This buttery fried rice cooks cold leftover rice with butter, garlic, carrots, onion, peas, and egg, then seasons it with soy sauce and a little sesame oil for a quick, comforting dinner.
Butter and vegetable oil together give the rice a rich, nutty flavor and help the grains brown without sticking. It is a good way to use up leftover rice, and from start to finish it takes about 25 minutes.
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Why This Buttery Fried Rice Recipe Works
Using both butter and oil lets you cook at high heat. The oil raises the smoke point while the butter adds flavor and a golden color.
Cold rice is key. As rice sits in the fridge, the starch firms up, so the grains stay separate and take on color in the hot pan instead of clumping.
The eggs cook in a corner of the pan and then fold into the rice, which keeps them in small, soft pieces and saves washing a second pan.
Ingredients for Buttery Fried Rice
- 4 cups cooked white rice, cold and leftover
- 2 tbsp unsalted butter
- 1 tbsp vegetable oil
- 1 cup finely chopped carrots
- 1 cup diced onion
- 1 cup frozen peas
- 2 cloves garlic, minced
- 2 large eggs, beaten
- 3 tbsp low sodium soy sauce
- 1 tsp toasted sesame oil
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp black pepper
- Sliced green onions or sesame seeds, for topping
Cold rice. Rice that has chilled for at least 8 hours gives the best texture. Break it apart with your hands before it goes into the pan.
Butter and oil. Unsalted butter adds richness, and the oil keeps the butter from burning. Together they give the rice a golden color.
Carrots, onion, and peas. Chop the carrots small so they soften in the time it takes the onion to cook. Frozen peas go in at the end so they stay bright.
Garlic and garlic powder. Fresh garlic goes in near the end of the vegetable stage, and the garlic powder spreads even flavor through the rice.
Eggs. Beat them well and cook until set but still soft, then fold them into the rice.
Soy sauce and sesame oil. Low sodium soy sauce provides most of the salt, so only a pinch of added salt is needed. Sesame oil adds a nutty aroma.
How to Make Buttery Fried Rice
1. Prep the rice. Break up any clumps in the cold rice and chop the vegetables so everything is ready before the pan heats.
2. Melt the fat. Heat the oil and butter in a large skillet or wok over medium-high heat until the butter foams.
3. Cook the vegetables. Add the onion and carrots and stir fry for 3 to 5 minutes until they soften.
4. Add the garlic. Stir in the garlic for 1 minute until fragrant.
5. Fry the rice. Raise the heat to high, add the rice, and stir fry for about 5 minutes until hot and lightly golden in spots.
6. Season. Add the peas, soy sauce, sesame oil, garlic powder, salt, and pepper and cook 2 minutes more.
7. Add the eggs. Push the rice to one side, pour the eggs into the empty side, scramble until set, then mix them into the rice. Taste and adjust the seasoning.
How to Serve Buttery Fried Rice
Serve the rice hot, topped with sliced green onions or sesame seeds. It works as a main or as a side with ranch meatloaf, air fryer honey garlic salmon, or air fryer asparagus. For a Sunday supper, spoon it next to Dutch oven pot roast and use the roast juices over the rice.
How to Store and Reheat Buttery Fried Rice
Cool the rice quickly and refrigerate it within 2 hours in a covered container for 3 to 4 days. Reheat in a skillet or the microwave with a splash of water until it is steaming hot and reaches 165 degrees F. Freeze flat in a bag for up to 1 month if you want to keep it longer, though the vegetables will soften.
Tips and Variations for Buttery Fried Rice
Use enough heat. Keep the burner at medium-high to high so the rice fries instead of steaming.
Do not stir constantly. Let the rice sit for 30 seconds at a time so it can pick up a golden crust.
Chill the rice fast. If you are cooking rice just for this dish, spread it on a tray and chill it for at least 1 hour.
Add protein. Diced cooked chicken, ham, or shrimp can go in with the peas.
Add vegetables. Corn, diced bell pepper, or chopped broccoli are good additions.
Season to taste. Taste before adding more salt, because soy sauce adds plenty.
Make it dairy free. Replace the butter with more oil for a dairy free version.
Handle rice safely. The University of Maine Cooperative Extension rice guide explains how to chill and store cooked rice safely.
Frequently Asked Questions About Buttery Fried Rice
How long does buttery fried rice last in the fridge?
It keeps for 3 to 4 days in a covered container. Reheat until steaming hot throughout.
Can I make buttery fried rice with brown rice?
Yes. Use cold, cooked brown rice, which is chewier and may need an extra minute or two in the pan.
Can I freeze buttery fried rice?
Yes, for up to 1 month in a flat freezer bag. Reheat from frozen in a skillet until it reaches 165 degrees F.
Why is my fried rice mushy?
Rice that is too fresh or too wet turns mushy. Use cold, day-old rice and a hot pan.
Can I leave out the butter?
Yes. Use 2 extra tablespoons of vegetable oil, though you will lose some of the richness.
Buttery Fried Rice
Equipment
- Large skillet or wok
- Spatula
Ingredients
Main Ingredients
- 4 cup cooked white rice Cold, leftover.
- 2 tbsp unsalted butter
- 1 tbsp vegetable oil
- 1 cup carrots Finely chopped.
- 1 cup onion Diced.
- 1 cup frozen peas
- 2 cloves garlic Minced.
- 2 large eggs Beaten.
- 3 tbsp low sodium soy sauce
- 1 tsp toasted sesame oil
- 1 tsp garlic powder
- ¼ tsp salt
- ½ tsp black pepper
Instructions
Cooking
- Heat the pan. Melt the butter with the oil in a large skillet over medium-high heat until foamy.
- Soften the vegetables. Cook the onion and carrots 3 to 5 minutes until tender.
- Add garlic. Stir in the garlic for 1 minute.
- Fry the rice. Increase the heat to high, add the cold rice, and stir fry about 5 minutes until hot and golden in spots.
- Season. Mix in the peas, soy sauce, sesame oil, garlic powder, salt, and pepper and cook 2 minutes.
- Scramble the eggs. Push the rice aside, scramble the eggs in the empty space, then stir them into the rice and serve.
