Recipe Fried Rice (2021)

This Chinese-inspired fried rice recipe is my absolute fave. It’s quick and easy to make, customizable with any of your favorite mix-ins, and so irresistibly delicious.

DESCRIPTION

Learn how to make fried rice with this classic recipe. It only takes 15 minutes to make, it’s easy to customize with your favorite add-ins, and it’s SO flavorful and delicious!

INGREDIENTS

3 tablespoons butter, divided

2 eggs, whisked

2 medium carrots, peeled and diced

1 small white onion, diced

1/2 cup frozen peas

3 cloves garlic, minced

salt and black pepper

4 cups cooked and chilled rice (I prefer short-grain white rice)

3 green onions, thinly sliced

34 tablespoons soy sauce, or more to taste

2 teaspoons oyster sauce (optional)

1/2 teaspoons toasted sesame oil

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.

FRIED RICE

Add an additional 1 tablespoon 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.

FRIED RICE

Serve immediately, or refrigerate in a sealed container for up to 3 days.

NOTES

Saute 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.
FRIED RICE

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