Favorite Fried Rice!
Ali Martin published this recipe on gimmesomeoven.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Jasen Baird on SeeMeCook
A classic, easy fried rice recipe that takes only 15 minutes. It features perfectly chilled rice, crisp-tender vegetables, and a savory blend of soy and oyster sauces for a restaurant-quality finish.
- Time
- 15 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Gluten, sesame, dairy, eggs, soy, and shellfish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 40 g
- 100 g
- 120 g
- 70 g
- 65 g
- 9 g
- 745 g
- 45 g
- 50 g
- 12 g
- 2 g
Weights are estimates. Together, the ingredients weigh about 1.26 kg before cooking, which is about 315 g per serving.
Steps
Heat 1/2 tablespoon of butter in a large sauté pan over medium-high heat until melted.
Add the whisked eggs and cook until scrambled, stirring occasionally. Remove the eggs from the pan and transfer to a separate plate.
Add an additional 1 tablespoon of butter to the pan and heat until melted.
Add the diced carrots, onion, frozen peas, and minced garlic. Season with a generous pinch of salt and pepper.
Sauté the vegetables for about 5 minutes or until the onion and carrots are soft.
Increase the heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted.
Immediately add the chilled rice, sliced green onions, soy sauce, and oyster sauce (if using), and stir until combined.
Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. Let the rice rest for a bit between stirs so that it can crisp up on the bottom.
Add the scrambled eggs back into the pan and stir to combine.
Remove the pan from the heat and stir in the toasted sesame oil until combined. Taste and season with extra soy sauce if needed.
Serve immediately, or refrigerate in a sealed container for up to 3 days.
Notes
Using cold, leftover rice is critical to prevent the dish from becoming soggy. If you must use fresh rice, spread it on a baking sheet and chill it in the freezer for 10-15 minutes first. Toasted sesame oil is a finishing oil and should only be added after the pan is removed from heat to preserve its flavor.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 406
- Protein
- 11 g
- Carbs
- 63 g
- Fat
- 12 g
- Fiber
- 4 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
