NYC-style fried rice is a takeout-inspired dish of chilled rice stir-fried with vegetables, egg, soy sauce, and sesame oil. New York restaurants serve many versions, so this flexible home recipe focuses on the savory, lightly smoky flavor and quick cooking that make fried rice satisfying.
Ingredients
- 4 cups (600 g) cooked, chilled long-grain white rice, preferably day-old
- 2 tablespoons (30 ml) neutral high-heat oil, such as canola or peanut oil, divided
- 2 large eggs (about 100 g), lightly beaten
- 1 small yellow onion, finely diced, about 1 cup (150 g)
- 1 medium carrot, peeled and finely diced, about ¾ cup (90 g)
- 1 cup (120 g) frozen peas, thawed
- 2 cloves garlic (about 6 g), finely minced
- 3 tablespoons (45 ml) regular soy sauce
- 1 teaspoon (5 ml) toasted sesame oil
- ¼ teaspoon ground white or black pepper
- 2 scallions (about 25 g), thinly sliced
- ¼ teaspoon fine salt, or to taste, depending on the saltiness of your soy sauce
Instructions
- Prepare the rice. Break up the chilled rice with clean fingers or a fork, separating clumps without crushing the grains. Keep the vegetables, eggs, soy sauce, and scallions close to the stove; the cooking moves quickly. If the rice is freshly cooked, spread it in a shallow layer and refrigerate until cold before frying. Do not leave cooked rice at room temperature for more than 2 hours.
- Scramble the eggs. Heat a large wok or 12-inch (30 cm) skillet over medium-high heat. Add 1 teaspoon of the neutral oil, swirl to coat, and pour in the beaten eggs. Stir for about 45–60 seconds, until softly set and cooked through. The USDA FSIS safe minimum for egg dishes is 160°F (71°C); check with a food thermometer if needed. Transfer the eggs to a clean plate.
- Cook the vegetables. Add 1 tablespoon (15 ml) neutral oil to the pan. Add the onion and carrot and stir-fry for 3 minutes, until starting to soften. Add the peas and garlic and cook for 1 minute, stirring so the garlic does not burn. If the pan is small, cook in batches; crowding makes the ingredients steam instead of fry.
- Fry the rice. Add the remaining oil and the rice. Spread it over the pan, then toss and press it against the hot surface for 3–4 minutes, breaking up any remaining clumps. Let it sit against the pan briefly between tosses so some grains develop lightly toasted edges. Keep the heat high enough for active sizzling, but lower it if the garlic or rice begins to scorch.
- Season and finish. Pour the soy sauce around the edge of the pan, then toss to coat the rice evenly. Stir in the sesame oil, pepper, and cooked egg. Cook for another 1–2 minutes, stirring until everything is hot and evenly mixed. Add the scallions and taste before adding salt; serve right away.
Tips
- Use cold rice for distinct grains. Day-old rice is convenient because it has chilled and dried slightly. If making rice for this recipe, cool it promptly in a shallow container and refrigerate; warm, freshly cooked rice can turn sticky when stir-fried.
- Choose a broad, hot pan. A wok works well, but a large skillet is fine. If you only have a smaller pan, fry the rice in two batches so it browns rather than steams.
- Adjust the soy sauce carefully. Regular soy sauce gives a familiar takeout-style color and saltiness. Use low-sodium soy sauce if preferred, then season to taste. Tamari is a practical gluten-free substitute if labeled gluten-free; it may taste richer, so start with 2 tablespoons (30 ml).
- Keep the seasoning simple. Toasted sesame oil is potent, so a teaspoon adds aroma without making the dish greasy. For a mild flavor, use less; for heat, add chili crisp or a pinch of red pepper flakes at the table.
Serving Suggestions
Serve fried rice hot as a main dish or as a side alongside stir-fried vegetables, tofu, or a cooked protein. Add extra sliced scallions, sesame seeds, or a small drizzle of chili crisp at the table. For a fuller meal, pair it with a crisp cucumber salad or steamed greens. If serving with another dish, keep the rice covered and hot, and avoid leaving it out for longer than 2 hours.
Variations
For chicken fried rice, add 8 ounces (225 g) boneless chicken breast cut into small pieces. Cook it in the hot pan before the vegetables, stirring until the center reaches 165°F (74°C) on a food thermometer, then transfer it to a clean plate and return it with the egg. For shrimp, use 8 ounces (225 g) peeled shrimp and cook until opaque and 145°F (63°C) internally. You can also add 1 cup (150 g) diced cooked ham, or replace the peas and carrots with an equal amount of finely chopped bell pepper, corn, or leftover cooked vegetables. For a vegetarian version, check that the soy sauce and any optional sauces are suitable for your needs.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, covered container. Use within 3–4 days. To reheat, warm a portion in a skillet over medium heat with a tablespoon of water, stirring until steaming hot throughout; check that leftovers reach 165°F (74°C), the USDA FSIS reheating temperature. A microwave also works: cover loosely, heat in short intervals, and stir midway so the rice warms evenly. Reheat only the portion you plan to eat, and do not repeatedly cool and reheat rice. Freeze portions in airtight containers for up to 1 month for best quality; thaw in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
Can I make fried rice with freshly cooked rice?
Yes, but spread it on a shallow tray and refrigerate it until cold before frying. Fresh, warm rice is moist and tends to clump. Cool cooked rice promptly, and do not leave it at room temperature for more than 2 hours.
What kind of rice works best?
Long-grain white rice gives separate, fluffy grains and is a dependable choice. Jasmine rice also works and has a fragrant aroma. Medium-grain rice can be used, though it may make the finished dish a little softer and stickier.
Do I need a wok?
No. A large, heavy skillet gives good results if it is heated well and not overcrowded. Cook in batches if necessary; too much rice in the pan lowers the temperature and encourages steaming.
How can I make it gluten-free?
Use tamari or another clearly labeled gluten-free soy sauce, and confirm that any optional sauces are gluten-free. Standard soy sauce commonly contains wheat. Adjust the amount to taste because brands vary in saltiness.
Why is my fried rice mushy?
Common causes include warm, wet rice, an overcrowded pan, or adding too much sauce. Chill the rice, separate the grains before cooking, use a large hot pan, and add the soy sauce around the pan edge rather than pouring it all in one spot.
Can I prepare the ingredients ahead?
Yes. Dice the vegetables and slice the scallions up to a day ahead, keeping them covered in the refrigerator. Cold cooked rice can also be prepared ahead, but store it promptly in the refrigerator and use it within 3–4 days.
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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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