Quick and Easy Fried Rice

Fried Rice2

Who doesn’t love fried rice? Even my kids are a fan (after they pick out the veggies, lol) so I was interested in finding a quick and easy recipe that I could whip up at home. While Chinese take-out is delicious, it can be very calorie dense and laden with salt and sugar. I really love the idea of being able to control the ingredients myself and make a somewhat “lighter” version that is just as yummy as what I can get from a take-out place.

Enter this awesome recipe from the blog, Gimme Some Oven which is true to its name, “The Best Fried Rice“. It was really easy to make and it came out great! I made mine as the recipe specified leaving out the oyster sauce as I didn’t have any in the house. The resulting dish was still very good even without this ingredient. The most important step in this recipe is to use cold rice. Grab whatever leftover rice you have in the fridge or make the rice in the morning and chill until you’re ready to cook it up for dinner.

The nice thing about this recipe is that you can get creative if you so desire. Add in a variety of different veggies or toss in some chicken, pork or beef. It is so delicious no matter how you serve it. Enjoy!

Ingredients

  • 3 tbs unsalted butter, divided
  • 2 large eggs, whisked
  • 2 medium carrots, peeled and diced
  • 1 small white onion, diced
  • 1/2 cup frozen peas
  • 3 cloves garlic, minced
  • Kosher salt and ground black pepper, to taste
  • 4 cups cooked and chilled rice (preferably short grain)
  • 3 green onions, thinly sliced
  • 3-4 tbs low-sodium soy sauce, or more to taste
  • 1/2 tsp toasted sesame oil
  • 2 tsp oyster sauce (optional)

Instructions

Heat 1/2 tablespoon of butter in a large sauté pan over medium-high heat until melted. Add the egg and cook until scrambled. Remove egg and transfer to a separate plate.

Add an additional 1 tablespoon butter to the pan and heat until melted. Add the 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 stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Remove from heat and stir in the sesame oil until combined.

Serve immediately or refrigerate in a sealed container for up to 3 days.