Fried Rice – Fried rice is a classic dish that has been enjoyed for centuries. This recipe takes that classic dish to a whole new level with its unique blend of flavors and ingredients. The combination of sautéed veggies, scrambled eggs, and perfectly cooked rice make for a delicious and satisfying meal. Whether you’re looking for a quick and easy weeknight dinner or a fun new dish to impress your guests, this recipe is sure to please!
My husband and I love making this fried rice recipe together. It has become a staple in our household, and we make it at least once a week. I remember the first time we tried this recipe, we were blown away by the depth of flavor and how easy it was to make. It quickly became our go-to dish for busy weeknights or lazy weekends. We even started experimenting with different vegetables and spices to make it our own. Now, we can’t imagine our kitchen without this delicious fried rice recipe!
Why This Fried Rice Recipe is So Amazing?
- This recipe uses a unique blend of sautéed veggies, scrambled eggs, and perfectly cooked rice for a delicious and satisfying meal.
- The addition of soy sauce, oyster sauce, and sesame oil give the dish a depth of flavor that you won’t find in other fried rice recipes.
- The dish is incredibly easy to make and can be customized to your liking with different veggies or spices.
- It can be served as a main dish or as a side dish for your favorite Asian-inspired meal.
Ingredients:
- 3 tbsp. butter (42 g)
- 2 large eggs, whisked
- 2 medium carrots, peeled and diced
- 1 small white onion, diced
- 1/2 cup frozen peas (75 g)
- 3 cloves garlic, minced
- Salt and black pepper, to taste
- 4 cups cooked and chilled rice (preferably short-grain white rice) (800 g)
- 3 green onions, thinly sliced
- 3-4 tbsp. soy sauce, or more to taste (45-60 ml)
- 2 tsp oyster sauce (optional) (10 ml)
- 1/2 tsp toasted sesame oil (2.5 ml)
Directions:
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.
Add an additional 1 tablespoon of 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.
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. 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. Remove from heat and stir in the sesame oil until combined. Taste and season with extra soy sauce, if needed.
Serve immediately or refrigerate in a sealed container for up to 3 days.
Notes:
- This recipe is versatile and you can add or substitute different vegetables or proteins to your liking. Try adding bell peppers, corn, shrimp, or chicken for some variety.
- Make sure to use chilled rice so that it doesn’t become mushy or sticky when frying.
- For best results, use a large sauté pan or wok to allow the rice to cook evenly and crisp up on the bottom.
- If you don’t have oyster sauce, you can omit it or substitute it with hoisin sauce or fish sauce for a similar umami flavor.
- Leftovers can be reheated in the microwave or on the stovetop. Add a splash of water or broth to prevent the rice from drying out.
In conclusion, this fried rice recipe is a simple and delicious dish that can be made in just a few easy steps. It’s a great way to use up leftover rice and vegetables, and can be customized to your liking with different proteins and sauces. Whether you’re cooking for your family or meal prepping for the week, this recipe is a flavorful and satisfying option. So, give it a try and enjoy a comforting and tasty meal that everyone will love!
FAQs
Can I use brown rice instead of white rice?
You can use brown rice, but keep in mind that it may take longer to cook and may not get as crispy as white rice.
Can I make this recipe vegetarian or vegan?
Yes, you can make this recipe vegetarian by omitting the eggs and using vegetable-based oyster sauce or soy sauce. To make it vegan, omit the eggs and use a vegan butter substitute.
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables. Just make sure to chop them into small, bite-sized pieces so that they cook evenly.
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time and store it in a sealed container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.
Can I freeze this recipe?
Fried rice does not freeze well, as the texture and flavor can change when thawed and reheated.
![](https://8fivefive.com/wp-content/uploads/2023/05/Fried-Rice-300x300.jpg)
Fried Rice
Ingredients
- 3 tbsp. butter 42 g
- 2 large eggs whisked
- 2 medium carrots peeled and diced
- 1 small white onion diced
- 1/2 cup frozen peas 75 g
- 3 cloves garlic minced
- Salt and black pepper to taste
- 4 cups cooked and chilled rice preferably short-grain white rice (800 g)
- 3 green onions thinly sliced
- 3-4 tbsp. soy sauce or more to taste (45-60 ml)
- 2 tsp oyster sauce optional (10 ml)
- 1/2 tsp toasted sesame oil 2.5 ml
Instructions
- 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.
- Add an additional 1 tablespoon of 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.
- 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. 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. Remove from heat and stir in the sesame oil until combined. Taste and season with extra soy sauce, if needed.
- Serve immediately or refrigerate in a sealed container for up to 3 days.
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