This easy homemade fried rice recipe with egg and a touch of sesame oil is better than Chinese food restaurant takeout. The rice is fluffy, veggies are fresh, add a protein, and you have a healthy and delicious dinner.
Homemade fried rice is actually easier than you think.
I always marvel at how yummy fried rice is at chinese food restaurants and had always wanted to learn how to cook fried rice at home. The good news is - its quick and easy. Most of the base fried rice ingredients are probably items you already have in your cupboard.
This recipe I'm sharing is for how to make vegetable fried rice with egg. You can then add any protein you would like including chicken, bulk pork sausage, or prawns. I added bulk pork sausage to my fried rice today. With the protein addition, this becomes a complete meal for my family at dinner time.
I made the fried rice in the late morning and kept it warming in the crock pot until dinner. Since the kids arrive home from their various activities at different times, its so handy to have a meal warming and ready for them to scoop into a bowl. I love these types of dishes.
Tips for this chinese fried rice recipe:
- Use real butter for the sautéing of the veggies and frying of the rice. Do not substitute with olive oil or vegetable oil. The butter really gives you an authentic taste of delicious fried rice.
- Make sure that you use cooked chilled rice. You do not want to throw warm rice in the skillet for frying - it will become soggy and we want to avoid that.
- Add larger quantities of the veggies if you'd like. This is what's nice about making it at home - upping the veggie to rice ratio. Always a good thing.
- This is a dish you can make in the morning and warm in your crock pot until dinner time. Its also really good as leftovers. I put this fried rice in thermoses in my daughters' school lunch bags the next day.
If you've been wanting to try your hand at cooking fried rice at home, I recommend this easy fried rice recipe. So delicious.
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Homemade Fried Rice
- 3 tbsp butter, divided
- 2 eggs
- 2 large carrots, peeled and chopped
- 1 white onion
- 1 cup frozen peas
- 3 cloves garlic, minced (I used a jar of already minced garlic to save time)
- sea salt and pepper
- 4 cups cooked and chilled rice (I used white jasmine rice)
- 3 green onions, chopped
- 3 tbsp soy sauce
- ½ tsp toasted sesame oil
Heat ½ tablespoon of butter in a large sauce pan over medium-high heat until melted. Add the two eggs directly into the pan and cook until scrambled, stirring occasionally to ensure they do not overcook. Remove the eggs, place on a plate and set aside.
Add a tablespoon of butter to the pan and heat until melted. Add in the chopped carrots, chopped onions, peas and minced garlic. Season the veggies with salt and pepper.
Saute the veggies for about 5 minutes until the onion and carrots are soft. Turn up the heat to high and add in the remaining 1 1/12 tablespoons of butter, and stir until melted. Add the chilled rice, green onions, soy sauce and stir until combined. Continue to stir for 3 minutes to fry the rice. Add in the scrambled eggs (as well as any protein you are adding) and stir to combine.
Remove pan from the heat and stir in sesame oil until combined into rice mixture. Serve immediately or warm in a crock pot for later. Either way is delicious. Leftovers the next day of this dish are wonderful.
Adapted from Gimme Some Oven