Fried Rice

By zhanghengshuo

2 Person

15 Minutes

320 Calories

This Chinese restaurant-style fried rice recipe is the absolute BEST. It’s quick and easy to make, customizable with any of your favorite mix-ins, and so irresistibly delicious. Guys, I was crazy about my fried rice. You’ve gotta plan ahead and use thoroughly-chilled cooked rice. A fresh batch of warm rice will not fry well when it hits the hot pan and will result in soggy and sticky clumps — no good. So leftover refrigerated rice is ideal! Or, if you are in a hurry, just cook up a fresh batch of rice. Then spread it out on a baking sheet or another large flat pan, drape the rice with a layer of plastic wrap, then pop it in the fridge for 30 minutes until it is thoroughly chilled.

Ingredients

1/2 tsp. Toasted sesame oil
2 tsp. Oyster sauce, optional
3 tbsp. Soy sauce, or more to taste
3 Green onions, thinly sliced
4 cups Cooked and chilled rice
Salt and pepper
3 cloves Garlic, minced
1/2 cup Frozen peas
1 Small white onion, diced
2 Medium carrots, peeled and diced
2 Eggs, whisked
3 tbsp. Butter, divided

Method

01

Heat 1/2 tablespoon of butter in a large saute pan over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
02

Add 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. Saute for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter and stir until melted.
03

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. Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined.
04

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

Related Tags

Fried Rice

5.0

( By zhanghengshuo )

01 Information

Grade easy
Serving 2 servings
Calorie 320 Kcal
Prep Time 5 Mins
Cook Time 10 Mins
Total Time 15 Mins

02 Ingredients

1/2 tsp. Toasted sesame oil

2 tsp. Oyster sauce, optional

3 tbsp. Soy sauce, or more to taste

3 Green onions, thinly sliced

4 cups Cooked and chilled rice

Salt and pepper

3 cloves Garlic, minced

1/2 cup Frozen peas

1 Small white onion, diced

2 Medium carrots, peeled and diced

2 Eggs, whisked

3 tbsp. Butter, divided

03 Method

Step 1

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

Step 2

Add 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. Saute for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter and stir until melted.

Step 3

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

Step 4

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

04 Author