Fried Rice
Savor the simplicity of Fried Rice, a quick and versatile dish that’s perfect for using up leftovers. Packed with flavor and customizable with your favorite proteins and veggies, it’s a go-to meal for busy nights!
Ingredients
- 3 tablespoons butter divided
- 2 large eggs whisked
- 2 medium carrots peeled and diced
- 1 small white onion diced
- ½ cup frozen peas
- 3 cloves garlic minced
- Salt and black pepper to taste
- 4 cups cooked and chilled rice preferably short-grain white rice
- 3 green onions thinly sliced
- 3 –4 tablespoons soy sauce or more to taste
- 2 teaspoons oyster sauce optional
- ½ teaspoon toasted sesame oil
Instructions
Scramble the Eggs:
- Heat ½ tablespoon of butter in a large sauté pan over medium-high heat until melted.
- Add the whisked eggs and cook until scrambled, stirring occasionally. Once cooked, remove the eggs and transfer them to a separate plate.
Sauté the Vegetables:
- Add 1 tablespoon of butter to the same pan and heat until melted.
- Add the diced carrots, onion, peas, and garlic. Season with a pinch of salt and pepper.
- Sauté for about 5 minutes, or until the onions and carrots are soft.
Fry the Rice:
- Increase the heat to high, then add the remaining 1 ½ tablespoons of butter to the pan and stir until melted.
- Immediately add the cooked, chilled rice, green onions, soy sauce, and oyster sauce (if using). Stir to combine.
- Continue sautéing for about 3 minutes, stirring occasionally to fry the rice. (Let the rice rest between stirs to allow it to crisp up on the bottom.)
Combine the Eggs:
- Add the scrambled eggs back into the pan and stir to combine with the rice mixture.
Finish with Sesame Oil:
- Remove the pan from the heat and stir in the toasted sesame oil. Taste and adjust the seasoning with more soy sauce, if needed.
Serve:
- Serve immediately, or refrigerate in a sealed container for up to 3 days.