The Best Fried Rice Recipe – Step by Step Guide: Find out how to make the best fried rice at home! This fried rice recipe tastes even better than the fried rice at your favorite place.
The Best Fried Rice Recipe – Step by Step Guide
It’s full of vegetables, scrambled eggs, white rice from last night, and my special ingredient: butter.
Ingredients
- 2 tablespoons butter, divided
- 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 either use white or brown rice)
- 3 tablespoons low sodium soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- sliced green onions for garnish, if desired
Instructions
Put one tablespoon of butter into a big skillet and heat it up. Scramble the eggs until they are fully cooked. Take them out of the pan and set them away.
Put the last tablespoon of butter into the pan. Put carrots and onion in the pan and cook for three to four minutes, until they are soft. Add the garlic and stir it in. Cook for one more minute.
Put in the peas and cold rice, and cook for three to four minutes. A little browning should happen to the rice.
Put the eggs back in the pan and mix in the soy sauce, oyster sauce, and sesame oil. Give it a minute or two to heat up. Serve right away, and if you want, top with green onions.
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Tips For Making The Best Fried Rice
Pick the right kind of rice. Jasmine rice, which has long grains, is best.
It works best to use COLD rice that is a day old. In hot oil, cold rice will get crispy. When rice is warm, it doesn’t toast and can even get mushy. In a pinch, make the rice first and spread it out in a single layer on a baking sheet. Put it in the fridge or freezer to quickly cool it down, then use it the way it says to.
Rinse the rice before you use it. This gets rid of the extra starch and keeps the rice from sticking together.
Add some heat: If you like things hotter, add some Sriracha or chili garlic sauce. I start with about a teaspoon and work my way up.
Remove the rice clumps. Old rice likes to stick together. To make sure the rice browns and crisps evenly, use your hands to break up any clumps before you stir fry it.
Storage And Reheating Instructions
Put fried rice in the fridge for up to 4 days in a container that won’t let air in. To freeze, put extra food in a big ziplock bag and freeze it for up to three months.
To freeze, put things in the plastic bag, fill it up, lay it flat, and let the air out. It’s easy to stack in the freezer this way, and it defrosts really quickly!
Reheat from the fridge: Use the microwave, a pan, or an air fryer to reheat leftovers. If it starts to stick to the pan, you might need to add a little more soy sauce or butter.
To reheat cold food, let the rice defrost in the fridge overnight. Use the oven, a skillet, or an air fryer to warm up rice again.
Nutrition
- Calories:Â 379kcal
- Carbohydrates:Â 58g
- Protein:Â 12g
- Fat:Â 11g
- Saturated Fat:Â 5g
- Cholesterol:Â 138mg
- Sodium:Â 767mg
- Potassium:Â 302mg
- Fiber:Â 3g
- Sugar:Â 5g
- Vitamin A:Â 5726iu
- Vitamin C:Â 19mg
- Calcium:Â 51m
- Giron:Â 2mg
