Fried Rice

Now that I’ve made it successfully, I really can’t decide what was so difficult about getting this right. But obviously something was, because I was unsuccessful at least 10x before this. I’m fairly sure the age of the rice is the biggest factor. I had mostly ignored the advice about using old leftover rice that had been in the fridge when making it before and just attempted it with fresh rice. This time, I had some leftover Thai takeout rice, and it really made the difference.

leftover rice (preferably in the fridge for a couple days)
light sesame oil
onions/shallots, diced
carrot, shredded or diced
eggs (1-3, depending on amount of rice)
soy sauce
salt & pepper

If you must, you may add green peas with the onions and carrot. But if you do, we can’t be friends.

  1. Heat sesame oil in pan over medium heat. Add onion and carrots. Cook until translucent.
  2. Push onions and carrots to the sides of the pan. Crack egg(s) into center and cook, scrambling and breaking apart.


  3. Add rice to pan. Stir to ensure all of rice makes contact with pan so that some of it will get nice and crispy.
  4. Once rice is warm and starting to crisp, add soy sauce. (You know what color it’s supposed to be. Get it close.)  Continue cooking for another couple minutes.
  5. Devour immediately. Usually with unrelated, definitely-not-Asian food. Such as these shrimp tacos.



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