Description
A flavorful and satisfying homemade fried rice that’s even better than your favorite takeout! Loaded with veggies, eggs, and bold umami sauces, this dish is perfect as a side or a main meal.
Ingredients
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3 tablespoons butter, divided
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3 eggs, lightly beaten
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1 large carrot, peeled and cubed
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1 small white onion, chopped
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3 cloves garlic, minced
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4–5 cups cooked and chilled long-grain rice (jasmine or basmati preferred)
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1 cup frozen peas
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4 green onions, thinly sliced
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1/4 cup soy sauce, plus more to taste
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2 teaspoons sesame oil
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3 teaspoons oyster sauce
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Salt and pepper, to taste
Instructions
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Scramble the Eggs:
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Heat 1 tablespoon of butter in a large skillet or wok over medium heat. Add the beaten eggs and scramble just until cooked. Remove and set aside.
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Sauté the Veggies:
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Add the remaining 2 tablespoons of butter to the pan. Sauté the carrot and white onion for about 4–5 minutes, or until softened. Add the garlic and cook for another 30 seconds until fragrant.
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Fry the Rice:
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Add the cooked, chilled rice to the pan. Stir well to combine with the vegetables. Let it sit for a minute or two to get a slight crisp on the bottom, then stir and repeat to build some texture.
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Season and Combine:
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Add in the peas, green onions, scrambled eggs, soy sauce, sesame oil, and oyster sauce. Stir until everything is well coated and heated through. Season with salt and pepper to taste.
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Serve:
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Serve hot as a main dish or alongside your favorite Asian entrée.
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Notes
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Using day-old rice that’s been chilled helps prevent clumping and gives the best texture.
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You can add diced cooked chicken, shrimp, pork, or tofu to make it a heartier main dish.
- For a spicier kick, add a pinch of red pepper flakes or a drizzle of sriracha.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian-inspired