I figured out pretty quickly once I left for college (in a small town with zero good fried rice) that this was a problem I was going to have to remedy in my own kitchen. So over many years and literally dozens
of test batches, I finally landed on my favorite recipe back in 2014
that has been my go-to ever since. It’s surprisingly speedy to make,
easy to customize with your favorite add-ins, and more flavorful and
amazing than any take-out I’ve ever ordered. And it’s all thanks to a
few simple tips that hundreds of readers have agreed totally work.
Like specifically, back to my picky-eating days that lasted — oh — until college, when
I was totally “that girl” who refused to even look at anything else on
the menu at a Chinese restaurant besides fried rice and my trusty egg drop soup. Guys, I was crazy
about my fried rice. And this was thanks in large part to our amazing
little neighborhood Chinese restaurant that knew how to fry up a mean
batch of rice, and set the bar high for what I expected fried rice to be. I mean, back then, I just assumed that all
fried rice was perfectly stir-fried and full of big flavors and
irresistibly delicious! Little did I know about the painfully bland,
boring, and tasteless stuff that I would encounter at too many other
Chinese restaurants once I ventured out of the nest. Even today, I
still can’t believe it when I stumble across a bad batch. Such a missed
opportunity!
Learn how to make fried
rice with this classic recipe. It only takes 15 minutes to make, it’s
easy to customize with your favorite add-ins, and it’s SO flavorful and
delicious!
Ingredients:
- 3 tablespoons butter, divided
- 2 eggs, whisked
- 2 medium carrots, peeled and diced
- 1 small white onion, diced
- 1/2 cup frozen peas
- 3 cloves garlic, minced
- salt and pepper
- 4 cups cooked and chilled rice (I prefer short-grain white rice)
- 3 green onions, thinly sliced
- 3-4 tablespoons soy sauce, or more to taste
- 2 teaspoons oyster sauce (optional)
- 1/2 teaspoons toasted sesame oil
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