Fried Rice Recipe by Ranveer Brar: Chef’s Wok-Tossed Street Food Flavor

This wok-tossed creation captures the essence of street food with a chef’s precision. I’ve tested this method repeatedly in my small kitchen, ensuring it works in real home conditions.

The technique focuses on high heat and quick cooking to achieve that signature restaurant-quality texture. Every bite delivers bold, layered flavors without complicated steps.

What you get is perfectly seared rice with vibrant vegetables, tender protein, and that unmistakable wok hei aroma. The dish balances simplicity with authentic taste.

Ready in under 30 minutes, it’s a foolproof way to bring takeout flavor to your table. Here’s how to master it.

Ingredients for Fried Rice Recipe by Ranveer Brar

Day-old rice, fresh veggies, and bold sauces come together for that signature wok hei aroma.

The rice is non-negotiable—day-old jasmine from the fridge (or at least 4 hours old) so it fries up dry and separate. For the protein, boneless chicken thigh actually holds up better than breast against high heat, but breast works if that’s what you’ve got. Wild-caught shrimp from Whole Foods or Trader Joe’s is my go-to for frozen. Their frozen section is shockingly good. Fresh ginger and garlic are worth the effort—pre-minced stuff lacks the punch you need for this dish.

No shrimp? Firm tofu or extra chicken works perfectly. Missing oyster sauce? Hoisin or extra soy gets you close. The sesame oil is just for finishing, so don’t cook with it—it burns. For the veggies, any combo works: bell peppers, broccoli, whatever’s in the crisper. Freshly cracked white pepper (yes, it’s different from black) adds that authentic restaurant note. Skip the oyster sauce entirely if you need this vegetarian.

Cooked rice keeps in the fridge for 3-4 days—perfect for fried rice later. Leftovers? They reheat like a dream in a hot pan with a splash of water. This doesn’t freeze as well (rice gets mushy), but you can prep all the ingredients ahead and cook fresh. The green onions stay crisp in a glass of water for 1 week.

Step-by-Step Instructions for Wok-Tossed Fried Rice

Here’s the method I rely on for that signature street food flavor with every grain perfectly seasoned.

Step 1: Prep All Ingredients for High-Heat Cooking

Begin by ensuring your jasmine rice is day-old and completely cooled—fresh rice creates a mushy texture. Dice the chicken breast into ½-inch pieces and chop the shrimp into bite-sized portions. Finely dice the carrots and separate the green onion whites from the greens.

Thaw the frozen peas under running water and drain well. Mince the garlic cloves and grate the fresh ginger. Measure out all sauces: 3 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp sesame oil. Lightly beat the eggs in a small bowl. This mise en place ensures nothing burns while you cook.

Have your 3 tbsp neutral oil and seasonings (0.5 tsp salt and 0.25 tsp white pepper) ready at the stove. Fried rice cooks fast, so organization is everything.

Step 2: Create the Egg and Protein Foundation

Heat a wok or large skillet over high heat until smoking hot. Add 1 tbsp neutral oil and swirl to coat. Pour in the beaten eggs and scramble quickly until just set but still slightly runny—about 20-30 seconds. Remove to a plate and set aside.

Return the wok to heat, add another 1 tbsp neutral oil, then add the diced chicken breast. Stir-fry for 2-3 minutes until the chicken is no longer pink. Push to one side, add the remaining 1 tbsp neutral oil, then add the shrimp. Cook for 1-2 minutes until the shrimp turns opaque. Combine with the chicken and transfer to the plate with eggs.

Step 3: Stir-Fry Aromatics and Vegetables

Add the remaining 1 tbsp neutral oil to the wok. When shimmering, add the minced garlic cloves and grated fresh ginger. Stir for 10-15 seconds until fragrant—don’t let them burn. Immediately add the diced carrots and white parts of the green onions. Stir-fry for 2 minutes until the carrots begin to soften.

Add the thawed frozen peas and cook for another 1 minute. The vegetables should retain their vibrant color and slight crunch. This is where the dish builds its aromatic base, so keep everything moving constantly.

Step 4: Combine and Season for Maximum Flavor

Return the eggs and proteins to the wok. Add the 3 cups jasmine rice, breaking up any clumps with your spatula. Drizzle the 3 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp sesame oil evenly over the mixture. Sprinkle with 0.5 tsp salt and 0.25 tsp white pepper.

Stir-fry for 3-4 minutes, tossing constantly, until every grain is coated and the rice is heated through. The rice should be slightly crispy in spots and deeply colored from the sauces. Taste and adjust seasoning if needed.

Step 5: Finish with Freshness and Serve Immediately

Remove from heat and fold in the green parts of the green onions. The residual heat will soften them slightly while keeping their fresh bite. Transfer to a serving platter.

Serve immediately while hot. Each bite should deliver the distinct wok hei aroma, tender proteins, crisp vegetables, and that characteristic slightly crispy rice texture that makes this dish special. The flavors will meld beautifully as it sits briefly, but it’s best enjoyed fresh from the wok.

Storing and Reheating fried rice recipe by ranveer brar

Fridge Storage Tips

Let this cool completely before storing in airtight containers—I use glass ones from my local Boston market. It’ll keep beautifully in the fridge for 3-4 days, and honestly, the flavors deepen overnight as everything melds together. ❄️

Freezing Guidance

While you can freeze this for up to 1 month, I don’t recommend it. The rice tends to get mushy when thawed. If you must, use quart-sized freezer bags and squeeze out all the air to prevent freezer burn.

Stovetop Reheating

My preferred method: Heat a skillet over medium-high heat, add the fried rice with a splash of water or 1 tsp neutral oil. Stir-fry for 3-4 minutes until hot and slightly crispy again. This brings back that fresh wok-tossed texture. 🔥

Microwave Option

For quick lunches, spread on a microwave-safe plate and cover with a damp paper towel. Heat on 70% power for 2 minutes, stir, then continue in 30-second bursts until reaching 165°F. Add a drizzle of sesame oil after reheating.

Reviving Leftovers

If it seems dry after storage, sprinkle 1-2 tsp water over the rice before reheating. The moisture will help restore the texture. I’ve tested this multiple times—it’s the most forgiving way to bring leftovers back to life.

Frequently Asked Questions