Ingredients
Method
- Break apart any clumps in your cold day-old rice using your hands or a fork. Set aside. Beat 3 large eggs in a small bowl and set aside as well.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of butter and let it melt, swirling to coat the pan.
- Add the diced onion and cook for 3 minutes, stirring frequently, until softened. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the frozen peas and carrots directly to the pan. Stir and cook for 2-3 minutes until heated through and tender.
- Push all the vegetables to the outer edges of the pan. Add the remaining 1 tablespoon of butter to the center. Once melted, pour the beaten eggs into the center of the pan. Scramble gently until just barely set, then break into small pieces and mix with the vegetables.
- Add the 3 cups of cold rice to the pan. Use a spatula to toss and break up any remaining clumps, combining the rice well with the eggs and vegetables. Press down and let the rice sit undisturbed for 1 minute, then toss and repeat to develop some light crispiness on the bottom.
- Drizzle 3 tablespoons low sodium soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon sesame oil over the rice. Toss thoroughly until every grain is evenly coated and the rice is a uniform golden-brown color.
- Season with ¼ teaspoon white pepper. Taste and adjust soy sauce as needed. Remove from heat and top with sliced green onions. Serve immediately!
Nutrition
Notes
Day-old rice is essential for the best texture. Freshly cooked rice contains too much moisture and will result in mushy, clumpy fried rice. Plan ahead and refrigerate your rice overnight for the best results.
To add extra protein and make this an even more complete, nutritious meal, toss in 1 cup of diced cooked chicken, shrimp, or leftover pork along with the rice in Step 6.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet with a tiny drizzle of sesame oil or a splash of water to refresh the texture. Can be frozen in a well-sealed container for up to 3 months.