Fried Rice House Farmington ME-Style Fried Rice

Fried Rice House in Farmington, Maine, is a local restaurant name; this recipe is a practical, restaurant-style take on the fried rice people often seek when looking for it. It combines chilled rice, vegetables, egg, and savory soy-seasoned aromatics in a hot pan, making a quick meal with distinct grains and plenty of room for customization.

Ingredients

4 cups cooked, chilled long-grain rice (about 600 g; from 1⅓ cups or 250 g uncooked rice)
2 tablespoons neutral oil, such as canola or vegetable oil (30 ml), divided
2 large eggs (about 100 g), lightly beaten
1 small yellow onion, finely diced (about 100 g or ¾ cup)
1 medium carrot, peeled and finely diced (about 80 g or ½ cup)
1 cup frozen peas (150 g), thawed and drained
2 garlic cloves, minced (about 6 g or 2 teaspoons)
2 tablespoons soy sauce (30 ml), plus more to taste
1 teaspoon toasted sesame oil (5 ml)
¼ teaspoon ground black pepper (about 0.5 g)
2 scallions, thinly sliced (about 20 g), divided
¼ teaspoon fine salt (about 1.5 g), or to taste

Instructions

Prepare the rice. Break up cold rice clumps with clean fingers or a fork, keeping the grains as separate as possible. If cooking rice specifically for this recipe, rinse 1⅓ cups (250 g) long-grain rice until the water runs mostly clear, then cook it according to its package directions. Spread cooked rice on a shallow tray and refrigerate promptly until cold; allow about 20 minutes for this recipe’s prep if using rice already cooked and chilled. Do not leave cooked rice at room temperature for more than 2 hours.
Set up the pan. Put the beaten eggs, diced onion and carrot, peas, garlic, soy sauce, sesame oil, pepper, and sliced scallions near the stove. Fried rice cooks quickly, so prepare everything before heating the pan. A large wok is ideal, but a wide, heavy skillet works well; avoid crowding the pan, which can make the rice steam instead of fry.
Cook the eggs. Heat a wok or large skillet over medium-high to high heat. Add 1 teaspoon (5 ml) of the neutral oil and swirl to coat. Pour in the beaten eggs and stir gently until just set, about 45 to 60 seconds. Scramble them into small pieces and transfer to a clean plate. For food safety, the USDA FSIS safe minimum internal temperature for egg dishes is 160°F (71°C); cook until the eggs reach that temperature, checking with a food thermometer if needed.
Soften the vegetables. Add 2 teaspoons (10 ml) oil to the hot pan. Add the onion and carrot and stir-fry for 2 to 3 minutes, until the onion begins to look translucent and the carrot is nearly tender. Add the garlic and cook for 20 to 30 seconds, stirring constantly so it does not scorch.
Fry the rice. Add the remaining 1 tablespoon (15 ml) neutral oil, then the chilled rice. Spread it out and let it sit against the hot surface for about 30 seconds at a time before tossing; this helps warm and lightly toast the grains. Stir-fry for 3 to 4 minutes, breaking up any remaining clumps. The rice should be steaming hot throughout.
Season and finish. Add the peas, soy sauce, sesame oil, pepper, and most of the scallions. Toss thoroughly for about 1 minute, then return the cooked egg to the pan and stir until evenly distributed and hot. Taste before adding salt because soy sauce can be salty. Serve right away with the remaining scallions on top.

Tips

Use cold rice. Chilled, relatively dry rice separates more easily and is less likely to turn gummy. Freshly cooked rice can work in a pinch: spread it on a tray and chill it promptly until cool, rather than leaving it out to dry.
Keep the pan hot and uncrowded. If your skillet is small, fry the rice in two batches. A crowded pan releases moisture and tends to steam the grains.
Adjust the soy sauce carefully. Regular soy sauce gives a familiar savory flavor; low-sodium soy sauce is an easy substitute and may require a little more. Tamari can replace soy sauce, but check its label if you need a gluten-free option.
Handle rice safely. Refrigerate cooked rice within 2 hours, in a shallow container for faster cooling. Rice should not sit warm at room temperature for extended periods; discard it if it has been left out longer than 2 hours.

Serving Suggestions

Serve this fried rice as a main course in generous bowls, or alongside stir-fried vegetables, a light soup, or grilled chicken, pork, or tofu. For a simple finishing touch, offer sliced scallions, extra soy sauce, and chili crisp at the table. If serving with another hot dish, keep the rice hot until mealtime rather than letting it stand out.

Variations

Add 1 cup (150 g) diced cooked chicken, pork, shrimp, or firm tofu with the peas to make the rice more substantial. Any meat or seafood should already be safely cooked before it is added; heat leftovers until steaming hot throughout. For a vegetable-heavy version, stir in 1 cup (100 g) shredded cabbage or chopped bell pepper with the carrot. A little grated fresh ginger can join the garlic, while a small pinch of white pepper gives a different, familiar takeout-style aroma.

For a gluten-free version, choose certified gluten-free tamari or soy sauce. To make the recipe vegetarian, confirm that the soy sauce is suitable and skip meat add-ins. The ingredient mix and seasoning can vary from one restaurant or home version to another, so adjust the vegetables and sauce to suit your taste rather than treating one combination as definitive.

Storage and Reheating

Transfer leftovers to a shallow container and refrigerate within 2 hours of cooking. Keep refrigerated for 3 to 4 days, or freeze in a tightly sealed, freezer-safe container for up to 2 months for best texture. Thaw frozen rice in the refrigerator, not on the counter. Reheat only the portion you plan to eat, in a skillet with a splash of water or in the microwave covered loosely, stirring partway through. Reheat leftovers to 165°F (74°C), as checked with a food thermometer, and avoid reheating the same portion repeatedly.

Frequently Asked Questions

Can I use freshly cooked rice?
Yes, but it is more moist and can clump. Spread it in a shallow layer and chill it promptly until cool before frying. Do not leave cooked rice at room temperature for more than 2 hours, and never use rice that has been left out overnight.

What kind of rice works best?
Long-grain white rice, such as jasmine, is a good choice because the cooked grains tend to stay distinct. Medium-grain rice also works, though it may be a little stickier. Brown rice can be substituted; expect a chewier texture and slightly longer frying time.

Can I make this without a wok?
Yes. Use the widest heavy skillet you have and heat it thoroughly before adding ingredients. If the rice cannot fit in a loose layer, cook it in batches so the pan stays hot and the grains fry instead of steaming.

How do I keep fried rice from getting mushy?
Start with chilled rice, break up clumps before cooking, and avoid adding extra liquid. Fry in a hot, uncrowded pan, and measure the soy sauce rather than pouring it in freely. Add vegetables that release a lot of water sparingly.

Can I make it ahead?
You can dice the vegetables and beat the eggs shortly before cooking, but fried rice is best cooked just before serving. For a make-ahead meal, cook the rice in advance, chill it promptly, and keep it refrigerated until you are ready to stir-fry.

Is this the exact Fried Rice House recipe?
No. It is a home-style recipe inspired by the restaurant search, not a verified copy of a restaurant’s proprietary dish. Restaurant recipes and versions can differ in vegetables, seasoning, and add-ins.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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