I can't believe that I have made it to age 56 and never made fried rice before. It seems weird to me, given the thousands of meals that I have cooked, but it is what it is.
The only reason this got on the menu rotation is that I misordered our dinner on Saturday and somehow ended up with two large orders of plain rice. Needless to say we had a lot leftover.
Fried rice is a great way to use up leftover rice.
When planning the menu I took to google for some inspiration and found a recipe dubbed 'the Best Fried Rice'. Well the, who am I to argue with that claim to greatness?
This easy to make fried rice is loaded with veggies and only takes about 20 minutes to make. It tasted great - so much better and healthier than takeout.
It may have taken me 56 years to try cooking fried rice at home but I know it won't take that long to repeat the experience.
Enjoy!
Fried Rice
2 tablespoons butter divided (note, I used coconut oil)
3 eggs whisked
2 medium carrots small dice
1 small onion small dice
3 cloves garlic minced
1 cup frozen peas thawed
4 cups cooked and chilled rice (I used white rice but brown rice would work as well)
3 tablespoons low sodium soy sauce
2 tablespoons oyster sauce
1 teaspoon sesame oil
sliced green onions for garnish if desired
Heat 1 tablespoon of butter into a large skillet.
Add the eggs and scramble until fully cooked (NOTE - you can see from the pic above that my eggs were left in rather large pieces. For a more pleasing presentation you should be sure to break them up). Remove them from the pan and set aside.
Add the remaining tablespoon of butter into the pan.
Add carrots and onion to the pan and cook until tender, 3-4 minutes.
Stir in garlic and cook for an additional minute.
Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.
Add the eggs back to the pan and stir in soy sauce, oyster sauce and sesame oil. Cook for 1-2 minutes to heat through.
Serve immediately with green onions for garnish, if desired.
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