LEVELS · all recipes

Fried Rice

The leftovers move that becomes a technique showcase.

Serves
Active20 min
Total30 min
VesselWOK OR LARGE SKILLET
Units

Bacon fat, fresh aromatics, and dark soy: the takeout flavor the pantry version cannot fake.

Adapted from Bacon and Egg Fried Rice by Bill Leung · The Woks of Life.

  • + bacon (or spam), rendered: salty backbone the pantry version skips
  • + fresh ginger and garlic: real aromatics instead of soy sauce alone
  • + shaoxing wine and white pepper: restaurant-style lift and warmth
  • + dark soy and a pinch of sugar: color and rounded takeout depth
  • + scallion whites fried, greens reserved: two textures from one plant
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set a wok or large skillet over medium-high heat, rice at room temp (10 min ahead). Ingredients are rows; steps merge columns left to right.
4 slices bacon, diced, or diced spamrender bacon + aromatics, 3 min · medium heatfry rice, 6 min · medium-high, breaking up clumpstoss + finish, off heat, 1 min
1 tbsp fresh ginger, minced
3 cloves garlic, minced
1 scallion whites, thinly sliced
1/2 tbsp neutral oilscramble egg, 1 min, remove
2 large eggs, beaten
2 1/2 cups day-old rice, clumps broken up
1 cup frozen peas and carrots, thawed
1/2 tbsp shaoxing wine, or dry sherry
1/2 tbsp soy sauce
1/2 tsp dark soy sauce
1/4 tsp sugar
1/4 tsp white pepper
1 scallion greens, thinly sliced, reserved
1 tsp toasted sesame oil, to finish