Better-Than-Takeout Fried Rice
There’s something undeniably comforting about a hearty bowl of fried rice. It’s a dish that’s loved by many for its delightful combination of flavors and textures. But what if I told you that you could make a version that surpasses your favorite takeout in both taste and freshness? Yes, it’s entirely possible with this homemade fried rice recipe.
Imagine this: tender grains of rice, perfectly stir-fried with a colorful medley of vegetables and seasoned just right. Picture the satisfying crunch of carrots, the pop of sweet peas, and the savory richness of scrambled eggs, all infused with a delicate hint of sesame oil and a splash of soy sauce. This is not just any fried rice; this is a dish that captures the essence of classic takeout but elevates it with the freshness and quality of home cooking.
In just 20 minutes, you can whip up a meal that’s not only quick but also incredibly delicious. It’s a perfect solution for busy weeknights or casual gatherings where you want something satisfying and easy to prepare. The beauty of this recipe lies in its simplicity and versatility. You can customize it to suit your preferences by adding extra veggies, proteins, or even a bit more spice if you like.
Ingredients:
3 eggs, whisked.
1 large carrot, peeled and diced.
2 teaspoons sesame oil.
1 small white onion, diced.
3 cloves garlic, minced.
1 cup frozen peas.
3 tablespoons butter, divided.
4 green onions, chopped.
1/4 cup soy sauce (adjust to taste).
3 teaspoons oyster sauce.
4-5 cups cooked and chilled rice.
Salt and pepper to taste.
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