Fort Smith, Arkansas, fried rice is an easy, savory skillet meal of chilled rice tossed with vegetables, egg, soy sauce, and sesame oil. This home-style recipe is inspired by the Chinese-American takeout favorite, with a hot pan and day-old rice helping each grain stay separate; adjust the vegetables and seasoning to suit your table.
Ingredients
- 3 cups (450 g) cold, cooked long-grain white rice, preferably chilled overnight
- 2 tablespoons (30 ml) neutral oil, such as canola or avocado oil, divided
- 2 large eggs (about 100 g), lightly beaten
- 1 cup (130 g) frozen peas and diced carrots, thawed and patted dry
- 3 scallions (about 30 g), thinly sliced, white and green parts separated
- 2 cloves garlic (about 6 g), finely minced
- 2 tablespoons (30 ml) regular soy sauce, plus more to taste
- 1 teaspoon (5 ml) toasted sesame oil
- ¼ teaspoon (1 g) fine salt, or to taste
- ¼ teaspoon (0.5 g) ground black pepper
- 1 tablespoon (15 ml) water, only if the rice is very dry
Instructions
- Separate the rice. Remove the chilled rice from its container and break up clumps with clean fingers or a fork. Keep the grains loose; very firm clumps can be gently pressed apart. Measure and prepare the vegetables, scallions, and garlic before heating the pan, since cooking moves quickly.
- Scramble the eggs. Heat a large wok or 12-inch (30-cm) skillet over medium-high heat. Add 1 teaspoon (5 ml) of the neutral oil and swirl to coat. Pour in the beaten eggs and cook, stirring gently, until fully set and no wet egg remains, about 1–2 minutes. USDA FSIS recommends cooking egg dishes to a safe minimum internal temperature of 160°F (71°C); check with a food thermometer if needed. Transfer the eggs to a clean plate.
- Cook the vegetables and aromatics. Add the remaining oil to the hot pan. Add the peas and carrots and the white parts of the scallions. Stir-fry for 2–3 minutes, until hot and any excess moisture has evaporated. Add the garlic and cook for about 30 seconds, stirring constantly so it does not burn.
- Fry the rice. Add the rice and spread it across the pan. Let it sit undisturbed for 30–45 seconds, then toss and stir to coat the grains with oil and vegetables. Continue cooking for 3–4 minutes, breaking apart any remaining clumps. If the rice is dry and stiff, sprinkle in the tablespoon of water and stir until it evaporates. Avoid adding more water than needed, which can make the rice soft.
- Season and finish. Return the cooked egg to the pan. Drizzle in the soy sauce and sesame oil, then add the salt and pepper. Toss thoroughly and cook for another 1–2 minutes, until everything is steaming hot. Taste and add a little more soy sauce if desired. Stir in the green parts of the scallions and serve promptly.
Tips
- Start with cold rice. Freshly cooked rice holds extra moisture and can turn gummy in the pan. For this quantity, spread freshly cooked rice in a shallow layer, cool it promptly, and refrigerate it in a covered container. Do not leave cooked rice at room temperature for more than 2 hours.
- Use a wide, hot pan. A crowded or lukewarm pan steams the rice rather than frying it. If your skillet is small, cook in two batches and combine everything at the end.
- Season gradually. Soy sauce varies in saltiness, so begin with the listed amount and taste before adding more. Reduced-sodium soy sauce works well; tamari can replace it for a wheat-free option, but check its label for gluten-free status.
- Keep the rice food-safe. Refrigerate leftovers within 2 hours of cooking. Rice should not be left out overnight, even if it looks or smells fine.
Serving Suggestions
Serve the fried rice hot as a main dish or as a side for stir-fried vegetables, roasted chicken, or grilled fish. A simple cucumber salad or steamed broccoli adds a fresh contrast. For a fuller meal, offer sliced scallions, toasted sesame seeds, or chili crisp at the table so each person can finish their portion to taste.
If serving it alongside another dish, keep the rice covered and hot until mealtime. Do not leave it at room temperature for more than 2 hours; refrigerate promptly if plans change.
Variations
Add chicken: Stir in 1 cup (140 g) cooked, diced chicken near the end and heat until steaming hot. If cooking raw chicken specifically for this recipe, cut it into small, even pieces and cook separately before the vegetables; check that it reaches 165°F (74°C) with a food thermometer.
Make it vegetarian: The base recipe is vegetarian when made with vegetable oil and suitable soy sauce. Add ½ cup (75 g) diced firm tofu, browned in the pan before the vegetables, for extra substance.
Change the vegetables: Use 1 cup (130 g) finely chopped bell pepper, corn, green beans, or cabbage in place of the peas and carrots. Cut vegetables small so they cook quickly and do not overwhelm the rice.
Adjust the flavor: Add 1 teaspoon (5 ml) grated fresh ginger with the garlic, or serve with a small amount of chili sauce. Oyster sauce adds a deeper savory flavor but is not vegetarian; if using it, reduce the soy sauce slightly because it also brings salt.
Storage and Reheating
Transfer leftover fried rice to a shallow, covered container and refrigerate within 2 hours. Keep it refrigerated for 3–4 days. For longer storage, freeze promptly in an airtight container for up to 2 months for best quality; thaw overnight in the refrigerator or reheat from frozen.
Reheat only the portion you plan to eat, either in a skillet with a teaspoon of water or in the microwave, stirring midway so it heats evenly. Add a splash of water if the grains seem dry. USDA FSIS says leftovers should reach 165°F (74°C) throughout; check the center with a food thermometer. Do not reheat the same portion repeatedly, and discard rice left at room temperature for over 2 hours.
Frequently Asked Questions
Can I make fried rice with freshly cooked rice?
Yes, but it is more likely to clump because it contains more moisture. Spread it in a thin layer on a clean tray and refrigerate until cold before frying; do not leave it out to cool for an extended period.
What type of rice works best?
Long-grain white rice, such as jasmine, is a good choice because its cooked grains tend to stay distinct. Medium-grain rice also works, though the result may be a little stickier. Brown rice can be substituted with the same cooked volume.
Can I use a nonstick skillet instead of a wok?
Yes. A wide skillet works well, especially on a home stove. Heat it thoroughly, avoid crowding, and stir frequently; a wok is helpful but not required.
Is this recipe gluten-free?
Not with standard soy sauce. Use tamari or a clearly labeled gluten-free soy sauce, and check the labels on any additional sauces or toppings.
Why did my fried rice turn mushy?
Common causes include warm, freshly cooked rice, too much liquid, a crowded pan, or cooking over low heat. Chilled rice, a hot wide pan, and measured sauce help keep the grains separate.
Can I leave out the egg?
Yes. Omit it for an egg-free version and add tofu or extra vegetables if you like. Cook the vegetables until tender and make sure the finished rice is steaming hot.
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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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