The BEST Fried Rice!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- salt and pepper
- 3 cloves garlic minced
- 1/2 cup frozen peas
- 1 small white onion diced
- 3 green onions thinly sliced
- 3 tablespoons butter divided
- 2 medium carrots peeled and diced
- 2 eggs whisked
- 4 cups cooked and chilled rice (i prefer short-grain whi
- 3-4 tablespoonsâ soy sauce or more to taste
- 2 teaspoonsâ oyster sauce (optional)
- 1/2 teaspoons toasted sesame oil
- Carbohydrate 11.8435093750027 g
- Cholesterol 25.3273437598108 mg
- Fat 10.4924359412012 g
- Fiber 2.276499979496 g
- Protein 3.91269531253879 g
- Saturated Fat 5.99790375234399 g
- Serving Size 1 1 -6 serving (153g)
- Sodium 186.29514325545 mg
- Sugar 9.56700939550674 g
- Trans Fat 0.741277187759096 g
- Calories 152 calories
Heat 1/2 tablespoon of butter in a large sauté pan over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined.Serve immediately, or refrigerate in a sealed container for up to 3 days.
