Description
A quick, versatile dish of chilled rice stir-fried with vegetables, eggs, and savory seasonings—a delicious way to repurpose leftovers!
Ingredients
Scale
- 3 tablespoons butter, divided
- 2 large eggs, whisked
- 2 medium carrots, peeled and diced
- 1 small white onion, diced
- 1/2 cup frozen peas
- 3 cloves garlic, minced
- Salt and black pepper, to taste
- 4 cups cooked and chilled rice (preferably short-grain white rice)
- 3 green onions, thinly sliced
- 3–4 tablespoons soy sauce, or more to taste
- 2 teaspoons oyster sauce (optional)
- 1/2 teaspoon toasted sesame oil
Instructions
- Heat 1/2 tablespoon butter in a large skillet over medium-high heat. Add whisked eggs and scramble until cooked, stirring occasionally. Remove and set aside.
- Melt 1 tablespoon butter in the skillet. Add diced carrots, onion, peas, and minced garlic. Season with salt and black pepper. Sauté for about 5 minutes, or until onions and carrots soften.
- Turn heat to high and melt remaining 1 1/2 tablespoons butter. Add chilled rice, green onions, soy sauce, and oyster sauce (if using). Stir well and cook for 3 more minutes, allowing the rice to fry.
- Return scrambled eggs to the skillet and mix well. Remove from heat and drizzle with toasted sesame oil.
- Taste and adjust seasoning if needed. Serve warm.
Notes
- Use chilled rice for the best texture—day-old rice is ideal.
- Customize with proteins like chicken, shrimp, or tofu.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Want extra flavor? Try adding a dash of fish sauce or a sprinkle of white pepper.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian