You can substitute any vegetables you have on hand. Best of all you only need 20 minutes to throw together this easy fried rice recipe! Start by heating 1 tablespoon of butter into a large skillet. Add the eggs and scramble until fully cooked. 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, minutes. Stir in garlic and cook for an additional minute. 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 minutes to heat through. Serve immediately with green onions for garnish, if desired. Here is a great recipe for diy oyster sauce! I prefer to use unsalted butter versus any other type of cooking oil.
I love the flavor and richness that the butter adds to the dish. It also helps the rice and veggies brown up perfectly! What brand would you recommend for the different sauces your recipes call for? I live in the middle of Nebraska, not much too choose from. Also, what is the best way to store Ginger so it stays fresh?
Please email me your response, if you are able. Leslie Noall. I have learned that I must double or even triple this recipe because everyone who tries it It is better than any restaurant I've ever been to! The only change I have made is to boil the rice in Chicken or Beef broth, it really brings out the flavor! I only use frozen mixed veggies too. Last night I even added a can of Tiny Shrimp.
Absolutely Delicious! This is an amazing recipes! Thanx Jostrander! Toasty Mama. I was in a hurry the first time I made this, so I didn't check the reviews like I usually do before I try something new. I have to admit when following the instructions as written, I really wasn't impressed. Frying the rice after cooking it made it very glutanous and the soy to taste left me feeling like I was guessing.
Today I went back read the reviews and tried again and this time I loved it. Rinsed the rice in a colander under cold running water for two minutes to wash off some of the gluten. Stir constantly until golden. In a separate pan, fry the eggs, heat the peas and carrots and any other add ins.
Set aside. Add the egg mixture to the rice when the rice is done. For us, frying the rice before adding the liquids really does make all the difference.
Usually I use leftover rice, shred the carrots and leave the peas frozen as they thaw rather quickly. When cooked through, I roll the circle o' egg up and cut chiffonade-style, adding the shreds to the pan after seasoning the rice and veggies with soy sauce. Any way it's made, it's all good Your daily values may be higher or lower depending on your calorie needs.
Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. All Reviews. Back to Recipe Review this recipe. Add Photo. What did you think about this recipe? I love this rice. Can I double it with no problems. It makes it quick and easy to pull together, especially using the frozen veggies.
Great minds, Nicole! I always have spare rice in the freezer for a last minute meal or prop for shooting pictures! I love this sauce. Skip to primary navigation Skip to footer navigation Skip to main content Skip to primary sidebar.
Home Collections Asian Takeout. Add green onion and toss it all together, then serve immediately! All are tasty! Why does the rice have to be cold or day old? Do I have to use a wok? Author: Nagi.
Prep: 5 mins. Cook: 10 mins. Total: 15 mins. Asian, Chinese. Servings 2 — 3 people. Recipe video above. Fried rice is a side that goes with all Chinese and Asian foods! This one truly stacks up to your favourite Chinese restaurant. See notes for scaling recipe up and using skillet instead of wok, and for GF option.
Add onion, garlic and bacon. Add vegetables still frozen is fine. Cook for 2 minutes so they defrost and water evaporates.
Add rice and Sauce ingredients. Add shallots then stir the egg into the rice. Remove from heat and serve immediately! Recipe Notes: 1.
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