Prep time: 5 mins | Cook time: 10 mins | Total time: 15 mins | Yield: 4 -6 Servings
Boring fried rice is so overrated! Introducing the Best Fried Rice recipe – easy to customize, delicious, and takes only 15 minutes to make!
INGREDIENTS
3 tbsp butter, divided
2 Eggs, whisked
2 medium carrots, peeled and diced
1 small white onion, diced
1/2 c frozen peas
3 cloves garlic, minced
salt and black pepper
4 c cooked and chilled rice (preferably short-grain white rice)
3 green onions, thinly sliced
3–4 tbsp soy sauce, or more to taste
2 tsp oyster sauce (optional)
1/2 tsp toasted sesame oil
HOW TO MAKE THE BEST FRIED RICE
Step 1: In a large saute pan, melt half tbsp butter over medium-high heat.
Step 2: Once melted, add the egg. Cook, stirring occasionally until scrambled. When done, transfer the scrambled egg to another plate.
Step 3: Melt another tbsp butter to the pan. Once melted, add the carrots, onion, peas, and garlic. Season with salt and pepper and saute for approximately 5 minutes or until the onion and carrots are tender.
Step 4: Adjust the heat to high and add the rest of the 1 1/2 tbsp butter. Stir until the butter is melted, then quickly add the rice, green onions, soy sauce, and if using, the oyster sauce. Stir and cook for 3 minutes more. Let the rice rest for a few seconds after stirring so it will crisp up on the bottom.
Step 5: Add the eggs and stir to incorporate.
Step 6: Take the pan out of the heat, add the sesame oil, and stir. Add more soy sauce according to taste.
Step 7: Serve this quickly or place in a sealed container and store in the fridge for up to 3 days.
NOTE:
I suggest using a nonstick or cast-iron pan for this recipe. If not available, work with what you have but be more careful when stirring so the rice and eggs don’t stick.
Ingredients
- 3 tbsp butter, divided
- 2 Eggs, whisked
- 2 medium carrots, peeled and diced
- 1 small white onion, diced
- 1/2 c frozen peas
- 3 cloves garlic, minced
- salt and black pepper
- 4 c cooked and chilled rice (preferably short-grain white rice)
- 3 green onions, thinly sliced
- 3–4 tbsp soy sauce, or more to taste
- 2 tsp oyster sauce (optional)
- 1/2 tsp toasted sesame oil
Instructions
Step 1: In a large saute pan, melt half tbsp butter over medium-high heat.
Step 2: Once melted, add the egg. Cook, stirring occasionally until scrambled. When done, transfer the scrambled egg to another plate.
Step 3: Melt another tbsp butter to the pan. Once melted, add the carrots, onion, peas, and garlic. Season with salt and pepper and saute for approximately 5 minutes or until the onion and carrots are tender.
Step 4: Adjust the heat to high and add the rest of the 1 1/2 tbsp butter. Stir until the butter is melted, then quickly add the rice, green onions, soy sauce, and if using, the oyster sauce. Stir and cook for 3 minutes more. Let the rice rest for a few seconds after stirring so it will crisp up on the bottom.
Step 5: Add the eggs and stir to incorporate.
Step 6: Take the pan out of the heat, add the sesame oil, and stir. Add more soy sauce according to taste.
Step 7: Serve this quickly or place in a sealed container and store in the fridge for up to 3 days.
Notes
I suggest using a nonstick or cast-iron pan for this recipe. If not available, work with what you have but be more careful when stirring so the rice and eggs don't stick.
