Fried Rice
From Gimme Some OvenYields 4-6 servings
Ingredients
- 3 tablespoons butter divided
- 3 eggs whisked
- 2 medium carrots peeled and diced
- 1 small white onion diced
- ½ cup frozen peas
- 3 cloves garlic minced
- salt and black pepper
- 4 cups cooked and chilled rice
- 3 green onions thinly sliced
- 3-4 tablespoons soy sauce or more to taste
- 2 teaspoons oyster sauce optional
- ½ teaspoon toasted sesame oil
Instructions
- Heat ½ tablespoon of butter in a large wok or 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 ½ tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom.)
- Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined. Taste and season with extra soy sauce, if needed.
- Serve immediately, or refrigerate in a sealed container for up to 3 days.
Notes
Vegetable types and quantities can be easily changed. Recipe also works well with cooked chicken, pork, and beef.