The trick to fried rice isn’t a secret sauce — it’s cold, day-old rice and a screaming-hot pan. Fresh rice steams and clumps; chilled rice fries into separate, toasty grains. Here’s how, and where to buy the handful of things that carry it.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep10 min
Cook10 min
Makes2–3 servings
CuisineChinese
Cost$
VegetarianDairy-free
Contains eggs · gluten · soy · sesame
Make it vegan: a flax or aquafaba egg for the egg.
Make it gluten-free: swap in tamari instead of soy sauce (check the other labels too).
The Ingredients — and where to get them
Cook for2servings
Day-old rice
Cooked, cooled, and refrigerated overnight so it fries instead of steams. Long-grain or jasmine.
Prep everything firstFried rice cooks in three minutes, so have it all cut and ready. Break up the cold rice with your hands so there are no clumps.
Scramble the eggGet a wok or wide pan very hot with a little oil, scramble the eggs until just set, and scrape them out.
Fry the riceMore oil, then the aromatics for a few seconds, then the rice. Press it into the hot pan and let it sit before tossing, so it toasts. Add the soy at the edge so it caramelizes.
FinishFold the egg and any veg back in, kill the heat, and stir through the sesame oil and scallion. Serve straight away.
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