Fried Rice Recipe

This fried rice recipe is a quick and versatile dish made with tender vegetables, fluffy rice, and a savory blend of soy sauce and toasted sesame oil. Perfect for busy weeknights, it’s an ideal way to use leftover rice and can be customized with your choice of proteins like chicken, shrimp, or tofu. Serve it as a main dish or pair it with your favorite Asian-inspired meals for a flavorful and satisfying meal.

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

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Instructions

Step 1: Cook the Eggs

1. Heat ½ tablespoon of butter in a large sauté pan over medium-high heat until melted.
2. Pour in the whisked eggs and scramble until fully cooked, stirring occasionally.
3. Transfer the scrambled eggs to a plate and set aside.

Step 2: Sauté the Vegetables

1. Melt 1 tablespoon of butter in the same pan over medium-high heat.
2. Add carrots, onion, peas, and garlic. Season with a pinch of salt and black pepper.
3. Sauté for about 5 minutes, or until the carrots and onion are softened.

Step 3: Fry the Rice

1. Increase the heat to high and add the remaining 1½ tablespoons of butter. Stir until melted.
2. Add the chilled rice, green onions, soy sauce, and oyster sauce (if using). Stir until well combined.
3. Continue to sauté for 3 minutes, stirring occasionally. Allow the rice to rest between stirs to crisp up slightly on the bottom.

Step 4: Combine and Finish

1. Return the scrambled eggs to the pan and stir to combine.
2. Remove from heat and drizzle in the sesame oil. Stir until evenly mixed.
3. Taste and adjust seasoning with additional soy sauce, if needed.

Serve immediately or store in a sealed container in the refrigerator for up to 3 days.

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Why You’ll Love This Recipe

• Quick and Easy: Perfect for busy weeknights with simple, accessible ingredients.
• Versatile: Customize with your favorite proteins or veggies.
• Great for Leftovers: A delicious way to repurpose cooked rice and other ingredients.

Tips

• Use Cold Rice: Chilled rice prevents clumping and helps achieve a better texture.
• Butter for Flavor: Using butter instead of oil adds richness to the dish.
• Crispy Rice: Let the rice sit undisturbed for a few seconds while frying to create crispy bits.

Variations and Substitutions

• Add Protein: Stir in cooked shrimp, chicken, pork, or tofu for a hearty meal.
• Vegetarian Option: Skip the oyster sauce and add extra soy sauce or hoisin sauce for depth.
• Spicy Twist: Add sriracha or chili garlic sauce for heat.

FAQs

Can I use freshly cooked rice?
Fresh rice is too moist for frying. Spread it on a tray to cool quickly or use rice cooked the day before.

What’s the best type of rice to use?
Short-grain or medium-grain white rice works best, but jasmine or basmati rice can also be used.

Can I freeze fried rice?
Yes, freeze in an airtight container for up to 3 months. Reheat directly from frozen for best results.

Serving Suggestions

• Pair with grilled chicken, shrimp skewers, or a fresh Asian-style salad.
• Serve as a side dish alongside stir-fries or dumplings.
• Top with a fried egg or sprinkle with sesame seeds for added flair.