Ingredients
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4 Tbsp butter
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2 eggs
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1/2 cup chopped onion
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1/2 cup chopped carrot
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1/4 cup frozen peas
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1 tsp minced garlic
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2 cups cooked, chilled jasmine rice
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3 Tbsp soy sauce
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1 Tbsp oyster sauce
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1 tsp sesame oil
Directions
Crispy, buttery, chewy, yum! This is my quick, easy, and delicious go-to fried rice. It has that distinct soy/sesame flavor of restaurant fried rice, but it’s fresh and even better. It’s a great way to use up leftover rice or a great throw-together meal for a weeknight. It’s easily customizable and can be used to get rid of extra vegetables in your fridge as well. Customize it and make it yours!
Steps
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1
Done
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Prep ingredients |
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2
Done
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Add 1 tablespoon of butter to a preheated nonstick pan over medium high heat. Add the 2 eggs and scramble until cooked through. Remove from the pan and set aside. |
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3
Done
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Add another tablespoon of butter to the pan with the vegetables, cook until carrots are tender. |
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4
Done
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Add another tablespoon of butter and the rice to the pan, breaking up any big chunks. Spread into a single layer and let fry for about 5 minutes until becoming crispy on the bottom. |
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5
Done
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Mix together the soy sauce, oyster sauce, and sesame oil. Pour into the pan and stir to get everything coated. Add the final tablespoon of butter and spread into an even layer to fry again for about 5 minutes. |
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6
Done
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Stir and flatten the one or two more times until it is at the crispness of your liking. Turn off the heat and add the eggs back to the pan, letting the residual heat warm them back up. |
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7
Done
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Spoon into bowls, sprinkle with a little black pepper (optional), and serve hot! :) |
