Chinese Fried Rice
The sky’s the limit when it comes to homemade fried rice variations, so feel free to get creative and use up other leftover ingredients you may happen to have on hand.
Course: Brunch, Dinner, LunchCuisine: ChineseDifficulty: Medium
Servings
4
servingsPrep time
10
minutesCooking time
10
minutesCalories
843
kcalTotal time
30
minutesIngredients
3 tbsp 3 Butter – Unsalted
2 lg 2 Eggs
2 med 2 Carrots – Chopped Fine
1 sm 1 Yellow Onion – Chopped Fine
.5 cup .5 Peas – Frozen
1 tbsp 1 Garlic – 3 Cloves Minced Fine
.5 tsp .5 Sea Salt
.5 tsp .5 Black Pepper – Ground
4 cups 4 Rice – Cooked the day before
3 stocks 3 Green Oinion
3 tbsp 3 Soy Sauce – Low Sodium
2 tsp 2 Oyster Sauce
.5 tsp .5 Sesame oil – Toasted
Directions
- Heat 1/2 tablespoon of butter in a large sauté pan* over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
- Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous 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 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom.) Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined. Taste and season with extra soy sauce, if needed.
- Serve immediately, or refrigerate in a sealed container for up to 3 days.
Equipment
Wok