Prep time: 5 mins | Cook time: 10 mins | Total time: 15 mins | Yield: 4-6 SERVINGS
This is a classic recipe for the perfect fried rice that takes just fifteen minutes to make from start to finish and is super easy to customize. Feel free to include your favourite add-ins to this already flavorful and crazy delicious fried rice!
INGREDIENTS
2 Eggs, whisked
3 tbsp butter, divided
3 cloves garlic, minced
salt and black pepper
2 medium carrots, peeled and diced
1 small white onion, diced
1/2 c. frozen peas
4 c. cooked and chilled rice (I prefer short-grain white rice)
3 green onions, thinly sliced
1/2 tsp toasted sesame oil
3–4 tbsp soy sauce, or more to taste
2 tsp oyster sauce (optional)
HOW TO MAKE FRIED RICE
Step 1: In a large saute pan, melt half tbsp butter over medium-high heat. Add the egg to the skillet once the butter has melted and cook until scrambled, stirring often. When done, transfer the egg to a separate plate.
Step 2: To the pan, add another 1 tbsp butter. Once the butter has melted, add the carrots, onion, peas, and garlic to the pan, then generously season with salt and pepper. Saute for approximately 5 minutes until the onion and carrots have softened. Adjust the heat to high, then add the remaining half tbsp butter to the pan. Stir until the butter has melted, and quickly add the rice, green onions, soy sauce, and oyster sauce. Stir well until incorporated. If you want to crisp up the bottom of the skillet, allow the rice to rest for a little in between stirs. Now, add the eggs, stirring until mixed. Take the pan off the heat. Drizzle the fried rice with sesame oil and stir until combined. If needed, add more soy sauce to taste.
Step 3: Serve the fried rice right away or store it in a sealed container and place it in the fridge for up to 3 days.
NOTE:
For this recipe, I highly recommend using a nonstick or cast-iron pan if available. If not, you can use any pan, just make sure to be more vigilant with stirring the rice and eggs, so they don’t stick.
Ingredients
- 2 Eggs, whisked
- 3 tbsp butter, divided
- 3 cloves garlic, minced
- salt and black pepper
- 2 medium carrots, peeled and diced
- 1 small white onion, diced
- 1/2 c. frozen peas
- 4 c. cooked and chilled rice (I prefer short-grain white rice)
- 3 green onions, thinly sliced
- 1/2 tsp toasted sesame oil
- 3–4 tbsp soy sauce, or more to taste
- 2 tsp oyster sauce (optional)
Instructions
Step 1: In a large saute pan, melt half tbsp butter over medium-high heat. Add the egg to the skillet once the butter has melted and cook until scrambled, stirring often. When done, transfer the egg to a separate plate.
Step 2: To the pan, add another 1 tbsp butter. Once the butter has melted, add the carrots, onion, peas, and garlic to the pan, then generously season with salt and pepper. Saute for approximately 5 minutes until the onion and carrots have softened. Adjust the heat to high, then add the remaining half tbsp butter to the pan. Stir until the butter has melted, and quickly add the rice, green onions, soy sauce, and oyster sauce. Stir well until incorporated. If you want to crisp up the bottom of the skillet, allow the rice to rest for a little in between stirs. Now, add the eggs, stirring until mixed. Take the pan off the heat. Drizzle the fried rice with sesame oil and stir until combined. If needed, add more soy sauce to taste.
Step 3: Serve the fried rice right away or store it in a sealed container and place it in the fridge for up to 3 days.
Notes
For this recipe, I highly recommend using a nonstick or cast-iron pan if available. If not, you can use any pan, just make sure to be more vigilant with stirring the rice and eggs, so they don’t stick.
