Fried Rice Recipe
This simple hibachi-inspired fried rice is packed with flavor and easy to make. Made with white rice, butter, soy sauce, and veggies, it's a delicious and versatile dish that works great as a main course or a side.
Servings: 4
Calories: 350kcal
Ingredients
For the Fried Rice:
- 4 cups cooked short-grain white rice long-grain or jasmine rice also works
- 1 egg whisked and scrambled
- ½ cup chopped carrots fresh or frozen
- ½ cup peas frozen recommended
- ½ cup white onion chopped
- 2 –3 tablespoons peanut canola, or vegetable oil
- 2 teaspoons sesame oil optional
For the Butter-Soy Sauce Mixture:
- 4 tablespoons unsalted butter softened
- 2 tablespoons low-sodium soy sauce
Instructions
Prepare the Rice
- Cook the rice according to package instructions.
- Chill in the refrigerator for at least 1 hour (preferably overnight) so it's cold and firm for frying.
Soften the Butter
- Let the butter sit at room temperature until softened. If short on time, microwave it in short intervals until soft.
- Mash the butter with a fork and mix in the soy sauce (it’s fine if it doesn’t combine completely).
Cook the Egg
- Heat a splash 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 egg from the skillet and set aside.
Cook the Veggies
- Add another splash of oil to the skillet.
- Sauté the carrots, peas, and onion for about 4 minutes, until tender and warmed through.
- Season with a pinch of salt and pepper, then transfer to the plate 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 warm it through and lightly brown it, cooking for 4–5 minutes. Adjust the heat as needed to prevent burning.
Season the Rice
- Drizzle the butter-soy sauce mixture over the rice and toss to coat evenly.
- Cook until no visible white grains of rice remain.
Combine Everything
- Return the veggies and scrambled egg to the skillet.
- Drizzle with sesame oil, if using, and stir until well combined.
- Taste and adjust seasoning with more soy sauce if needed.
- Serve immediately.
Notes
Cold Rice: Always use cold rice for fried rice. Freshly cooked rice is too moist and will clump together.
Veggies: Frozen peas and carrots are convenient and minimize prep time, but fresh vegetables can be used if preferred.
Soy Sauce: Start with low-sodium soy sauce to avoid an overly salty dish, then adjust to taste.
Wok Recommendation: A wok is ideal for this recipe, as it holds a large volume and distributes heat evenly. If using a skillet, choose the largest one available and use plenty of oil to prevent sticking.
Keep Ingredients Moving: Continuously stir the rice and veggies in the skillet to prevent burning or sticking. Have all ingredients prepped in small bowls for an easier cooking process.