Celery and Soy Sauce Fried Rice
A light, aromatic fried rice built on day-old jasmine rice with crisp celery, soft scrambled eggs, and a savory soy-garlic sauce. The celery stays tender-crisp while the rice grains separate and toast slightly, creating a satisfying side or light meal.
Steps
Before you start
- Cook rice at least 4 hours ahead (or the day before) and refrigerate so grains stay separate when fried
- Have all ingredients prepped and within arm's reach before you start cooking
- Use a large wok or 12-inch skillet—don't crowd it
Combine soy and sesame
- In a small bowl, whisk together the soy sauce and sesame oil.
- Set aside.
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Ready when: Mixture is well combined
Tip: Combining the sauce beforehand prevents it from splashing when hit by hot rice
Scramble the eggs
- Heat 1 tablespoon (15 ml) of neutral oil in your wok or large skillet over medium-high heat until shimmering, about 30 seconds.
- Pour in the beaten eggs and stir constantly with a spatula, breaking them into small, soft curds.
- Cook for 2–3 minutes until just set but still moist.
- Transfer to a plate.
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Ready when: Eggs are soft-scrambled with no raw liquid remaining
Tip: Scramble the eggs first and remove them so they don't overcook while you build the rice dish
Fry the rice
- Add the remaining 1 tablespoon (15 ml) neutral oil to the wok.
- When it shimmers, add the chilled rice, breaking up any clumps with the spatula.
- Stir-fry for 3–4 minutes, pressing the rice against the wok so it toasts lightly and the grains separate.
- You should hear a slight crackling sound and smell nutty, toasted rice.
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Ready when: Rice is hot, grains are separate, and edges show light browning
Tip: Don't stir constantly—let the rice sit against the wok for 10–15 seconds to develop light, golden color
Sauté garlic and celery
- Push the rice to the sides of the wok, creating a small well in the center.
- Add the minced garlic to the well and stir for about 15 seconds until fragrant.
- Add the diced celery and stir-fry for 2–3 minutes, tossing to combine with the rice.
- The celery should still have some firmness but be bright and heated through.
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Ready when: Celery is tender-crisp and bright green; garlic is fragrant
Tip: Add garlic to a hot, dry spot to bloom its flavor—don't let it burn
Combine and sauce
- Add the soy-sesame mixture to the wok, pouring it around the edges so it hits the hot pan and releases aroma.
- Toss everything together for about 1 minute until the rice is evenly coated and the liquid is absorbed.
- Return the scrambled eggs to the wok and fold them in gently.
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Ready when: All ingredients are mixed, no puddles of sauce remain, and the dish is steaming
Tip: Work quickly so the eggs don't toughen; fold rather than stir vigorously
Season and serve
- Taste and adjust seasoning with white pepper if using.
- Transfer to a serving bowl or individual bowls.
- Garnish with sliced scallions if you have them.
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Ready when: Dish is fully seasoned and ready to eat
Tip: White pepper blends more smoothly than black and won't show specks in the light rice
Good to know
Tips
- Day-old, chilled rice is essential—freshly cooked rice will turn mushy and gluey. If you must use fresh rice, spread it on a sheet pan and refrigerate for at least 2 hours before cooking.
- For extra savory depth, add 1 teaspoon of oyster sauce or fish sauce to the soy-sesame mixture—it won't make the dish fishy but will round out the umami.
- If you have leftover cooked vegetables (peas, carrots, green beans), add them in step 4 alongside the celery for a more colorful, vegetable-packed version.
- For a protein boost, stir in diced cooked chicken, shrimp, or tofu in step 5 along with the eggs—heat it through without cooking further.
Make ahead
You can prepare all ingredients (clean and chop celery, mince garlic, beat eggs) up to 4 hours ahead and store them covered in the refrigerator. Cook rice at least 4 hours before, or the day before. Do not assemble and cook the fried rice ahead—it's best fresh from the wok.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a wok or skillet over medium heat with a splash of water, stirring often, for 2–3 minutes until heated through. You can also microwave individual portions at 50% power for 1–2 minutes, stirring halfway. Freezing is not recommended—the rice becomes mushy.
Substitutions
- cooked jasmine rice, day-old or cooled completely → Day-old white rice, brown rice, or sushi rice. Avoid fresh-cooked rice, which will clump. Sushi rice is stickier but still works; it will hold together more.
- celery stalks → Diced bell pepper, fresh corn kernels, or diced zucchini. Use the same amount by weight. Bell pepper and zucchini take about the same time; corn is already tender, so add it at the end.
- toasted sesame oil → Omit it entirely and increase soy sauce to 3.5 tablespoons (52 ml). You'll lose the toasted nutty note, but the fried rice will still be delicious.
- neutral oil (vegetable or peanut) → Peanut oil or vegetable oil. Both work perfectly. Avoid olive oil, which has too low a smoke point.
