Buttery Fried Rice
Leftover rice fried in butter and oil with garlic, carrots, onion, peas, and egg, seasoned with soy sauce and sesame oil.
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.
Notes
Substitutions: Use brown rice for a chewier dish, or skip the butter and use extra oil.
Tips: Use cold rice and high heat so the grains brown instead of steaming.
Storage: Refrigerate for 3 to 4 days and reheat to 165 degrees F. Freeze flat for up to 1 month.