Better Than Takeout Fried Rice (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
3 Tbsp butter, divided
02 -
3 eggs, lightly beaten
03 -
1 large carrot, peeled and cubed
04 -
1 small white onion, chopped
05 -
3 cloves garlic, minced
06 -
4-5 cups cooked long-grain rice (jasmine or basmati), chilled
07 -
1 cup frozen peas
08 -
4 green onions, thinly sliced
→ Sauce
09 -
1/4 cup soy sauce, plus more to taste
10 -
2 tsp sesame oil
11 -
3 tsp oyster sauce
12 -
Salt and pepper to taste
# Steps to Follow:
01 -
Preheat a large skillet or wok to medium heat. A nonstick skillet works particularly well for this dish.
02 -
Add 1 tablespoon of butter to the pan. Once melted, pour in the lightly beaten eggs. Let them cook for about 30-40 seconds until set, then scramble until fully cooked. Remove and set aside.
03 -
Add the remaining butter to the pan. When hot, add the carrot and onion, cooking until tender. Add the garlic and cook until fragrant, being careful not to brown it.
04 -
Turn the heat up slightly and add the cold rice and peas. Cook the mixture for about 3-4 minutes until it sizzles and browns slightly.
05 -
Add the cooked eggs, green onions, soy sauce, sesame oil, and oyster sauce. Cook for a few more minutes until the mixture is hot throughout.
06 -
Season with salt and pepper to taste, and serve immediately.
# Additional Notes:
01 -
For best results, use day-old chilled rice as it prevents sticking and creates better texture.
02 -
Adding 1-2 additional tablespoons of soy sauce enhances flavor if desired.
03 -
Store in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months.
04 -
To reheat, microwave covered for 2-3 minutes, stirring halfway through, or reheat in a skillet. Add a splash of water or soy sauce if it seems dry.