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The Hedonist Cook

Fried Rice

Yield: Serves 2–3 Restaurant-style flavor with wok hei dreams

What You Need

Rice (must be cold!)

  • 2 cups cooked jasmine or medium-grain white rice (day-old, cold, and crumbly)

Veggies

  • ½ cup diced onion
  • ½ cup frozen peas and carrots
  • 2–3 scallions (whites and greens separated)
  • Optional: corn, bell pepper, or finely chopped mushrooms

Aromatics + Flavor Base

  • 2 cloves garlic, minced
  • ½ teaspoon ginger, minced (optional)
  • 2–3 tablespoons neutral oil (like canola or avocado)
  • 2 eggs (optional; skip or sub tofu if vegan)

Sauce (mix in a bowl ahead of time)

  • 1 tablespoon light soy sauce
  • ½ teaspoon dark soy sauce (for color)
  • ½ teaspoon toasted sesame oil
  • ½ teaspoon vegetarian oyster sauce (optional)
  • Pinch of sugar
  • Optional: splash of Shaoxing wine or mirin

Umami Booster (choose one)

  • ¼ teaspoon MSG
  • OR ½ teaspoon mushroom seasoning powder
  • OR ¼ teaspoon “Better Than Bouillon” (vegetable)

How to Make It

  1. Prep first: Have everything chopped and measured. Fried rice moves fast once you start.
  2. Heat pan: Use a wok or large skillet. Crank the heat. Add oil. When it shimmers, you’re ready.
  3. Sauté aromatics: Add onion and scallion whites. Cook 1–2 minutes until soft. Add garlic (and ginger, if using). Stir 30 seconds until fragrant.
  4. Add veggies: Toss in peas, carrots, and any optional extras. Stir-fry 1–2 minutes.
  5. Push aside / add eggs: Push everything to one side. Crack in eggs and scramble until mostly set, then mix everything together. (Skip if vegan.)
  6. Add rice: Crank heat if needed. Add rice and break up clumps. Stir-fry 2–3 minutes to heat through. Work in batches if the pan is crowded.
  7. Add sauce + umami: Pour sauce mixture over the rice. Add your umami booster. Toss well to coat everything evenly.
  8. Finish: Add scallion greens and stir-fry for 30 more seconds. Optional: drizzle a bit more sesame oil or a pinch of white pepper.
  9. Serve hot: Bonus points if you eat it out of a paper takeout box.

Notes

  • Cold, day-old rice is crucial for perfect texture—warm rice gets mushy.
  • Want it spicier? Add chili crisp or sriracha at the end.
  • Make it a full meal with tofu, crispy tempeh, or a fried egg on top.

Nutrition Facts (Per Serving — approx. 3 servings)

  • Calories: 320
  • Fat: 12g
  • Carbohydrates: 42g
  • Sugar: 3g
  • Protein: 9g
  • Sodium: 720mg
Estimated using eggs and all sauces. Adjust for vegan version or low-sodium swaps.
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