Homestyle Fried Rice Recipe

5 from 1 vote

Crisp vegetables and savory soy sauce coat tender grains in this quick meal. I love adding a final pat of butter for richness. It tastes better than takeout.

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Prep Time 10

Cook Time 15

Total Time 25

Servings:4 people

Course:Dinner

Cuisine:Chinese

Calories:350kcal

Cost:$5

Ingredients Equipment Method Nutrition Notes

Ingredients

4 cups cooked rice, cold and day-old Essential for texture
2 tablespoons vegetable oil For frying
1 small onion, diced Adds savory depth
2 carrots, peeled and diced Provides crunch
½ cup frozen peas Adds color
2 cloves garlic, minced Fresh is best
2 large eggs, whisked Protein addition
3 tablespoons soy sauce Adjust to taste
1 tablespoon butter Optional finishing touch

Equipment

1 Large skillet Or wok
1 Spatula For stirring
1 Knife For chopping vegetables
1 Cutting board For prep work
1 Small bowl For whisking eggs

Method

Heat the vegetable oil in a large skillet to prepare the base until the surface shimmers.
Sauté the onions and carrots to soften their texture until the onions turn translucent.
Stir in the frozen peas and minced garlic to build fragrance until the garlic smells aromatic.
Push the vegetables aside and scramble the eggs to create protein chunks until they set firmly.
Mix in the cold rice to break up clumps until the grains separate completely.
Drizzle soy sauce over the mixture to season the dish until the rice turns golden brown.
Stir a pat of butter into the hot rice to add a nutty flavor until it melts completely.

Nutrition

Serving: 300gCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 12gSaturated Fat: 2.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 600mgPotassium: 250mgFiber: 3gSugar: 3gVitamin A: 3000IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

Use cold day-old rice to prevent a mushy texture.
Add cooked chicken or shrimp for extra protein.
Dice vegetables small so they cook evenly.