Fried Rice

February 3, 2011

In celebration of Chinese New Year, I made one of my favorite comfort foods: fried rice. This version is meatless and not really suitable as a main course, although I’ve often eaten enough of it in one sitting for it to qualify! The original recipe, which is printed in The New Best Recipe (by the editors of Cook’s Illustrated), calls for peanut or plain vegetable oil, but I prefer the flavor that Asian sesame oil imparts. I usually use Nishiki rice (well rinsed and cooked according to the package directions), but I’ve also used cooked white rice purchased from a take-out Chinese place in a pinch – most places will sell you a quart for $1.50 or so! The most important advice in making this recipe is to make sure you prep all your ingredients before starting, since for most of the actual cooking time, your hands will be tied up with stirring. Other than cooking the rice itself, this whole recipe including the prep work only takes about 20 minutes, so it’s a really easy side dish to put together at the last minute.

Fried Rice with Peas and Bean Sprouts


  • 1/4  cup oyster sauce
  • 1  tablespoon soy sauce
  • 3  tablespoons sesame oil
  • 2  large eggs, beaten lightly
  • 1  cup frozen peas
  • 2  medium garlic cloves, minced
  • 6  cups cold or room temp cooked white rice, large clumps broken apart
  • 1  cup mung bean sprouts
  • 1/2  cup thinly sliced scallions, both white and green parts (about 3 whole scallions)


  1. Combine oyster sauce and soy sauce in small bowl; set aside.
  2. Heat a 12-inch nonstick skillet over medium heat until hot; add 1 1/2 teaspoons of the oil and swirl to coat pan bottom.
  3. Add the eggs and cook without stirring, until they just begin to set, about 20 seconds. Scramble and break into pieces with a wooden spoon; continue to cook, stirring constantly, until the eggs are cooked through but not browned, about 1 minute more. Transfer to a small bowl and set aside.
  4. Increase the heat to high and heat the skillet until hot; add the remaining 2 1/2 tablespoons oil and swirl to coat the pan bottom. Add the peas and cook, stirring constantly, for 30 seconds; stir in the garlic and cook until fragrant, about 30 seconds.
  5. Add the rice and oyster sauce mixture; cook, stirring constantly and breaking up rice clumps, until the mixture is heated through, about 3 minutes.
  6. Add the eggs, bean sprouts, and scallions; cook, stirring constantly, until heated through, about 1 minute.  Serve immediately.


  1. Oyster sauce? That doesn’t sound vegetarian to me…

    I am so glad you are finally posting all your delicious-looking recipes, though. And they are conveniently in one place and searchable!

    • Hmm good point… the cookbook described it as such so I wasn’t even really thinking about the oyster sauce! I changed my description to “meatless” since that’s more what I was going for: no chunks of meat or other protein to make it substantial enough for a one-dish meal. :)

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