Description
This is our family’s favorite Chinese-inspired fried rice. It’s easy and quick to make with leftover rice, eggs, and mixed veggies.
Ingredients
Units
Scale
- 2 tablespoons butter, divided
- 2 large eggs, whisked
- 1/2 tablespoon coconut oil (or vegetable oil)
- 1/4 cup finely diced yellow or white onion (about 1 small onion)
- 1 cup diced carrots (about 2 medium carrots)
- 1/2 cup frozen green peas
- 1 teaspoon finely minced or grated ginger
- 3 garlic cloves, finely minced
- 3 cups cooked and chilled jasmine rice (day old rice works best)
- 3 green onions, sliced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce (or more soy sauce)
- 1/2 teaspoon sesame oil (optional)
Instructions
- Scramble the eggs. Melt 1 tablespoon of the butter over medium-low heat in a large skillet or a flat-bottomed wok. Once the butter has melted and bubbles have started to form, add the whisked eggs to the pan.
- Use a rubber spatula to gently stir the eggs, pushing them from one end of the skillet or wok to the other.
- Continue doing this until soft curds form, then gently fold the egg onto itself a few times until the eggs come together and are FULLY cooked. (You don’t want to do a soft scramble). Transfer the eggs to a plate and set aside.
- Sautee the veggies. Add the coconut oil (or vegetable oil if using) to the skillet or wok. Turn up the heat to medium high and add the onion, carrots, and green peas.
- Cook the veggies for 5 minutes, or until they are tender. Add the garlic and ginger and let cook for 1 minute until fragrant.
- Stir fry the rice. Add the remaining 1 tablespoon of butter to the skillet or wok. When the butter has melted, add the chilled rice and stir fry constantly, breaking up any clumps of rice with a spatula. Alternatively, you can break up the clumps of rice with your hands before adding it to the hot wok.
- Turn the heat down low and add the green onions, soy sauce, oyster sauce, and scrambled eggs. Increase the heat back up to medium-high and stir fry everything for 2 or 3 minutes, until the rice is warmed through and evenly mixed.
- Add the sesame oil (if using) and stir fry until everything is combined. Taste and add more seasoning if needed. Remove from the heat and serve.
Notes
- How to cook jasmine rice: Place 1 cup of washed and rinsed jasmine rice in a medium saucepan. Add 1¼ cups of water. Bring to a rapid simmer (without the lid on) over medium-high heat. Turn the heat down to low and cover the pot with a lid. Cook for 12 minutes, or until all the water is absorbed by the rice. Remove from the heat and let stand for 10 minutes with the lid on. Fluff the rice with a fork and let cool before transferring to the fridge in an airtight container.
- Veggies: I use onion, carrots, and green peas. You can save time by using frozen veggies. Sometimes I like to do a mix of frozen carrots, peas, and corn.
- Butter and coconut oil: Chinese fried rice is usually cooked at a high heat in oil. Japanese fried rice (known as Yakimeshi or Hibachi-style), is usually cooked in a combination of both butter and oil. The butter adds richness and good flavor, while the oil prevents the butter from burning when cooked at a high temperature.
- Oyster sauce: This is a key ingredient to get that restaurant flavor. It adds a savory and slightly sweet note to the fried rice. If you don’t have or don’t like oyster sauce, you can use more soy sauce.
- Sesame oil: Add this at the very end of cooking, just before serving, as a finishing oil. This helps to deepen the flavor of the fried rice.
- Leftovers? Let cool and store in an airtight container in the fridge for up to 2 days.
- Nutritional information is a rough estimate based on 4 servings.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 239g
- Calories: 300
- Sugar: 3.4g
- Sodium: 475mg
- Fat: 11.8g
- Saturated Fat: 6.3g
- Unsaturated Fat: 3.3g
- Trans Fat: 0.2g
- Carbohydrates: 41.7g
- Fiber: 4.6g
- Protein: 7.3g
- Cholesterol: 107mg