Description
Easy Restaurant Style Fried Rice made in 20 minutes with chilled leftover rice, vegetables, eggs, soy sauce, and sesame oil. This quick homemade takeout favorite works as a side dish or light meal.
Ingredients
Scale
- 4 cups cooked rice, long-grain or short-grain, chilled
- 2 tablespoons butter
- 2 large eggs, whisked
- 1/2 cup chopped onion
- 1/2 cup chopped carrots
- 1/2 cup frozen peas
- 1 to 2 teaspoons minced garlic
- 3 tablespoons lite soy sauce, plus more to taste
- 1/2 teaspoon sesame oil or oyster sauce
- Salt, to taste
- Black pepper, to taste
Instructions
- Place the cooked rice in the refrigerator until chilled and ready to use.
- Heat a large skillet or wok over medium-high heat and melt the butter.
- Add the chopped onion and carrots, then cook for about 2 minutes until they begin to soften.
- Stir in the minced garlic and frozen peas, then cook for 1 minute.
- Push the vegetables to one side of the skillet and pour in the whisked eggs.
- Scramble the eggs until fully cooked, then stir them together with the vegetables.
- Add the chilled cooked rice and gently break apart any clumps with a spatula.
- Pour in the lite soy sauce and sesame oil, then toss until the rice is evenly coated and heated through.
- Season with salt and black pepper to taste.
- Serve warm as a side dish or add cooked chicken, shrimp, pork, steak, or tofu to make it a meal.
Notes
- Use chilled leftover rice for the best texture because fresh warm rice can turn sticky.
- Add extra vegetables such as mushrooms, broccoli, bell peppers, or corn if desired.
- Add cooked chicken, pork, steak, shrimp, or tofu to turn this fried rice into a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze leftovers for up to 1 month.
- Reheat in a skillet with a small amount of butter or oil for the best texture.
- About 1 1/4 cups uncooked rice makes about 4 cups cooked rice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 cup
- Calories: 238
- Sugar: 2
- Sodium: 480
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 2
- Protein: 7
- Cholesterol: 75