Fried Rice with Egg
A simple egg fried rice made with leftover rice, garlic, vegetables, and eggs. This one-pan recipe cooks fast and gives you fluffy, separated grains with that familiar takeout-style flavor.
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Ingredients
- 4 tablespoons butter unsalted
- 2 cloves garlic minced
- 1 small onion diced
- 1 cup carrots cubed
- ½ cup peas frozen
- 4 cups cooked rice chilled, cold, crumbled
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- salt and pepper to taste
- 1 egg scrambled
- ½ teaspoon sesame oil optional
- 1 stem scallions for garnish
Instructions
- Heat butter in a wide non-stick pan or wok over medium heat. Add garlic and onion and cook until fragrant and soft. Stir in the carrots and peas and cook until just tender.
- Add the cold, crumbled rice. Drizzle in the soy sauce and oyster sauce, then season with salt and pepper. Increase the heat to medium-high and stir constantly until the rice is evenly coated and starts to look dry and separated.
- Push the rice to one side of the pan to create an open space. Crack the egg into the empty area and scramble it in the pan until just set. Mix the egg into the rice and continue frying for 3 to 5 minutes, stirring often so nothing sticks.
- Stir in the sesame oil and scallions. Taste and adjust seasoning if needed. Serve hot.