Preparing the Rice

For leftover rice: Remove from the refrigerator and gently separate any clumps using damp hands. Allow it to reach room temperature while other ingredients are prepped.

For freshly cooked rice: Use approximately 1½ cups of raw jasmine rice to yield 5 cups of cooked rice. Rinse the grains 2–3 times to remove excess starch, draining the cloudy water each time. Cook with slightly less water than usual (about 10% less) for a firmer texture. Once cooked, spread the rice on a sheet pan to cool before using.

Ingredient Preparation

Seasoning blend: In a small bowl, combine the turmeric, salt, sugar, white pepper, MSG (if using), light soy sauce, dark soy sauce, and sesame oil. Set aside.

Vegetables: Chop the onion, scallions, and garlic (if using). Dice or slice selected vegetables, keeping firmer vegetables separate from those that cook quickly.

Protein and eggs: If using pre-cooked meat, cut it into ½-inch pieces. Suitable options include leftover beef, rotisserie chicken, roast pork, ham, or shrimp. If working with raw meat, marinate it in ½ teaspoon cornstarch, ½ teaspoon neutral oil, 1 teaspoon oyster sauce, and 2 teaspoons water for 20 minutes. Pre-sear the protein until 90% cooked, then set aside. Beat the eggs in a bowl and reserve.

Cooking the Fried Rice

Heat a wok or large skillet over medium-high heat until hot. Add 1 tablespoon of oil, then pour in the beaten eggs. Scramble lightly until just set, breaking them into small pieces. Transfer to a plate and set aside.

If using raw protein, cook it separately by either blanching or searing it in the wok with 1 tablespoon of oil. Remove and set aside once nearly cooked through.

Increase heat to medium-high. Add 1 tablespoon of oil, followed by the onion, garlic (if using), and any firm vegetables (such as carrots, mushrooms, or peppers). Stir-fry for 2–3 minutes until slightly softened. If using cold cooked proteins with higher fat content, like roast pork or ham, add them now. Stir-fry for another 30–60 seconds on high heat.

Add the rice to the wok, stir-frying continuously for 3 minutes to warm it through. Use a spatula to break up any clumps, ensuring even cooking. Stir in frozen or pre-cooked vegetables at this stage.

Pour the prepared seasoning blend over the rice, mixing thoroughly to coat all grains. Continue stir-frying for another 2–3 minutes until steam rises from the wok. Adjust seasonings if necessary.

Incorporate the pre-cooked protein and scrambled eggs, along with any quick-cooking vegetables such as snap peas or thawed frozen vegetables. Stir-fry for an additional 30 seconds.

Sprinkle the chopped scallions (and bean sprouts or lettuce, if using) over the rice. Gather the rice into the center of the wok, allowing the sides to heat up. Pour the Shaoxing wine around the perimeter, then immediately stir-fry, ensuring the rice touches the hot wok surface. Cook for another 20–30 seconds before serving.