🍚 Fried Rice – Don’t LOSE This Recipe!

📝 Description:

Golden, buttery, garlicky fried rice with fluffy scrambled eggs, crisp-tender veggies, and that irresistible wok-charred flavor — it’s the ultimate takeout fakeout! Whether you’re working with leftovers or starting fresh, this easy fried rice delivers on taste, texture, and comfort. It’s budget-friendly, totally customizable, and on the table in under 30 minutes.

🧂 Ingredients

3 tablespoons butter, divided
2 large eggs, whisked
2 medium carrots, peeled and diced
1 small white onion, diced
½ cup frozen peas
3 cloves garlic, minced
4 cups cooked rice, preferably day-old and cold
3 tablespoons soy sauce, or to taste
1 teaspoon sesame oil (optional but recommended)
Salt & black pepper, to taste
Optional: sliced green onions for garnish, cooked chicken/shrimp/pork for protein boost

🔪 Instructions

1. Prep Everything First:

Have all ingredients chopped and ready. Fried rice cooks fast — mise en place is key!

2. Scramble the Eggs:

Heat 1 tablespoon of butter in a large skillet or wok over medium heat.
Add the eggs and scramble until just set. Remove from pan and set aside.

3. Cook the Veggies:

Add 1 tablespoon of butter to the pan.
Add diced carrots and onions. Sauté for 3–4 minutes until softened.
Stir in peas and garlic. Cook for 1 minute more until fragrant.

4. Add the Rice:

Add the remaining tablespoon of butter, then the cold rice.
Break apart any clumps with a spatula and mix everything well.
Press the rice into the pan to get a little crisp and let it sit undisturbed for 1–2 minutes (for those golden bits!).

5. Season & Finish:

Stir in soy sauce and sesame oil.
Add the scrambled eggs back in.
Mix everything together thoroughly. Taste and adjust salt, pepper, or soy sauce as needed.

6. Garnish & Serve:

Top with sliced green onions if desired.
Serve hot and dig in!

🍽️ Servings

Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

🧠 Notes & Tips

Best Rice: Day-old, cold rice is ideal! It’s drier and fries better. Fresh rice = mushy rice.
Add-ins: Leftover chicken, shrimp, tofu, ham, or bacon work great.
Spice it up: Add sriracha, chili oil, or a pinch of red pepper flakes.
Veggie swap: Use corn, bell peppers, cabbage, or broccoli — whatever’s on hand.
No butter? Sub with oil, but butter gives it that rich restaurant flavor.
Make it vegan: Skip the eggs and use plant-based butter or oil.

🔍 Nutritional Info (Per Serving – Approximate)

Nutrient	Amount
Calories	350–400 kcal
Carbs	45–50g
Protein	8–10g
Fat	14–18g
Fiber	3–4g
Sodium	~700mg (depends on soy sauce used)

Tip: Use low-sodium soy sauce or tamari for a lighter sodium load.

🌿 Health Benefits

Eggs: High in protein and essential nutrients like choline and B12.
Veggies: Add fiber, vitamins A & C, and antioxidants.
Rice: A good energy source. Choose brown rice for added fiber and nutrients.
Garlic: Anti-inflammatory and immune-boosting.

❓ Frequently Asked Questions (FAQ)

Q: Can I use freshly cooked rice?

A: It’s not ideal. Fresh rice is too moist. If needed, spread hot rice on a tray and chill in the freezer for 20 minutes to dry it out quickly.

Q: Can I meal prep this?

A: Absolutely! Store in an airtight container for up to 4 days. Reheats beautifully in a skillet or microwave.

Q: What protein can I add?

A: Cooked chicken, shrimp, tofu, pork, or even ground beef. Add it when you stir in the rice.

Q: How do I make it gluten-free?

A: Use tamari or a certified gluten-free soy sauce.

Q: Can I freeze fried rice?

A: Yes! Cool it completely and freeze in airtight containers for up to 2 months. Thaw overnight or reheat from frozen.

✅ Final Thoughts

DON’T LOSE THIS RECIPE. 🔥
It’s fast, flexible, and foolproof. Whether you’re using up leftovers, cooking on a budget, or just want something soul-satisfying — this fried rice hits every time. Once you make it homemade, takeout just won’t compare.

Want a printable version, a version with chicken added, or a spicy Thai twist? I got you. Just say the word!

Fried Rice – Don’t LOSE This Recipe!