Você está na página 1de 5

Fried Rice Restaurant Style

45 m 8 servings 261 cals

On Sale
What's on sale near you.

 2 cups enriched white rice

 4 cups water
 2/3 cup chopped baby carrots
 1/2 cup frozen green peas

 2 tablespoons vegetable oil

 2 eggs
 soy sauce to taste
 sesame oil, to taste (optional)
  n a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer
for 20 minutes. Watch Now
  In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling
water, and drain. Watch Now
  Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30
seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked
rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

Vegetable Fried Rice has to be one of my all time favorite dishes. I love making Chinese food at
home and fried rice is always the perfect accompaniment to my take out style dishes. I love
serving this rice with my General Tso’s Chicken and my Slow Cooker Broccoli Beef.

It all starts off with cold day old rice. If you are like me and don’t always plan ahead make sure
to cook your rice first and allow it time to completely cool in the fridge. Fried rice is best when it
is made with cold rice. You can even cook the rice the night before. The longer the rice sits the
better it tastes!

close x
Next, I add lots of veggies to this rice. For flavor I add soy sauce and oyster sauce. I like to add
sriracha to my fried rice for extra spice.

This fried rice takes just 20 minutes to throw together. Fried rice is a good way to work in any
leftovers. You can substitute any vegetables you have on hand. You can also toss in chicken,
bacon, pancetta or try my shrimp fried rice.
 Pin
 Print

The BEST Fried Rice

 4.7
 67 reviews

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 4

The BEST Fried Rice. This fried rice is loaded with veggies and only takes 20 minutes to make!


 2 tablespoons butter, divided

 3 eggs, whisked
 2 medium carrots, small dice
 1 small onion, small dice
 3 cloves garlic, minced
 1 cup frozen peas, thawed
 4 cups cooked and chilled rice, (I either use white or brown rice)
 3 tablespoons low sodium soy sauce
 2 tablespoons oyster sauce
 1 teaspoon sesame oil
 sliced green onions for garnish, if desired


1. Heat 1 tablespoon of butter into a large skillet.

2. Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.
3. Add the remaining tablespoon of butter into the pan.
4. Add carrots and onion to the pan and cook until tender, 3-4 minutes.
5. Stir in garlic and cook for an additional minute.
6. Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.
7. Add the eggs back to the pan and stir in soy sauce, oyster sauce and sesame oil. Cook for 1-2
minutes to heat through.
8. Serve immediately with green onions for garnish, if desired.