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A steaming bowl of classic fried rice with vegetables and egg

Proven way to grow 5-Star Fried Rice (Classic)

This recipe guides you through making a classic 5-star fried rice, ensuring each grain is perfectly cooked and flavored. It focuses on technique and fresh ingredients to achieve a delicious and authentic taste.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups Cooked Jasmine rice cold, day-old rice is best
  • 2 Eggs beaten
  • 120 g Chicken breast diced
  • 120 g Shrimp peeled and deveined
  • 0.5 cup Carrots diced
  • 0.5 cup Green peas
  • 2 cloves Garlic minced
  • 3 Green onions chopped
Sauce
  • 2 tbsp Soy sauce
  • 1 tbsp Oyster sauce
  • 1 tsp Sesame oil
  • 0.25 tsp White pepper to taste
For Frying
  • 2 tbsp Vegetable oil
  • 0.5 tsp Salt to taste
  • 0.25 tsp Black pepper to taste

Equipment

  • Wok or large skillet
  • Spatula
  • Cutting board
  • Knife
  • Small bowls

Method
 

Preparation
  1. Prepare all ingredients by dicing vegetables, mincing garlic, and chopping green onions, separating the white and green parts.
  2. Combine soy sauce, oyster sauce, and sesame oil in a small bowl, then set aside.
Cooking
  1. Heat a wok or large skillet over high heat with one tablespoon of vegetable oil. Pour in the beaten eggs and scramble until just set, then remove and set aside, breaking them into small pieces.
  2. Add the remaining oil to the wok. Stir-fry the chicken and shrimp until cooked through, then add minced garlic and the white parts of the green onions, cooking for another minute.
  3. Add carrots and peas to the wok, stir-frying for 2-3 minutes until slightly tender.
  4. Introduce the cold rice to the wok, breaking up any clumps, and stir-fry for 3-5 minutes until heated through and slightly toasted.
  5. Pour the prepared sauce over the rice and ingredients, mixing well to ensure even coating.
  6. Return the scrambled eggs to the wok, mixing them in along with the green parts of the green onions. Cook for another minute.
  7. Season with salt and pepper to taste, then serve immediately.

Notes

For best results, use day-old cold rice as it is drier and prevents the fried rice from becoming mushy. Adjust spice levels by adding a pinch of chili flakes or sriracha if you prefer. Feel free to substitute chicken and shrimp with other proteins like pork, beef, or tofu.