Easy Fried Rice
Cold leftover rice fried in butter with onion, carrots, peas, and egg, seasoned with soy sauce and sesame oil.
Equipment
- Large skillet or wok
- Spatula
Ingredients
Main Ingredients
- 4 cup cooked rice Cold, day old rice works well.
- 2 tbsp unsalted butter
- 2 large eggs Whisked.
- ½ cup onion Chopped.
- ½ cup carrots Chopped small.
- ½ cup frozen peas
- 2 tsp garlic Minced, about 2 cloves.
- 3 tbsp low sodium soy sauce
- ½ tsp toasted sesame oil
- ¼ tsp black pepper
Instructions
Cooking
- Use cold rice. Break up any clumps. If the rice is freshly cooked, chill it on a tray for at least 1 hour.
- Melt butter. Heat the butter in a large skillet over medium heat until foamy.
- Soften vegetables. Cook the onion and carrots about 2 minutes.
- Add garlic and peas. Stir in the garlic and peas and cook 1 minute.
- Scramble eggs. Move the vegetables aside, scramble the eggs about 1 minute, then mix everything together.
- Add rice and sauce. Stir in the rice for 2 to 3 minutes until hot, then add the soy sauce, sesame oil, and pepper. Serve warm.
Notes
Substitutions: Use oil in place of butter for a dairy free version, or add cooked chicken or shrimp.
Tips: Use cold rice and small pieces of vegetable so everything cooks quickly.
Storage: Refrigerate for 3 to 4 days and reheat to 165 degrees F.