Description
This Easy Fried Rice recipe is a quick, flavorful dish perfect for using leftover rice. Featuring a medley of peas and carrots, garlic, soy and oyster sauces, and fluffy scrambled eggs, it delivers classic fried rice goodness with minimal effort. Ready in just 20 minutes, it’s a versatile and satisfying meal that works well as a side or main.
Ingredients
Scale
Main Ingredients
- 3 tablespoons butter (divided)
- 1 cup frozen peas and carrots (no need to thaw)
- 4 cloves garlic (minced)
- 3 cups cold cooked white rice
- 1 tablespoon soy sauce (+ more for serving)
- 1 tablespoon oyster sauce
- 1/2 teaspoon toasted sesame oil
- 2 large eggs
- 1/3 cup chopped scallions
- Salt & pepper (to taste)
Instructions
- Whisk the eggs: In a medium bowl, whisk the eggs together thoroughly until well combined and slightly frothy to ensure fluffy scrambled eggs later.
- Cook the vegetables: Add 2 tablespoons of butter to a large skillet over medium-high heat. Once melted and hot, add frozen peas and carrots and cook for 2-3 minutes until any moisture has evaporated and vegetables are tender.
- Combine rice and sauces: Stir in the cold cooked rice, soy sauce, oyster sauce, toasted sesame oil, and minced garlic. Cook for about 2 minutes, stirring occasionally to evenly distribute flavors and warm the rice through.
- Scramble the eggs: Push the rice mixture to one side of the pan. Add the remaining 1 tablespoon of butter to the empty space, and once melted, pour in the whisked eggs. Stir the eggs gently until scrambled and fully cooked, about 1 minute.
- Mix and finish: Add chopped scallions to the pan and stir everything together so the rice and eggs are well combined. Remove the skillet from heat, season with salt and pepper to taste, and serve hot with extra soy sauce if desired.
Notes
- Use cold cooked rice for best texture to prevent sogginess; leftover rice works great.
- Frozen peas and carrots can be added directly without thawing to save time.
- Adjust soy sauce to your preferred saltiness level.
- For extra flavor, you could add cooked chicken, shrimp, or tofu as desired.
- A 12-inch cast iron skillet or any large sauté pan works well for even cooking.
