Description
This delicious homemade fried rice recipe is ready in just 20 minutes, making it a perfect quick and satisfying meal. Featuring savory scrambled eggs, fresh vegetables, and a flavorful blend of soy and oyster sauces, this dish is easy to customize and ideal for using leftover rice. Whether you’re a beginner or an experienced cook, enjoy the delightful balance of textures and rich umami flavors in this classic fried rice.
Ingredients
Scale
Main Ingredients
- 1 tablespoon Butter (Add rich flavor; substitute with vegetable oil for a dairy-free option.)
- 2 large Eggs (Boosts protein content; swap with tofu for a vegan version.)
- 4 cups Rice (Day-old chilled rice is ideal to avoid mushiness.)
- 1 cup Carrot (Brings sweetness and crunch; bell peppers are a great alternative.)
- 1 medium Onion (Adds aromatic depth; consider shallots for a milder flavor.)
- 2 cloves Garlic (Infuses rich, fragrant flavor; fresh is best.)
- 1 cup Frozen Peas (Contributes sweetness and color; fresh peas can be used seasonally.)
- 2 tablespoons Green Onions (Offers fresh, mild onion taste; chives can be substituted.)
- 3 tablespoons Soy Sauce (Provides umami and seasoning; tamari is a good gluten-free substitute.)
- 1 tablespoon Sesame Oil (Infuses a nutty flavor; olive oil is a suitable swap.)
- 1 tablespoon Oyster Sauce (Adds depth and sweetness; use a mushroom-based sauce for vegan.)
Instructions
- Preheat the Skillet: Preheat a large skillet or wok over medium-high heat to ensure it’s hot enough for frying the ingredients evenly.
- Cook the Eggs: Melt 1 tablespoon of butter in the skillet, then add the beaten eggs. Scramble them gently for about 30-40 seconds until they are just set. Remove the eggs from the pan and set them aside for later use.
- Sauté Vegetables: Add the remaining butter to the skillet, then sauté the diced carrots and onions for 3-4 minutes until they become tender and aromatic.
- Add Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant, which enhances the overall flavor of the dish.
- Incorporate Rice and Peas: Add the chilled, day-old rice and frozen peas to the skillet. Fry them together for about 4-5 minutes, allowing the rice to heat through and the peas to thaw and blend with the other ingredients.
- Combine Eggs and Seasonings: Return the scrambled eggs back to the skillet. Add green onions, soy sauce, sesame oil, and oyster sauce, then mix everything thoroughly to coat the rice and vegetables evenly with the savory sauces.
- Finish and Serve: Serve the fried rice immediately while hot. Optionally, season with additional salt and pepper according to your taste preferences.
Notes
- For best texture, use day-old rice that has been chilled to prevent mushiness.
- Substitute oyster sauce with a mushroom-based sauce to make the recipe vegan-friendly.
- Adjust soy sauce quantity based on your salt preference and dietary requirements.
- To make this dish dairy-free, replace butter with vegetable oil.
- Fresh vegetables can be swapped seasonally; bell peppers or shallots work well.
- Leftover cooked chicken, shrimp, or tofu can be added for extra protein.
