Name: Easy Fried Rice
Cook time: 25 minutes
Total time: 30 minutes
Yield: 3–4 servings
Ingredients: 4 Tbsp. (or more) vegetable oil, divided; 2 large eggs; 3–4 scallions, pale and dark green parts only, thinly sliced (about ¾ cup); 6 garlic cloves, finely chopped; 1 cup chopped lap cheong (Chinese preserved sausage) or bacon (about 4 slices); ⅓ large carrot, peeled, chopped (about ¼ cup); ½ cup frozen peas, thawed; 2 tsp. soy sauce; 1 tsp. toasted sesame oil; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more; ¼ tsp. freshly ground white pepper, plus more; 6 cups (packed) chilled cooked rice

Fried rice with Chinese sausage carrots and peas in a wok with a spatula.

Photo by Joseph De Leo, Food Styling by Kaitlin Wayne

This easy fried rice recipe—which comes together in just about 30 minutes—is my go-to method for cleaning out the fridge and using up leftover rice. There are no hard and fast rules here; I often riff on the recipe by using bacon, char siu, or even leftover roast chicken in place of Chinese preserved sausage (lap cheong) and toss in an extra handful of leafy greens such as chopped bok choy or kale. Sliced shiitake mushrooms would be delicious too.

The key to making great fried rice is to start with chilled cooked rice. Using warm rice that’s still moist will result in an unpleasantly mushy dish. Make sure your pan is hot—otherwise you’ll end up with soggy and excessively oily fried rice. For the best results I recommend using a carbon-steel wok and a wok spatula, but if you don’t have them, a large nonstick pan or cast-iron skillet and a heatproof spatula will do.