Description
This easy fried rice recipe is a quick and satisfying one-pan meal perfect for using leftover rice. Pan-fried with butter, garlic, peas, carrots, and a savory blend of soy and oyster sauces, it’s finished with fluffy scrambled eggs and fresh scallions for a delicious homemade take on classic Chinese restaurant-style fried rice.
Ingredients
Scale
Main Ingredients
- 3 tablespoons butter (divided)
- 1 cup frozen peas and carrots (no need to thaw)
- 4 cloves garlic (minced)
- 3 cups cold cooked white rice
- 1 tablespoon soy sauce (+ more for serving)
- 1 tablespoon oyster sauce
- 1/2 teaspoon toasted sesame oil
- 2 large eggs
- 1/3 cup chopped scallions
- Salt & pepper (to taste)
Instructions
- Whisk Eggs: In a medium bowl, whisk the eggs thoroughly until well combined to prepare for scrambling later.
- Cook Vegetables: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once melted and hot, add frozen peas and carrots. Cook for 2-3 minutes until the vegetables are heated through and excess water evaporates.
- Add Rice and Sauces: Stir in the cold cooked rice along with soy sauce, oyster sauce, toasted sesame oil, and minced garlic. Cook for about 2 minutes, stirring occasionally, to combine flavors and heat the rice.
- Cook Eggs: Push the rice mixture to one side of the pan. Add the remaining tablespoon of butter to the empty side. When melted, pour in the whisked eggs and scramble them until fully cooked, about 1 minute.
- Combine and Season: Add chopped scallions to the pan and mix them into the rice and eggs. Remove from heat, then season with salt and pepper to taste. Serve hot with additional soy sauce if desired.
Notes
- Use cold, day-old rice if possible as it yields the best texture for fried rice, preventing it from becoming mushy.
- Frozen peas and carrots can be used directly from the freezer; no need to thaw.
- Feel free to customize with additional vegetables or proteins based on preference.
