Fried Rice Mayfield Heights: A Quick, Easy Recipe

Fried rice Mayfield Heights style is a practical, takeout-inspired meal made with cooked rice, vegetables, egg, and savory soy sauce, all quickly stir-fried over high heat. This flexible recipe makes good use of chilled leftover rice, and you can add chicken or keep it vegetarian for an easy weeknight dinner.

Ingredients

3 cups (450 g) cold, cooked long-grain rice, preferably chilled overnight
2 tablespoons (30 ml) neutral cooking oil, divided
2 large eggs (about 100 g), lightly beaten
1 small yellow onion (about 100 g), finely diced
1 medium carrot (about 75 g), peeled and diced into small pieces
1 cup (120 g) frozen peas, thawed and patted dry
2 cloves garlic (about 6 g), finely minced
3 tablespoons (45 ml) regular soy sauce, plus more to taste
1 teaspoon (5 ml) toasted sesame oil
¼ teaspoon ground white or black pepper
2 scallions (about 20 g), thinly sliced
1 teaspoon (5 ml) rice vinegar, optional

Instructions

Prepare the rice and vegetables. Break up the cold rice with clean fingers or a fork, separating clumps without crushing the grains. Dice the onion and carrot, mince the garlic, and have the peas, beaten eggs, soy sauce, and seasonings ready beside the stove. Fried rice cooks quickly, so prepare everything before heating the pan.
Scramble the eggs. Heat a large wok or 12-inch (30 cm) skillet over medium-high to high heat. Add 1 teaspoon (5 ml) of the neutral oil and swirl to coat. Pour in the eggs and stir for about 30–45 seconds, until softly scrambled and fully set. Transfer them to a plate. Egg dishes should reach 160°F (71°C); use a food thermometer if you need to verify the temperature.
Cook the aromatics and carrot. Add 1 tablespoon (15 ml) of the remaining oil to the hot pan. Add the diced onion and carrot and stir-fry for 2–3 minutes, until the onion begins to soften and the carrot is nearly tender. Stir in the garlic and cook for about 20 seconds, just until fragrant; do not let it brown.
Fry the rice. Add the remaining 2 teaspoons (10 ml) oil and the cold rice. Spread it across the pan, then toss and stir-fry for 3–4 minutes, breaking apart any remaining clumps. Let the rice sit against the hot pan briefly between tosses so some grains can toast lightly. If your pan is small and crowded, cook the rice in two batches for better browning.
Season and finish. Add the peas, soy sauce, pepper, and sesame oil. Toss thoroughly for 1–2 minutes, until the rice is hot throughout and the peas are warmed. Return the scrambled eggs to the pan and fold them through. Stir in the scallions and optional rice vinegar, taste, and add a little more soy sauce if needed. Serve promptly.

Tips

Use chilled rice for distinct grains. Fresh rice is moist and can turn soft or clumpy in the pan. If you have no leftovers, spread freshly cooked rice in a thin layer on a clean baking sheet and refrigerate it until cold before frying. Do not leave cooked rice at room temperature to cool for hours.
Keep the pan hot and avoid crowding. A hot pan helps fry rather than steam the ingredients. If the rice piles up or the pan loses heat, work in batches. A wide skillet is a useful substitute for a wok.
Adjust the salt carefully. Soy sauce brands vary in saltiness. Begin with the listed amount, taste near the end, and add more only if needed. For a gluten-free version, use gluten-free tamari in place of soy sauce.
Cut vegetables small and evenly. Small pieces cook quickly and distribute well through the rice. Thaw and dry frozen peas first; excess water can make the rice damp.

Serving Suggestions

Serve the fried rice hot as a main dish, or alongside stir-fried vegetables, steamed broccoli, or a simple cucumber salad. For a fuller meal, add a bowl of soup or serve it with a protein such as cooked chicken, shrimp, or tofu. Offer extra soy sauce, sliced scallions, or chili crisp at the table so everyone can adjust their portion.

Variations

Chicken fried rice: Add 8 ounces (225 g) of small, boneless chicken pieces. Before cooking the vegetables, stir-fry the chicken in a little oil until the center reaches the USDA FSIS safe minimum of 165°F (74°C), checking with a food thermometer. Transfer it to a clean plate, then add it back with the eggs at the end. This adds about 5–7 minutes of cooking time.

Vegetarian or vegan: The base recipe is vegetarian. For a vegan version, omit the eggs and add 6 ounces (170 g) of cubed firm tofu, browned in the pan, or use an extra cup (120 g) of vegetables. Add a little extra soy sauce to replace some of the savory richness of the egg.

More vegetables: Swap the peas and carrot for 1 cup (100 g) finely chopped cabbage, diced bell pepper, corn, or a mixture. Add firmer vegetables with the carrot and quick-cooking vegetables near the end so they retain some texture.

Brown rice or different seasoning: Use 3 cups (450 g) chilled cooked brown rice for a nuttier, chewier result. You can replace up to 1 tablespoon (15 ml) of the soy sauce with oyster sauce for deeper savory flavor; oyster sauce is not vegetarian, so choose a vegetarian mushroom-based alternative if needed.

Storage and Reheating

Transfer leftovers to a shallow container and refrigerate within 2 hours of cooking. Keep them refrigerated for 3–4 days. For longer storage, freeze in airtight portions for up to 2 months; thaw in the refrigerator before reheating for the best texture. Rice should not be left at room temperature for an extended period, and discard it if it has been out for more than 2 hours.

Reheat only the portion you plan to eat, either in a skillet with a splash of water or in the microwave, stirring partway through. Heat leftovers until steaming hot throughout and at least 165°F (74°C), checking with a food thermometer. Avoid repeatedly cooling and reheating the same batch.

Frequently Asked Questions

Can I make fried rice with freshly cooked rice?
Yes, but it is more likely to be soft and sticky. Spread it out in a thin layer and chill it until cold before frying, or use rice cooked ahead and refrigerated. Separate large clumps before they go into the pan.

What kind of rice works best?
Long-grain white rice, such as jasmine, gives a light texture and separates well when cold. Medium-grain rice also works, though it may be a little stickier. Brown rice is a good option if you prefer its firmer, chewier grains.

Why did my fried rice turn mushy?
Common causes are warm, freshly cooked rice, too much sauce, a pan that is too crowded, or vegetables carrying excess water. Chill the rice, dry thawed vegetables, use a wide hot pan, and add soy sauce gradually.

Can I make this without a wok?
Yes. Use the widest heavy skillet you have and cook in batches if needed. A crowded pan traps steam, so smaller batches help the rice fry and brown rather than soften.

Can I add raw chicken or shrimp directly to the rice?
Cook raw chicken or shrimp separately in the pan before frying the rice, then return it at the end. Chicken must reach 165°F (74°C); shrimp, like other fish and seafood, must reach 145°F (63°C), measured with a food thermometer. Keeping raw seafood and poultry separate from cooked ingredients also helps prevent cross-contamination.

Is this recipe spicy?
No; the base recipe is mild. Add chili crisp, chili oil, or sliced fresh chile at the table, or stir in a small amount with the soy sauce if you want heat.

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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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