Fried Rice PT15M https://img1.recipesrun.com/201907/2019/0814/19/1/753171/300x200x50.jpg 2 servings Ingredients: 1/2 tsp. Toasted sesame oil 2 tsp. Oyster sauce, optional 3 tbsp. Soy sauce, or more to taste 3 Green onions, thinly sliced 4 cups Cooked and chilled rice Salt and pepper 3 cloves Garlic, minced 1/2 cup Frozen peas 1 Small white onion, diced 2 Medium carrots, peeled and diced 2 Eggs, whisked 3 tbsp. Butter, divided

Fried Rice

By zhanghengshuo

2 Person
15 Minutes
320 Calories
This Chinese restaurant-style fried rice recipe is the absolute BEST. It’s quick and easy to make, customizable with any of your favorite mix-ins, and so irresistibly delicious. Guys, I was crazy about my fried rice. You’ve gotta plan ahead and use thoroughly-chilled cooked rice. A fresh batch of warm rice will not fry well when it hits the hot pan and will result in soggy and sticky clumps — no good. So leftover refrigerated rice is ideal! Or, if you are in a hurry, just cook up a fresh batch of rice. Then spread it out on a baking sheet or another large flat pan, drape the rice with a layer of plastic wrap, then pop it in the fridge for 30 minutes until it is thoroughly chilled.

Ingredients

  • 1/2 tsp. Toasted sesame oil

  • 2 tsp. Oyster sauce, optional

  • 3 tbsp. Soy sauce, or more to taste

  • 3 Green onions, thinly sliced

  • 4 cups Cooked and chilled rice

  • Salt and pepper

  • 3 cloves Garlic, minced

  • 1/2 cup Frozen peas

  • 1 Small white onion, diced

  • 2 Medium carrots, peeled and diced

  • 2 Eggs, whisked

  • 3 tbsp. Butter, divided

Method

  • 01
    Heat 1/2 tablespoon of butter in a large saute pan over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
  • 02
    Add 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. Saute 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.
  • 03
    Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined.
  • 04
    Serve immediately, or refrigerate in a sealed container for up to 3 days.

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Fried Rice

This Chinese restaurant-style fried rice recipe is the absolute BEST. It’s quick and easy to make, customizable with any of your favorite mix-ins, and so irresistibly delicious. Guys, I was crazy about my fried rice. You’ve gotta plan ahead and use thoroughly-chilled cooked rice. A fresh batch of warm rice will not fry well when it hits the hot pan and will result in soggy and sticky clumps — no good. So leftover refrigerated rice is ideal! Or, if you are in a hurry, just cook up a fresh batch of rice. Then spread it out on a baking sheet or another large flat pan, drape the rice with a layer of plastic wrap, then pop it in the fridge for 30 minutes until it is thoroughly chilled.
01 Information
  • Grade easy
  • Serving 2 servings
  • Calorie 320 Kcal
  • Prep Time 5 Mins
  • Cook Time 10 Mins
  • Total Time 15 Mins
02 Ingredients
1/2 tsp. Toasted sesame oil
2 tsp. Oyster sauce, optional
3 tbsp. Soy sauce, or more to taste
3 Green onions, thinly sliced
4 cups Cooked and chilled rice
Salt and pepper
3 cloves Garlic, minced
1/2 cup Frozen peas
1 Small white onion, diced
2 Medium carrots, peeled and diced
2 Eggs, whisked
3 tbsp. Butter, divided
03 Method
Step 1
Heat 1/2 tablespoon of butter in a large saute pan over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
Step 2
Add 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. Saute 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.
Step 3
Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined.
Step 4
Serve immediately, or refrigerate in a sealed container for up to 3 days.
04 Author
zhanghengshuo zhanghengshuo
79 Recipes
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