Prep time: 5 mins | Cook time: 10 mins | Total time: 15 mins | Yield: 4 -6 SERVINGS
Classics never get old. This Easy Fried Rice recipe has been on my favourite recipe list for years now. I love how I can easily customize it with my preferred add-ins. The best part is, I can throw this together in less than fifteen minutes! It’s so flavorful and crazy delicious!
INGREDIENTS
2 Eggs, whisked
3 tbsp butter, divided
1 small white onion, diced
2 medium carrots, peeled and diced
3 green onions, thinly sliced
1/2 c. frozen peas
salt and black pepper
3 cloves garlic, minced
4 c. cooked and chilled rice (I like to use short-grain white rice)
1/2 tsp toasted sesame oil
2 tsp oyster sauce (optional)
3–4 tbsp soy sauce, or more to taste
HOW TO MAKE FRIED RICE
Step 1: In a large saute pan, melt half tbsp butter over medium-high heat. Once the butter has melted, add the eggs to the pan and cook, stirring often. Transfer the scrambled egg when done to a plate.
Step 2: To the pan, add another tbsp butter. Once melted, add the carrots to the pan along with the onion, peas, and garlic. To taste, season with salt and pepper. Saute for approximately 5 minutes or until the onion and carrots are tender.
Step 3: Adjust the heat to high, then add the rest of the 1 1/2 tablespoons of butter to the pan. Whisk until melted, then quickly add the rice followed by the green onions, soy sauce, and oyster sauce (if using). Stir well until everything is incorporated.
Step 4: Saute the rice for 3 minutes more before stirring in the eggs.
Step 5: When done, take the pan off the heat. Drizzle the rice with sesame oil and stir. If needed, season with more soy sauce.
Step 6: Serve the fried rice right away or place it in a sealed container and store it in the fridge for up to 3 days.
NOTES:
Sauté pan: If you happen to own a nonstick or cast-iron pan, I would recommend it for this recipe. But that said, any pan that you have can work — you may just have to be a bit more vigilant with stirring so that the rice and eggs don’t stick.
Ingredients
- 2 Eggs, whisked
- 3 tbsp butter, divided
- 1 small white onion, diced
- 2 medium carrots, peeled and diced
- 3 green onions, thinly sliced
- 1/2 c. frozen peas
- salt and black pepper
- 3 cloves garlic, minced
- 4 c. cooked and chilled rice (I like to use short-grain white rice)
- 1/2 tsp toasted sesame oil
- 2 tsp oyster sauce (optional)
- 3–4 tbsp soy sauce, or more to taste
Instructions
Step 1: In a large saute pan, melt half tbsp butter over medium-high heat. Once the butter has melted, add the eggs to the pan and cook, stirring often. Transfer the scrambled egg when done to a plate.
Step 2: To the pan, add another tbsp butter. Once melted, add the carrots to the pan along with the onion, peas, and garlic. To taste, season with salt and pepper. Saute for approximately 5 minutes or until the onion and carrots are tender.
Step 3: Adjust the heat to high, then add the rest of the 1 1/2 tablespoons of butter to the pan. Whisk until melted, then quickly add the rice followed by the green onions, soy sauce, and oyster sauce (if using). Stir well until everything is incorporated.
Step 4: Saute the rice for 3 minutes more before stirring in the eggs.
Step 5: When done, take the pan off the heat. Drizzle the rice with sesame oil and stir. If needed, season with more soy sauce.
Step 6: Serve the fried rice right away or place it in a sealed container and store it in the fridge for up to 3 days.
Notes
Sauté pan: If you happen to own a nonstick or cast-iron pan, I would recommend it for this recipe. But that said, any pan that you have can work — you may just have to be a bit more vigilant with stirring so that the rice and eggs don’t stick.
