Fried Rice with Soy and Sesame Oil

Name: Fried Rice with Soy and Sesame Oil
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 3 cups (540 g) cooked long-grain white rice, chilled and broken into grains, day-old, refrigerated, at room temperature when cooked; 2 tablespoons (30 ml) neutral oil (vegetable or peanut); 3 cloves (15 g) garlic cloves, minced; 3 tablespoons (45 ml) soy sauce; 1½ tablespoons (22 ml) toasted sesame oil; 4 stalks (40 g) scallions (green onions), white and light-green parts sliced; dark-green tops reserved for garnish; to taste white pepper; to taste salt

From the MyKitchenBank Kitchen

A quick, fragrant fried rice made with day-old rice, soy sauce, and toasted sesame oil. Garlic and scallions provide aromatic depth, while a touch of white pepper adds subtle heat. Customize with vegetables, proteins, or eggs to suit your pantry.

Prep: 10 min
Cook: 8 min
Total: 18 min
Makes: 4 servings (about 3 cups)

Save to My Kitchen Jump to recipe

Steps

Before you start

Use day-old cooked rice, refrigerated and chilled—fresh warm rice will clump and become mushy
Measure and prep all ingredients before you start cooking, as the wok work moves quickly
Have your wok or large skillet on medium-high heat for at least 1 minute before adding oil

1
Heat the wok
- Set a 14-inch wok or 12-inch skillet over medium-high heat.
- Let it sit for 1 minute until very hot but not smoking.
- Swirl in the 2 tablespoons neutral oil to coat the bottom and sides.
+ Show details− Hide details
Ready when: Oil shimmers across the surface
Tip: A properly heated wok prevents the rice from sticking and gets the grains fluffy.
2
Bloom the garlic
- Add the 3 minced garlic cloves to the hot oil.
- Stir constantly for 30 seconds until fragrant but not browned.
- The kitchen will smell toasted and sweet.
+ Show details− Hide details
Ready when: Garlic becomes pale golden and fragrant
Tip: Don't let garlic brown—it turns bitter. Work quickly.
3
Add the rice
- Pour in the 3 cups chilled rice.
- Using a wooden spoon or wok spatula, break up any clumps and spread the grains across the wok.
- Stir and toss for 2 minutes to coat every grain with oil and heat it through.
+ Show details− Hide details
Ready when: Rice grains are separated, heated through, and slightly dry to the touch
Tip: Keep the rice moving so it heats evenly and doesn't stick to the wok bottom.
4
Season with soy sauce
- Drizzle the 3 tablespoons soy sauce over the rice.
- Stir and toss for 1 minute until the soy sauce is distributed evenly and the rice takes on a light brown color.
- The soy should coat each grain.
+ Show details− Hide details
Ready when: Rice is uniformly brown and aromatic
Tip: Add soy in a thin drizzle and toss immediately so it doesn't pool in one spot.
5
Finish with sesame oil and scallions
- Remove the wok from heat.
- Drizzle in the 1½ tablespoons toasted sesame oil and add the sliced white and light-green scallion pieces.
- Toss gently for 30 seconds to combine.
- Taste and adjust seasoning with salt and white pepper to your preference.
+ Show details− Hide details
Ready when: Sesame oil is fragrant and evenly distributed; scallions are just wilted
Tip: Add sesame oil off heat to preserve its toasted aroma—high heat damages the flavor.
6
Serve
- Transfer the fried rice to a serving bowl or plate.
- Scatter the reserved dark-green scallion tops over the top for color and a fresh onion bite.
+ Show details− Hide details
Tip: Serve immediately while the rice is hot and the sesame oil aroma is at its peak.

Good to know

Tips

Day-old rice is essential: fresh, warm rice has too much moisture and will clump. If you only have fresh rice, spread it on a plate to cool completely, then refrigerate for 30 minutes before using.
Customize this base with add-ins: stir in beaten egg near the end, add cooked diced chicken or shrimp, fold in frozen peas and carrots, or toss in cashews or peanuts for crunch.
The key to great fried rice is high, steady heat and constant motion—don't let the rice sit still or it sticks. A wok's curved sides make this easier than a flat skillet.
Sesame oil is strong, so a little goes a long way. Taste before adding more, as it's easy to overpower the dish.

Make ahead

Cook and chill the rice a full day ahead so the grains separate easily and the fried rice cooks faster without turning mushy.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a hot wok over medium-high heat for 2–3 minutes, stirring often and adding a splash of water if dry. Do not freeze—the texture of the rice becomes grainy and unpleasant.

Substitutions

toasted sesame oil → a few drops of regular sesame oil (not toasted) if you prefer a milder flavor, but toasted is highly recommended for authentic depth. Toasted sesame oil has much more fragrance and flavor; using untoasted oil will result in a blander dish
soy sauce → tamari or coconut aminos for a gluten-free or lighter-tasting version. Tamari has a slightly sweeter, deeper soy flavor; coconut aminos is milder and less salty, so taste and adjust
white pepper → black pepper or red pepper flakes for more visible spice or heat. Black pepper is more peppery but less subtle; red pepper flakes add a spicy kick
neutral oil (vegetable or peanut) → sesame oil (untoasted) or light olive oil. Use less sesame oil since it burns easily; olive oil is fine but less traditional for wok cooking