Fried Rice Recipe

A close-up of cooked fried rice with vegetables, including peas and carrots, served in a white dish.

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This fried rice recipe turns leftover rice, a few vegetables, and eggs into a fast side dish or light meal, finished with butter instead of oil for extra richness. It's ready in about 30 minutes and holds up just as well next to a weeknight dinner as it does on its own.

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: Asian

Keyword: better than takeout fried rice, Easy Fried Rice, fried rice recipe, fried rice with butter, homemade fried rice

Servings: servings

Calories: 325kcal

Author: Chef Jenn

Ingredients

2 tablespoons vegetable oil
1/2 cup onion diced
1/2 cup carrots diced
1/2 cup frozen peas
2 eggs lightly beaten
3 cups cooked white rice
2 tablespoons butter
soy sauce to taste
salt and pepper to taste

Instructions

Heat the vegetable oil in a large pan or wok over medium heat. Add the onion and carrots and sauté until tender.
Add the peas and stir to combine.
Push the vegetable mixture to one side of the pan. Pour the beaten eggs into the empty space and scramble with a spatula until fully cooked, then stir into the vegetables.
Add the rice and mix well to combine.
Cut the butter into small chunks and scatter over the rice. Stir well and let the rice fry for a few minutes, stirring occasionally.
Add soy sauce to taste and stir well to combine.
Season with salt and pepper if desired.

Notes

Recipe Card Tips

Let the rice sit undisturbed for a minute or two at a time once the butter goes in. Constant stirring keeps it from ever picking up color.
Dice the onion and carrots small and even. Larger pieces won't cook through in the short sauté time before the peas go in.
Add the soy sauce gradually. Pouring it all in at once makes the rice look and taste over-salted before you've had a chance to taste as you go.

Nutrition