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Fried Rice Recipe

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4.3 from 6 reviews

This classic Fried Rice recipe is a quick and flavorful meal perfect for using leftover rice. It combines scrambled eggs, sautéed vegetables, and a savory blend of soy sauce and optional oyster sauce, delivering a satisfying and easy-to-make dish in just 15 minutes.

Ingredients

Eggs

  • 2 large eggs, whisked

Vegetables

  • 2 medium carrots, peeled and diced
  • 1 small white onion, diced
  • 1/2 cup frozen peas
  • 3 cloves garlic, minced
  • 3 green onions, thinly sliced

Rice & Sauces

  • 4 cups cooked and chilled rice (preferably short-grain white rice)
  • 3-4 tablespoons soy sauce, or more to taste
  • 2 teaspoons oyster sauce (optional)
  • 1/2 teaspoon toasted sesame oil

Fats & Seasoning

  • 3 tablespoons butter, divided
  • Salt and black pepper, to taste

Instructions

  1. Scramble the Eggs: Heat 1/2 tablespoon of butter in a large sauté pan over medium-high heat until melted. Pour in the whisked eggs and cook until scrambled, stirring occasionally. Once cooked, remove the eggs from the pan and set aside on a separate plate.
  2. Sauté Vegetables: Add 1 tablespoon of butter to the same pan and heat until melted. Add the diced carrots, onion, peas, and minced garlic. Season generously with salt and black pepper. Sauté the vegetables for about 5 minutes, or until the carrots and onions are soft and fragrant.
  3. Fry the Rice: Increase the heat to high and add the remaining 1 1/2 tablespoons of butter, stirring until melted. Immediately add the chilled rice, sliced green onions, soy sauce, and oyster sauce if using. Stir everything to combine thoroughly. Continue sautéing the rice for about 3 minutes, stirring occasionally to allow the rice to crisp slightly at the bottom.
  4. Combine Ingredients: Add the scrambled eggs back into the pan with the rice and vegetables, stirring to mix evenly. Remove the pan from heat and stir in the toasted sesame oil to add a subtle nutty aroma. Taste and adjust seasoning with extra soy sauce if needed.
  5. Serve: Serve the fried rice immediately while hot. Alternatively, transfer to a sealed container and refrigerate for up to 3 days for later enjoyment.

Notes

  • Using chilled rice is key to preventing the fried rice from becoming mushy.
  • Short-grain white rice is preferred for the ideal texture, but you can use long-grain rice if unavailable.
  • Oyster sauce is optional but adds extra depth and umami flavor.
  • Letting the rice rest between stirs helps create a crispy texture on the bottom.
  • Adjust soy sauce quantity to suit your salt preference.

Find it online: https://dishcooks.com/fried-rice-recipe/