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Fried Rice

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This fried rice recipe is a quick and flavorful way to transform leftover rice into a delicious takeout-style dish. Made with butter, veggies, eggs, and soy sauce, it’s fast, flexible, and perfect as a main or side.

Ingredients

  • 3 cups cold cooked white rice (preferably jasmine or long grain)
  • 2 tablespoons butter
  • 2 eggs, lightly beaten
  • 1 small onion, diced
  • 1 medium carrot, peeled and diced
  • ½ cup frozen peas
  • 2 cloves garlic, minced
  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon sesame oil (optional)
  • Salt and pepper, to taste
  • Chopped green onions, for garnish (optional)

Instructions

  1. In a large skillet or wok, melt butter over medium-high heat. Add diced onion and carrot; sauté for 2–3 minutes until softened.
  2. Stir in minced garlic and frozen peas. Cook for another minute until fragrant.
  3. Push veggies to one side of the pan. Pour in the beaten eggs and scramble until cooked through. Mix with the vegetables.
  4. Add the cold rice, breaking it up as needed. Stir-fry for 3–5 minutes, stirring frequently, until heated through and slightly crispy.
  5. Drizzle in soy sauce and sesame oil (if using). Stir well to coat evenly. Season with salt and pepper to taste.
  6. Garnish with chopped green onions if desired. Serve hot.

Notes

  • Use day-old rice for the best texture; freshly cooked rice may turn mushy.
  • Add cooked chicken, shrimp, or tofu for a complete meal.
  • Customize with extras like sriracha, pineapple, or chopped kimchi.
  • Store leftovers in the refrigerator for up to 3 days or freeze for up to 1 month.

Nutrition

Find it online: https://cookedbymaya.com/fried-rice/