Fried Rice

This simple Fried Rice uses basic pantry items and a quick method to deliver a reliable and flavorful dish that works well for weeknight dinners or meal prep.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Main Course, Side Dish

Cuisine: Asian

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

4 cups Cooked cold rice Day-old rice gives the best texture and keeps grains separate.
2 large Eggs Adds richness and protein when scrambled and folded in.
3 tablespoons Butter Provides a rich, savory finish and helps carry flavor.
3 tablespoons Soy sauce Adds salt and umami to the rice.
2 tablespoons Oil A neutral oil for high-heat stir-frying and quick browning.
1 cup Carrots, diced or shredded Adds color and mild sweetness.
1 cup Peas Adds quick-cooking green color and texture.
1 small Onion, diced Softens and adds savory depth.
4 tablespoons Scallions, thinly sliced Used for fresh, sharp garnish.
to taste Salt and Pepper To adjust final seasoning.

Method

Preparation

Chill the rice by spreading cooked rice to cool before chilling until cold.
In a small bowl, mix softened butter and soy sauce until smooth.
Heat a skillet, scramble the eggs until fully set, then transfer to a plate, keeping it in bite-sized pieces.

Cooking

Sauté carrots, peas, and onion in the same skillet until tender, about three to five minutes over medium heat.
Add oil and cold rice to high heat. Stir and press occasionally until warmed and slightly crispy at the edges.
Pour the butter-soy mixture over rice, toss to coat, then fold in vegetables and scrambled eggs. Taste and adjust seasoning before serving.

Notes

Use cold rice for the best results and cook in batches to avoid overcrowding. Adjust seasoning at the end to taste.