens.
   • Keep all ingredients near the stove.
2. Scramble Eggs:
   • Heat wok/skillet over high heat until nearly smoking.
   • Add 1 tbsp oil; swirl to coat.
   • Pour in eggs; let set 10 seconds, then scramble into small curds. Remove to a plate.
3. Sauté Aromatics:
   • Add 2 tbsp oil to wok.
   • Stir-fry white/light green spring onions (and garlic, if using) for 30 seconds until fragrant.
4. Stir-fry Rice:
   • Add rice; spread in a thin layer. Press down gently.
   • Let sit 20 seconds, then toss vigorously for 2–3 minutes until grains separate and heat through.
5. Combine & Season:
   • Return eggs to wok. Add soy sauce, ½ tsp salt, and ½ tsp white pepper.
   • Stir-fry 1–2 minutes until evenly mixed.
6. Finish & Serve:
   • Remove from heat. Drizzle with sesame oil (if using) and add dark green spring onions.
   • Toss once. Adjust seasoning if needed.
   • Serve immediately.