Better-Than-Takeout Fried Rice

Instructions:

Step 1

Heat a large nonstick pan or wok over medium heat.

Step 2

Melt 1 tablespoon of butter in the pan.

Step 3

Pour in the whisked eggs and cook for 30-40 seconds until set.

Step 4

Scramble gently, then remove from the pan and set aside.

Step 5

Sauté Vegetables: In the same pan, melt the remaining butter.

Step 6

Add the diced carrot and onion, cooking until softened.

Step 7

Stir in the minced garlic and cook until fragrant, avoiding browning.

Step 8

Increase the heat slightly. Add the rice and peas to the pan, cooking for 3-4 minutes until the rice starts to brown and sizzle.

Step 9

Return the cooked eggs to the pan.

Step 10

Add green onions, soy sauce, sesame oil, and oyster sauce.

Step 11

Stir well and cook for a few more minutes until everything is heated through.

Step 12

Season and Serve: Season with salt and pepper to taste. Serve hot and enjoy!

Pro Tips:

Use Cold Rice: For the best texture, use rice that has been cooked and chilled. Freshly cooked rice can be too sticky and mushy when stir-fried.

High Heat: Cook on high heat to achieve that signature crispy texture and prevent the rice from becoming too soft.

Prep Ingredients First: Have all your ingredients chopped and ready before you start cooking. This will make the stir-frying process quick and efficient.

Season Gradually: Start with the suggested amount of soy sauce and oyster sauce, then taste and adjust as needed. It’s easier to add more seasoning than to fix over-seasoned rice.

Don’t Overcrowd the Pan: If you’re making a large batch, cook in batches to ensure even cooking and prevent the rice from steaming rather than frying.

Nutritional Information (per serving, assuming 4 servings):

Calories: 350
Protein: 10g
Fat: 15g
Saturated Fat: 6g
Carbohydrates: 45g
Fiber: 3g
Sugars: 6g
Sodium: 700mg