Chinese fried rice is one of my favourite last-minute meals for getting dinner on the table fast. With a hot wok and a few key ingredients, you can turn day-old steamed rice into something better than takeout.
As long as you’ve got the right aromatics, seasonings, and a protein, you’re set. It’s always better to have some fresh pork, beef, fish, or chicken as your main ingredient, but if all you have is yesterday’s fried chicken, this recipe will turn it into the best leftovers you’ve had all month.
Here’s what I like to keep on hand for fried rice at a moment’s notice:
* Aromatics – ginger, scallions, garlic
* Seasonings – kosher salt, white pepper, sugar, MSG
* Flavours – oyster sauce, soy sauce, chili crisp, sesame oil
These are affordable and available in almost any grocery store, and they form the foundation of every great fried rice dish. Even if you are missing one or two, as you will see in the video, the whole thing still comes together beautifully.
OK, let’s turn some fried chicken into one of the bigger hits we had in my house this week.
Let’s cook!
Ingredients
* 2–4 cups day-old steamed rice
* 4 eggs, lightly scrambled
* 1-3 tbsp canola oil
* 1 thumb-sized piece of ginger, peeled and finely diced
* 3–4 garlic cloves, smashed and diced
* 3–4 scallions, finely diced
* 1 medium white onion, finely diced
* 2-4 carrots, peeled and diced
* ½ cup peas (optional, frozen)
* 1 tbsp soy sauce
* 1 tbsp oyster sauce
* 4 tbsp water
* 1 tsp salt
* 1 tsp MSG
* 1 tsp white pepper
* 1 tsp sugar
* 1 tsp fish sauce (optional, to taste)
* Sesame oil (optional)
* Leftover fried chicken, diced (or any cooked protein: fish, grilled chicken, etc.)
For serving:
* Ginger–scallion sauce
* Chili crisp
Equipment
* Wok or large skillet
* Mixing bowls
* Whisk
* Wooden spoon or spatula
Method
Step 1: Prep Everything
* In a small bowl, combine salt, sugar, MSG, and white pepper. Set aside.
* Prep all vegetables and dice your protein.
* Scramble the eggs in a separate bowl and set aside.
* In a small bowl, mix soy sauce, oyster sauce, and water.
Step 2: Scramble the Eggs
* Heat a wok over maximum heat until smoking. Add about 1 tbsp of canola oil and swirl to coat all sides.
* Quickly scramble the eggs in the wok, then remove and set back in the mixing bowl.
Step 3: Everything Else
* Add a little more oil to the wok. Toss in the ginger, garlic, scallions, onion, and carrots.
* Stir-fry for about 2 minutes until fragrant and lightly softened.
* Add the day-old rice, breaking it apart as you stir. Toss until the rice is fully incorporated with the vegetables and coated in oil.
* Return the scrambled eggs to the wok. Sprinkle in the spice mix (salt, sugar, MSG, white pepper). Toss well.
* Add your diced protein and continue tossing until heated through. Optional: add your frozen peas if you got ‘em.
* Pour the soy/oyster sauce mixture into the wok and stir-fry until everything is evenly coated.
* Taste, and add fish sauce or a little extra soy sauce if needed.
* Feel free to finish with a little drizzle of sesame oil.
Serve hot with ginger–scallion sauce and chili crisp on the side.
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