Fried Rice Recipe
This simple hibachi-inspired fried rice is packed with flavor and easy to make. Made with white rice, butter, soy sauce, and veggies, it's a delicious and versatile dish perfect for dinner or as a side.
Servings: 6
Calories: 301kcal
Ingredients
- 4 cups cooked short-grain white rice long-grain or jasmine rice also works
- 1 egg whisked/scrambled
- 1/2 cup chopped carrots fresh or frozen
- 1/2 cup peas frozen recommended
- 1/2 cup white onion chopped
- 4 tablespoons unsalted butter softened
- 2 tablespoons low-sodium soy sauce
- 2 –3 tablespoons peanut canola, or vegetable oil
- 2 teaspoons sesame oil optional
Instructions
- Prepare the rice: Cook the rice according to the package instructions. Chill it in the refrigerator for at least 1 hour (preferably overnight) so it's cold and firm for frying.
- Soften the butter: Leave the butter on the counter to soften. If in a hurry, microwave it in short intervals until soft. Mash the butter with a fork, then mix in the soy sauce. It’s fine if it doesn’t combine completely.
- Cook the egg: Heat a splash of oil in a large skillet or wok over medium heat. Add the whisked egg and scramble it. Use the tip of a spatula to break it into small chunks. Remove the egg from the skillet and set aside on a plate.
- Cook the veggies: Add another splash of oil to the skillet. Add the carrots, peas, and onion. Sauté for about 4 minutes, or until the veggies are tender and warmed through. Season with a pinch of salt and pepper. Remove the veggies from the skillet and place them on the same plate as the egg.
- Fry the rice: Add another splash of oil to the skillet, then add the cold, cooked rice. Toss every 30 seconds to warm it through and lightly brown it, cooking for 4-5 minutes. Adjust the heat to prevent burning.
- Season the rice: Drizzle the butter-soy sauce mixture over the rice, tossing to coat evenly. Cook until there are no more visible white grains of rice.
- Combine everything: Return the veggies and scrambled egg to the skillet. Drizzle with sesame oil, if using, and stir until everything is well combined. Taste and adjust seasoning with more soy sauce if desired. Serve immediately.
Notes
Cold rice: Always use cold rice for fried rice. Freshly cooked rice is too moist and will clump together.
Veggies: Frozen peas and carrots are a convenient option and minimize prep time. You can also use fresh vegetables if preferred.
Soy sauce: Start with low-sodium soy sauce to avoid an overly salty dish. Add more to taste as needed.
Wok recommendation: A wok is ideal for this recipe, as it holds a large volume and distributes heat evenly. If using a skillet, choose the largest one you have and use plenty of oil to prevent sticking.
Keep ingredients moving: Continuously stir the rice and veggies in the skillet to prevent burning or sticking. Have all your ingredients prepped in small bowls for an easier cooking process.
Veggies: Frozen peas and carrots are a convenient option and minimize prep time. You can also use fresh vegetables if preferred.
Soy sauce: Start with low-sodium soy sauce to avoid an overly salty dish. Add more to taste as needed.
Wok recommendation: A wok is ideal for this recipe, as it holds a large volume and distributes heat evenly. If using a skillet, choose the largest one you have and use plenty of oil to prevent sticking.
Keep ingredients moving: Continuously stir the rice and veggies in the skillet to prevent burning or sticking. Have all your ingredients prepped in small bowls for an easier cooking process.