Fried rice is the weeknight move when the fridge holds leftover rice and a few vegetables. This version starts with a generous garlic bloom in oil, scrambles eggs in the same skillet, then fries cold rice with peas, carrots, and a soy-sesame finish.
No meat required — eggs carry the protein and the garlic keeps every bite savory. From cold pan to bowls, you are looking at about 25 minutes if the rice is already cooked.
Ingredients
- 3 Tbsp (45 ml) neutral oil, divided
- 6 garlic cloves, minced
- 4 large eggs, beaten
- ½ tsp kosher salt, divided
- 4 cups (640 g) cold cooked jasmine or long-grain rice (day-old preferred)
- 1½ cups (210 g) frozen peas and carrots mix, no need to thaw
- 1 cup (90 g) shredded cabbage or coleslaw mix, optional
- 3 Tbsp (45 ml) low-sodium soy sauce
- 1 Tbsp (15 ml) oyster sauce or extra soy sauce
- 1 tsp toasted sesame oil
- ½ tsp white or black pepper
- 3 green onions, sliced
- Chili crisp or sriracha, optional
- Lime wedges, optional
Method
- Heat 1 Tbsp oil in a 12-inch skillet over medium-high. Add garlic; cook 20–30 seconds until fragrant but not brown. Push to the side.
- Add ½ Tbsp oil to the empty space. Pour in eggs seasoned with a pinch of salt; scramble 45–60 seconds until just set. Transfer eggs and garlic to a plate.
- Add remaining oil. Add cold rice; break up clumps and stir-fry 3–4 minutes until hot and lightly toasted. Season with remaining salt.
- Stir in peas and carrots (and cabbage if using). Cook 2 minutes until heated through.
- Return eggs. Add soy sauce, oyster sauce, sesame oil, and pepper. Toss 1–2 minutes until every grain is coated.
- Fold in most of the green onions. Taste and add soy if needed. Serve with remaining green onions, chili crisp, and lime.
Cook’s note
Day-old rice from the fridge fries cleanly. Fresh rice works if you spread it on a sheet pan for 15 minutes to steam off moisture first. Six cloves of garlic sounds bold — it mellows in the hot oil and defines the dish.
What to serve with it
Cucumber salad, miso soup from a packet, or steamed edamame. Add leftover rotisserie chicken or pan-fried tofu if you want extra protein without changing the method.
Make-ahead and leftovers
Cook rice a day ahead on purpose. Leftover fried rice keeps 3–4 days; reheat in a hot skillet with a teaspoon of oil. Freezes well up to 2 months in flat bags.
Troubleshooting
Mushy rice? It was warm or wet — use cold, dry rice and high heat. Garlic bitter? It browned too long — keep that first step under 30 seconds. Bland? Another splash of soy and a pinch of salt at the end usually fix it.