Fried Rice
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
4.9 out of 5 stars
(1.36k)
Ingredients
4-6 servings
- 3 tablespoons butter, divided
- 2 large eggs, whisked
- 2 medium carrots, peeled and diced
- 1 small white onion, diced
- 1/2 cup frozen peas
- 3 cloves garlic, minced
- Salt and black pepper
- 4 cups cooked and chilled rice (I prefer short-grain white rice)
- 3 green onions, thinly sliced
- 3–4 tablespoons soy sauce, or more to taste
- 2 teaspoons oyster sauce (optional)
- 1/2 teaspoons toasted sesame oil
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Preparation
Step 1
Heat 1/2 tablespoon of butter in a large sauté pan over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
Step 2
Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft.
Step 3
Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined.
Step 4
Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom.) Then add in the eggs and stir to combine.
Step 5
Remove from heat, and stir in the sesame oil until combined. Taste and season with extra soy sauce, if needed.
Step 6
Serve immediately, or refrigerate in a sealed container for up to 3 days.
Step 7
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Chef's notes
Sauté pan:
If you happen to own a nonstick or cast-iron pan, I would recommend it for this recipe. But any pan will work — you may just need to stir more frequently to prevent sticking.
