Prep everything first. Fried rice moves fast. Mince the garlic and ginger, slice the green onions, and chop your veggies into small, bite-sized pieces so they cook quickly.

Use cold rice. If your rice is fresh, spread it on a tray and chill it for 15–20 minutes to dry out a bit. Cold rice fries better and won’t clump.

Heat the pan until very hot. Use a wok or large skillet. Add 1 tablespoon of neutral oil and swirl to coat.

Scramble the eggs (optional). Pour in beaten eggs, season lightly with salt, and scramble just until set. Transfer to a plate.

Stir-fry the aromatics. Add another tablespoon of oil. Toss in garlic, ginger, and the white parts of the green onions. Stir for 30–45 seconds until fragrant, not browned.

Add the hearty veggies. Carrots, broccoli stems, or bell peppers go in first. Stir-fry for 2–3 minutes until they start to soften.

Add quick-cooking veggies. Peas, corn, edamame, or zucchini need just 1–2 minutes. Keep the heat high so they stay crisp.

Fry the rice. Add the cold rice, breaking up clumps with your spatula. Spread it out in the pan. Let it sit for 20–30 seconds to lightly toast, then stir and repeat. Do this a few times to get little crispy bits.

Season. Drizzle in soy sauce, sesame oil, and rice vinegar. Start small and taste as you go. Add chili-garlic sauce or red pepper flakes if you like heat.

Finish and serve. Fold in the scrambled eggs (if using) and the green onion tops. Taste and adjust with more soy, vinegar, or pepper. Serve hot.