Description
A quick and delicious fried rice recipe featuring buttery sautéed onions, peas and carrots, and scrambled eggs, all combined with savory soy sauce and cold cooked rice for a satisfying meal ready in just 30 minutes.
Ingredients
Scale
Rice and Vegetables
- 4 cups cold, cooked rice
- 1 onion, diced
- 12 oz frozen peas and carrots
Other Ingredients
- 3 tablespoons butter
- ½ cup soy sauce
- 3 eggs, beaten
Instructions
- Heat Butter: Heat the butter in a large skillet over medium heat until melted, providing a rich base for the savory flavors.
- Sauté Onion: Add the diced onion to the skillet and sauté until it becomes translucent, releasing its natural sweetness.
- Cook Vegetables: Stir in the frozen peas and carrots and cook until they are warmed through, blending the flavors.
- Add Rice and Soy Sauce: Incorporate the cold, cooked rice into the skillet and pour in the soy sauce. Mix thoroughly until the rice is evenly coated and heated.
- Scramble Eggs: Push the rice mixture to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until fully cooked.
- Combine and Finish: Stir the scrambled eggs into the rice mixture until well combined. Serve immediately.
- Optional Garnish: Garnish with chopped green onions or sesame seeds for added flavor and presentation if desired.
Notes
- Using cold, cooked rice prevents clumping and helps achieve a better fried rice texture.
- Feel free to add extra vegetables or proteins like cooked chicken or shrimp for customization.
- Adjust soy sauce quantity to taste, especially if using reduced-sodium varieties.
- For a vegetarian or vegan option, omit eggs or substitute with scrambled tofu.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
