Better Than Takeout Fried Rice
Buttery egg and vegetable fried rice with carrot, peas, green onions, soy sauce, sesame oil and oyster sauce, made with cold cooked rice in one pan.
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Ingredients
- 3 tablespoons butter divided
- 3 eggs lightly beaten
- 1 large carrot peeled and cubed
- 1 small white onion chopped
- 3 cloves garlic minced
- 4–5 cups rice cooked and chilled; preferably long-grain jasmine or basmati
- 1 cup peas frozen
- 4 green onions thinly sliced
- 1/4 cup soy sauce plus more to taste
- 2 teaspoons sesame oil
- 3 teaspoons oyster sauce
- salt and pepper to taste
Instructions
- Heat a large skillet or wok over medium heat. Melt 1 tablespoon of the butter, add the beaten eggs, and let them cook for about 30–40 seconds, until set. Scramble until fully cooked, then remove and set aside.
- Add the remaining butter. When hot, add the carrot and onion and cook until tender. Add the garlic and cook until fragrant, taking care not to brown it.
- Turn the heat up slightly. Add the cold rice and frozen peas; cook for about 3–4 minutes, until the mixture sizzles and the rice browns a little.
- Add the cooked eggs, green onions, soy sauce, sesame oil and oyster sauce. Cook for a few more minutes, until the mixture is hot. If reheating previously cooked rice, check that it reaches 165°F with a food thermometer. Season with salt and pepper and serve immediately.
Notes
The 20 minutes starts with cooked, chilled rice. To chill fresh rice, spread it on a sheet pan and refrigerate for 30–45 minutes first. Refrigerate leftovers within 2 hours and eat within 3 to 4 days.
Nutrition
Serving: 1servingCalories: 296kcalCarbohydrates: 41.4gProtein: 9gFat: 10.2gSodium: 744mgFiber: 2.4gSugar: 3.2g