Description
This Fried Rice recipe is a delicious and versatile dish that can be enjoyed as a main course or as a side. Packed with veggies, eggs, and savory flavors, it’s a quick and satisfying meal that’s perfect for busy weeknights.
Ingredients
Units
Scale
For the Fried Rice:
- 3 tablespoons butter, divided
- 2 large 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 (preferably short-grain white rice)
- 3 green onions, thinly sliced
- 3–4 tablespoons soy sauce, or more to taste
- 2 teaspoons oyster sauce (optional)
- 1/2 teaspoon toasted sesame oil
Instructions
- Cook the Eggs: Heat 1/2 tablespoon of butter in a large sauté pan over medium-high heat. Add the whisked eggs and cook until scrambled. Remove and set aside.
- Sauté Veggies: Add 1 tablespoon of butter to the pan. Sauté carrots, onion, peas, and garlic with salt and pepper until soft.
- Fry the Rice: Increase heat, add remaining butter, then stir in rice, green onions, soy sauce, and oyster sauce. Sauté to fry the rice.
- Combine and Serve: Add the cooked eggs, sesame oil, and additional soy sauce if needed. Stir to combine and serve hot.
Notes
- Use a nonstick or cast-iron pan for best results.
- Leftovers can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 130mg
