Fried Rice (Edit)

From Gimme Some Oven. You’ve gotta plan ahead and use thoroughly-chilled cooked rice. A fresh batch of warm rice will not fry well. Leftover refrigerated rice is ideal or just cook a fresh batch of rice. Then spread it out on a baking sheet, cover with plastic wrap, then pop it in the fridge for 30 minutes (or in the freezer for 10-15 minutes) until it is thoroughly chilled (not frozen).

Yield

4 servings

Ingredients

  • 3 tablespoons butter, divided

  • 2 eggs, whisked

  • 2 medium carrots, peeled and diced

  • 1/2 cup frozen peas

  • 1 small white onion, diced

  • 3 cloves garlic, minced

  • salt and pepper

  • 4 cups rice, cooked and chilled

  • 3 green onions, thinly sliced

  • 3-4 tbsp soy sauce, or more to taste

  • 2 tbsp oyster sauce (optional)

  • 1/2 tsp toasted sesame oil

Directions

  • Heat 1/2 tbsp of butter in a large sauté pan over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.

  • Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft.

  • Increase heat to high, add in the remaining 1 1/2 tbsp of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice.

  • Add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined.

  • Serve immediately, or refrigerate in a sealed container for up to 3 days.