Fried Rice

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Learn how to make fried rice with this classic fried rice recipe. It tastes even better than the restaurant version!

1) Use cold rice: The key to great fried rice is using cold (or even leftover) cooked rice. There’s something about the cold rice hitting a hot pan that makes all the difference. So even if you make a batch of rice just for this recipe, spread it out on a baking sheet or some large surface and pop it in the fridge (or freezer) for about 10-15 minutes beforehand so that it is not warm. You don’t want it to be frozen, you want chilled. (I also prefer short-grain rice, but that’s a preference — I like mine a little chewy!)

2) Use butter: Yes, butter. I have made many a batch of fried rice using various oils, and I’m now convinced there’s a reason why Japanese steak houses use that big ol’ slab of butter when they’re making fried rice. It just tastes better, and makes everything brown up perfectly. (Although don’t be scared — we only use 3 tablespoons for a very large batch of rice!)

3) Use veggies: This is one of my big pet peeves with lame take-out fried rice — not enough veggies! In addition to adding some nice spots of color, veggies go a long way in adding some flavor and freshness to fried rice. Our local chinese restaurant always added both white and green onions, too, which I included in this recipe.

4) Use sesame oil and oyster sauce: Ok, if you’re really squeamish about seafood, you can leave out the oyster sauce and your fried rice will still be great. But this ingredient makes such a difference in good fried rice, and a little goes a long way. Sesame oil, on the other hand, is 100% non-negotiable. It is my favorite smelling ingredient in my kitchen, and tastes even better. There as well, a little goes a long way. (And it is meant as a finishing oil, not a cooking oil, so remove the pan from the heat once you’ve added it.)

5) Take time to actually FRY the rice: A.k.a. — take time to let it actually cook for awhile and brown a bit in the pan. So many fried rice recipes have you just stir in the rice and (voila!) you’re done. But I’ve found that actually sauteing the rice for a little while with the veggies helps to get that classic “fried” flavor and pulls all of the ingredients together.

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Ingredients

  • 3 Tbsp. butter, divided
  • 2 eggs, whisked
  • 2 medium carrots, peeled and diced
  • 1 small white onion, diced
  • 1/2 cup frozen peas
  • 3 cloves garlic, minced
  • salt and pepper
  • 4 cups cooked and chilled rice (I prefer short-grain white rice)
  • 3 green onions, thinly sliced
  • 3-4 tablespoons soy sauce, or more to taste
  • 2 teaspoons oyster sauce (optional)
  • 1/2 teaspoons toasted sesame oil

Preparation

Step 1

Heat 1/2 tablespoon of butter in a large saute 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. Saute 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. Add the sesame oil, stir to combine, and remove from heat.

Serve warm. Or refrigerate in a sealed container for up to 3 days.

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