Classic Fried Rice
Description
If you have 15 minutes, you can make this easy, flavorful and delicious dish. It's just the best fried rice recipe ever.
Ingredients
3 T. butter, divided
2 large eggs, whisked
2 medium carrots, peeled and diced
1 small white onion, diced
1/2 c. frozen peas
3 cloves garlic, minced
salt and black pepper
4 c. cooked and chilled short-grain white rice
3 green onions, thinly sliced
3–4 T. soy sauce, or more to taste
2 t. oyster sauce, optional*
1/2 t. toasted sesame oil
Directions
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Heat 1/2 T. butter in a large sauté pan/skillet over medium-high heat until melted. Add egg; cook until scrambled, stirring occasionally. Transfer egg to a plate.
Add 1 T. butter to the skillet; heat until melted. Add carrots, onion, peas and garlic; season with a 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 T. butter; stir until melted. Immediately add rice, green onions, soy sauce and oyster sauce, if using; stir until combined. Continue sautéing for 3 minutes to fry the rice, stirring occasionally. Allow the rice to rest for a bit between stirs so that it can crisp up on the bottom. Add in the eggs; stir to combine. Remove from heat; stir in the sesame oil until combined. Taste; season with more soy sauce, if needed.
Serve immediately.
4-6 servings.
Refrigerate left overs in a sealed container for up to 3 days.
*Omit oyster sauce for a vegetarian dish.