Save My college roommate's mother taught me to make fried rice during a weekend visit, standing over her tiny apartment stove while she hummed songs in Cantonese. She told me the secret wasn't some special technique—it was using rice that had slept in the refrigerator overnight. That afternoon changed how I thought about leftovers forever.
Last Tuesday, I came home exhausted with a container of cold white rice from two nights before. Within fifteen minutes, my kitchen smelled like garlic and sesame oil, and I was eating dinner that felt intentional instead of thrown together. Those nights remind me why this recipe lives in the back of my mind.
Ingredients
- 3 cups cooked jasmine rice: Day-old rice from the refrigerator is non-negotiable—fresh rice turns into glue in the wok
- 1 cup carrots, diced: These add sweetness that balances the salty soy sauce
- 1 cup bell pepper, diced: Any color works, though I lean toward red or orange for visual pop
- 1 cup frozen peas, thawed: Keep a bag in your freezer specifically for this recipe
- 1 cup broccoli florets, small: Cut them tiny so they cook through without getting mushy
- 1/2 cup sweet corn kernels: Fresh, frozen, or even canned work beautifully here
- 1/2 cup green beans, chopped: Add these in bite-sized pieces so everything cooks evenly
- 3 green onions, sliced: Save the greenest parts for garnish that makes everything look professional
- 2 cloves garlic, minced: Fresh garlic makes all the difference—jarred garlic lacks the punch this dish needs
- 1-inch piece ginger, minced: Peel it with a spoon and mince it finely so no one gets an overwhelming bite
- 3 tbsp soy sauce: Tamari works perfectly if you need gluten-free
- 1 tbsp sesame oil: Toasted sesame oil is potent—a little goes a long way
- 1 tbsp vegetable oil: Canola or sunflower oil can handle high heat without burning
- 1 tsp toasted sesame seeds: Optional but adds such a lovely crunch and nuttiness
- 1/2 tsp white pepper: White pepper blends in visually, black pepper works just as well
- Salt, to taste: You might not need any depending on your soy sauce brand
Instructions
- Heat your wok until it's just starting to smoke:
- Pour in the vegetable oil and watch it shimmer—that shimmer tells you it's ready for action
- Add the garlic and ginger:
- Let them sizzle for thirty seconds until fragrant but not brown, which would make them bitter
- Toss in the harder vegetables:
- Add carrots, bell pepper, broccoli, green beans, and corn, stir-frying for three to four minutes until tender-crisp
- Stir in the peas and most green onions:
- Cook them for just one minute so they stay bright and fresh
- Crank the heat to high:
- Add the cold rice all at once, breaking up clumps with your spatula as it heats through
- Drizzle in the soy sauce and sesame oil:
- Pour them around the edges of the wok where it's hottest, letting them caramelize slightly before tossing everything together
- Season and taste:
- Sprinkle with pepper and give it a try—add more soy sauce if it needs depth
- Finish and serve:
- Top with those reserved green onions and sesame seeds, then bring the whole wok to the table
Save My sister called me at midnight once, crying over failed fried rice she'd made with fresh hot rice. We talked through what went wrong while she scraped out her wok, and now she keeps a dedicated rice container in her freezer just for this recipe.
Getting The Texture Right
The rice should each grain separate and coated in sauce, never clumped together or greasy. If your rice seems too wet, spread it on a baking sheet and let it air-dry for ten minutes before cooking.
Making It Your Own
I've added cubed tofu, scrambled eggs cooked separately then folded in, even leftover roasted chicken when I needed to feed extra people. The formula stays the same—whatever you add should already be cooked before it hits the rice.
Common Questions
Can I use brown rice instead of white? Absolutely, though brown rice needs an extra minute or two in the wok and a splash more soy sauce to stand up to its nutty flavor.
- Make a double batch and freeze individual portions for emergency lunches
- Keep your wok moving once the rice goes in—high heat and constant motion prevent sticking
- A drizzle of chili crisp at the end transforms this into something entirely new
Save This recipe has rescued more weeknight dinners than I can count. Hope it finds its way into your regular rotation too.
Recipe FAQs
- → Why use day-old rice?
Day-old, refrigerated rice has dried out slightly, which prevents clumping and creates the perfect texture. Freshly cooked rice contains too much moisture and can turn mushy during stir-frying.
- → Can I use brown rice instead?
Absolutely! Brown rice works well and adds extra fiber. Just ensure it's cooked and cooled properly before stir-frying for the best texture.
- → How do I prevent my rice from becoming soggy?
Use cold, day-old rice and cook over high heat. Avoid overcrowding the wok, and toss frequently to evaporate excess moisture while keeping grains separate.
- → What vegetables work best in fried rice?
Firm vegetables like carrots, bell peppers, broccoli, and snap peas hold their shape well. Avoid watery vegetables like zucchini or tomatoes unless you cook them separately first.
- → Can I make this gluten-free?
Yes! Simply substitute regular soy sauce with tamari or certified gluten-free soy sauce. All other ingredients naturally fit a gluten-free diet.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in a wok or skillet over medium-high heat, adding a splash of water if needed to prevent sticking.