Equipment
Ingredients
Main Components
- 400 g cooked rice, cold, preferably day-old
- 150 g cooked meat, diced small
- 100 g mixed vegetables, diced or frozen
- 2 eggs, beaten
Pantry Staples
- 30 ml soy sauce
- 15 ml vegetable oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 606 kcal
- Protein
- 31 g
- Carbohydrates
- 62 g
- Fat
- 25 g
- Fiber
- 4 g
- Sugar
- 4 g
- Sodium
- 1118 mg
- Saturated Fat
- 7 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 178 mg
- Potassium
- 553 mg
- Calcium
- 107 mg
- Iron
- 6.6 mg
- Magnesium
- 37 mg
- Phosphorus
- 321 mg
- Zinc
- 5.6 mg
- Vitamin A
- 444 mcg
- Vitamin C
- 5 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 0.4 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 2.4 mcg
- Thiamin
- 0.47 mg
- Riboflavin
- 0.32 mg
- Niacin
- 8.3 mg
- Folate
- 186 mcg
- Water
- 206 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat vegetable oil in a wok or large skillet over high heat until shimmering.
Add the diced cooked meat and vegetables. Stir-fry rapidly to remove excess moisture and heat them through.
Push the meat and vegetables to one side of the pan. Pour the beaten eggs into the empty space and scramble quickly until just set but still moist.
Add the cold cooked rice, breaking up any clumps with the spatula. Toss everything together to combine.
Drizzle the soy sauce around the perimeter of the hot pan (not directly on the rice) to caramelize it instantly. Toss rapidly to coat every grain evenly. Ensure internal temperature reaches at least 74°C/165°F.
Chef's Notes
- The secret to restaurant-style fried rice is high heat and cold rice. The cold starch structure prevents the grains from sticking together.
- Pouring soy sauce down the sides of the hot wok creates a 'wok hei' smoky flavor as the sugars caramelize before touching the rice.
- Since the protein is already cooked, add it late in the process just to warm through so it doesn't become tough.
- Any neutral oil works, but a drop of sesame oil at the very end (off heat) adds great aroma.
Storage
Refrigerator: 1 day — Fried rice made from leftovers should not be reheated a second time for food safety reasons.
Reheating: Microwave with a splash of water or stir-fry briefly to restore temperature.
Troubleshooting
Rice is mushy or sticky
Cause: Rice was too fresh or warm when added, or pan was overcrowded
Fix: Spread rice thin in pan and let sit on high heat without stirring to crisp up the bottom
Prevention: Always use day-old cold rice; cook in batches if scaling up
Cultural Context
Fried rice originated in China as a way to avoid food waste, turning leftover cold rice into a filling meal. Every Asian culture has its own variation, from Nasi Goreng in Indonesia to Chaahan in Japan, all united by the principle of efficient resourcefulness.
