Easy Fried Rice
391kcal
Ingredients
- 2 tbsp unsalted butter divided
- 2 large eggs whisked
- 12 ounce frozen peas and carrots
- 2 tsp minced garlic about 4 cloves
- 4 cups long grain rice cooked and chilled
- 3 medium green onions thinly sliced
- 1/3 cup soy sauce more or less to taste
- 1 tbsp oyster sauce or fish sauce
- 1 tsp toasted sesame oil
- salt and pepper to taste
Equipment
Instructions
- In a large skillet*, over medium-high heat, melt 1 tablespoon of butter. Add the whisked eggs and scramble until almost dry about 2 to 3 minutes. Add salt and pepper to taste. Transfer eggs to a plate.
- Melt the remaining butter in the skillet. Add the garlic and saute for 1 minute until fragrant. Add the bag of frozen peas and carrots to the skillet, along with a pinch of salt and pepper and saute until heated thru. Stir in the rice, green onions, soy sauce, oyster or fish sauce to the skillet and cook for 5 minutes.
- Add the eggs back to the skillet and stir to combine. Remove from heat and add sesame oil. Toss to combine.
- Serve rice immediately or refrigerate in a sealed container for up to 3 days.
Nutrition
Serving1cupCalories391kcalCarbohydrates70.02gProtein11.43gFat7.07gSaturated Fat3.28gCholesterol80.34mgSodium879.33mgPotassium272.75mgFiber3.23gSugar0.57gVitamin A5678.16IUVitamin C8.07mgCalcium57.26mgIron1.98mg
Notes
*Large Skillet - If you already own a large non-stick pan or wok, I recommend using it for this recipe. If not, you'll want to be vigilant with cooking and may need to add additional butter to keep the rice and eggs from sticking.