Fried Rice

By lorik

Ingredients

• Variation by Jet Tila:
• 3 tablespoons 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
• 3 tbsp cooking oil
• 4-6 garlic cloves, coarsely chopped
• 2 0/1 eggs, lightly beaten
• 4 cups day old rice, long grain or jasmine
• 1/2 tsp salt
• 1-2 tbsp thin soy sauce
• 1 tbsp oyster sauce
• 1/2 tbsp sugar
• 2 tsp white pepper
• 2-3 green onions, chopped
• CHICKEN & MARINADE:
• 3-4 oz. chicken, sliced for stir fry
• 1 tsp cornstarch
• 1 tsp baking soda
• 1 tsp vegetable oil
• pinch of salt

Details

Servings 4
Adapted from gimmiesomeoven.com

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. Sauté 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. Remove from heat, and stir in the sesame oil until combined.

Serve immediately, or refrigerate in a sealed container for up to 3 days.

Variation:
Combine chicken marinade in a small bowl and reserve.

In a large skillet, heat oil until a wisp of white smoke appears. Add the eggs and lightly scramble until just set.

Stir in the chicken and garlic cook for about 2 minutes, until chicken is almost cooked through.

Fold in rice pressing down in small circles to separate rice grains. Add salt, thin soy sauce, Oyster sauce, and sugar. Continue to fold for about a minute or two. Don't be afraid to scrape rice stuck to the bottom of the pan. Cook until rice absorbs the sauces and is slightly crisp on the edges.

Fold in green onions and white pepper, cook for an additional minute. Serve immediately.