Fried Rice Recipe
This hibachi-inspired fried rice is simple, flavorful, and versatile. Made with white rice, soy sauce, butter, and vegetables, it’s perfect as a main dish or a side. This quick and easy recipe is ideal for dinner and tastes even better than takeout!
Servings: 6
Calories: 301kcal
Ingredients
- 4 cups cooked short-grain white rice long-grain or jasmine rice also works
- 1 egg whisked/scrambled
- 1/2 cup chopped carrots fresh or frozen
- 1/2 cup peas frozen recommended
- 1/2 cup white onion chopped
- 4 tablespoons unsalted butter softened
- 2 tablespoons low-sodium soy sauce
- 2 –3 tablespoons peanut canola, or vegetable oil
- 2 teaspoons sesame oil optional
Instructions
- Prepare the Rice: Cook the rice according to package instructions, then chill it in the refrigerator for at least 1 hour, or overnight, to ensure it’s cold and firm for frying.
- Soften the Butter: Leave the butter at room temperature to soften, or microwave it in short intervals until soft. Mash it with a fork and mix it with the soy sauce. It’s okay if it doesn’t combine fully.
- Cook the Egg: Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Add the whisked egg and scramble it, breaking it into small chunks. Remove the scrambled egg from the skillet and set it aside.
- Cook the Vegetables: Add another splash of oil to the skillet and sauté the carrots, peas, and onion for about 4 minutes, or until tender. Season with a pinch of salt and pepper. Remove the veggies and set them aside with the egg.
- Fry the Rice: Add another splash of oil to the skillet, then add the cold, cooked rice. Toss every 30 seconds to heat it through and lightly brown it, cooking for 4–5 minutes. Adjust the heat to avoid burning.
- Season the Rice: Drizzle the butter-soy sauce mixture over the rice and toss to coat evenly. Cook until the rice is uniformly colored, with no visible white grains.
- Combine Everything: Return the scrambled egg and vegetables to the skillet. Drizzle with sesame oil, if using, and stir until well combined. Adjust seasoning with additional soy sauce, if desired. Serve immediately.
Notes
Cold Rice: Always use cold, leftover rice for fried rice. Freshly cooked rice will be too sticky and clumpy.
Vegetables: Frozen peas and carrots save prep time, but fresh veggies can also be used.
Soy Sauce: Start with low-sodium soy sauce to control the saltiness. Add more to taste as needed.
Wok Tip: A wok is ideal for this recipe, but a large skillet works too. Use plenty of oil to prevent sticking.
Prepped Ingredients: Keep everything ready in small bowls for easier and faster cooking.
Vegetables: Frozen peas and carrots save prep time, but fresh veggies can also be used.
Soy Sauce: Start with low-sodium soy sauce to control the saltiness. Add more to taste as needed.
Wok Tip: A wok is ideal for this recipe, but a large skillet works too. Use plenty of oil to prevent sticking.
Prepped Ingredients: Keep everything ready in small bowls for easier and faster cooking.