特制炒饭 (Special Fried Rice)

A fast, fragrant Chinese-style fried rice with silky egg, savory mixed add-ins, and that irresistible “wok” aroma—made at home in under 20 minutes.

Ingredients

• 3 cups cooked rice, cold (preferably day-old; ~450g)
• 2 large eggs, beaten
• 150g cooked chicken or Chinese BBQ pork (char siu), diced (or peeled cooked prawns/shrimp)
• 1/2 cup frozen peas and carrots mix (or mixed frozen veg), no need to thaw
• 2 spring onions/scallions, finely sliced (white and green parts separated)
• 2 tbsp neutral oil (plus 1 tsp extra if needed)
• 2 cloves garlic, finely minced (pantry staple)
• 2 tbsp light soy sauce (or all-purpose soy sauce)
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1/4 tsp white pepper (or black pepper)
• Salt, to taste (usually not much needed)

Method

• 1

  Step 1: Fluff the rice

  Break up cold rice clumps with your hands or a spoon until the grains are mostly separated. This is the single biggest key to “restaurant-style” fried rice.

• 2

  Step 2: Scramble the eggs (and keep them tender)

  Heat a wok or large frying pan over high heat until very hot. Add 1 tsp oil, then pour in the beaten eggs. Stir quickly just until softly set (20–40 seconds), then immediately tip onto a plate. Don’t overcook—they’ll finish later.

• 3

  Step 3: Build the aroma base

  Return the pan to high heat. Add remaining 2 tbsp oil. Add garlic and the **white parts** of the scallions; stir-fry until fragrant, about 15–20 seconds.

• 4

  Step 4: Stir-fry the add-ins

  Add diced chicken/char siu (or cooked prawns) and the frozen veg. Toss and stir-fry until the veg is hot and any moisture cooks off, about 1–2 minutes.

• 5

  Step 5: Fry the rice properly

  Add rice and spread it out in the pan. Let it sit for 20–30 seconds to dry and lightly toast, then toss. Repeat once more: spread, sizzle, then toss. This drives off moisture and gives you that signature fried-rice “wok hei” vibe.

• 6

  Step 6: Season and finish

  Add soy sauce and oyster sauce around the sides of the hot pan (not directly onto the rice) so it sizzles, then toss through. Add the scrambled egg back in, plus sesame oil and white pepper. Toss for 30–60 seconds until the rice is evenly coated and glossy. Taste and add a pinch of salt only if needed.

• 7

  Step 7: Serve

  Turn off the heat, toss through the **green parts** of the scallions, and serve immediately while hot and fragrant.

Tips

• **Best rice for fried rice:** Cold, day-old rice is ideal. If using freshly cooked rice, spread it on a tray and chill in the freezer for 15–20 minutes to dry it out.
• **Protein swaps:** Any cooked leftover meat works (roast chicken, ham, pork). For prawns, add them at the end just to warm through so they stay juicy.
• **No oyster sauce?** Use an extra 1 tbsp soy sauce plus 1/2 tsp sugar (pantry staple) for a similar savory-sweet balance.
• **Extra “special” touch:** Add a quick pinch of MSG (if you use it) or a tiny pinch of sugar to round out the flavor.
• **To serve with:** A simple Chinese-style clear soup or a quick cucumber salad (cucumber + salt + a splash of soy + sesame oil) pairs perfectly.

Nutrition (per serving, estimate)