This fried rice recipe only takes 15 minutes to cook and tastes just like you get at your favorite Chinese restaurant. Leftover rice, plus a couple of eggs, baby carrots, peas, and soy sauce is all you need. Garnish with sliced green onions, if desired.
For truly restaurant-style fried rice, always use day-old, chilled rice. This significantly reduces moisture, preventing a mushy texture and allowing for individual grains to crisp up nicely. High heat is non-negotiable for wok cooking; ensure your wok is smoking hot before adding oil to achieve proper stir-frying and 'wok hei' (breath of the wok). Do not overcrowd the pan, as this lowers the temperature and steams the ingredients instead of frying them. For enhanced flavor, a small amount of fresh ginger minced with the garlic adds a wonderful aromatic depth. Adjust soy sauce and sesame oil to taste, remembering that sesame oil is potent and best added at the very end to preserve its fragrant qualities.