Fried Rice
Easy fried rice made with day-old rice, fluffy eggs, and bold flavors for a quick, restaurant-style meal at home.
Equipment
- Rice Cooker
- Flat Top or Griddle
Ingredients
- 8 Cups White Rice day old is best
- 2 Eggs
- 3 tablespoon Butter
- ½ Onion yellow or white
- 4 Cloves Garlic
- 1 Cup Peas and Carrots frozen mixed
- Avocado Oil
- Salt & Pepper to taste
Finish Ingredients
- Sesame Seeds
- 1½ teaspoon Sesame Oil
- 4 tablespoon Smoked Soy Sauce
- 3 Scallions green only for topping
Instructions
- Prep the veggies by dicing the onions and scallions and mincing the garlic.
- Heat the flat top to medium heat and add a drizzle of avocado oil, and cook onions on one side until soft and slightly golden.
- Break up the day old rice using your hands. Add a little more avocado oil to the griddle and spread out the day-old rice into a thin layer and let it cook undisturbed until it forms a light crust. Then flip and crisp the other side.
- Combine onions, garlic and rice together.
- Cook peas and carrots to the side with a small splash of oil. Cook until warmed through and mix into the rice.
- Scramble the eggs separately on a clean spot of the flat top. Chop and scramble into bite-sized pieces, then mix into the rice.
- Quick sauté the garlic with a touch of oil for about 60 seconds (just until fragrant, careful not to let it burn). Mix it into the rice.
- Season and finish by adding butter and tossing until melted. Drizzle in smoked soy sauce and sesame oil. Toss until evenly coated.
- Top and serve by finishing with sesame seeds and scallion greens. Serve hot for results.
Video
Notes
- Use day-old rice or leftover rice whenever possible - Cold rice dries out slightly, which prevents mushy rice and helps to create the individual grains.
- Don't touch the rice too soon - Let it sit until a crust forms, helping to create the fried rice crunch.
- Give yourself plenty of room - A flat-top or large wok gives you room to stir-fry properly
- Types of Rice to use - Jasmine rice (what I used for this recipe), long-grain rice, or even brown rice all work
- Season in layers - A pinch of salt early, soy sauce at the end. You want flavor in every bite, not just on the surface.
Nutrition
Calories: 605kcalCarbohydrates: 122gProtein: 13gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 42mgSodium: 461mgPotassium: 249mgFiber: 3gSugar: 1gVitamin A: 1518IUVitamin C: 3mgCalcium: 59mgIron: 2mg
Tried this recipe?Rate it and let me know how it was!
