Ingredients (~2-3 servings)
- 2 cups cold, cooked long-grain white rice (from ~1 cup uncooked)
- 2 Tbsp butter
- 1 Tbsp vegetable or canola oil
- 2 large eggs, whisked
- 2 Tbsp diced yellow onion
- 2 Tbsp diced carrots
- 2 Tbsp frozen peas, defrosted
- 2 Tbsp corn kernels
- 1 Tbsp soy sauce
- 1/8 tsp ground white pepper
- 1 Tbsp toasted sesame seeds
Cook the Fried Rice
Heat the 1 Tbsp of oil in a wok or large, heavy-bottomed skillet over medium-high heat.
Once the wok is hot, add the whisked eggs and scramble them quickly until they are just solidified but still soft.
Immediately add the diced onion and carrots to the wok with the eggs. Stir-fry for ~1-2 minutes.
Add the cold rice, butter, peas, and corn. Use a spatula to break up any large clumps of rice.
Add the soy sauce and white pepper.
Continuously stir-fry everything together for ~5-10 minutes. You want to toss the rice constantly so it doesn’t just sit and burn, but also let it rest for moments at a time so some of the rice grains can fry and brown slightly.
When the rice is piping hot, turn off the heat. Stir in the toasted sesame seeds.
Serve immediately.
Egg Fried Rice
Ingredients
Ingredients (~2-3 servings)
- 2 cups cold from ~1 cup uncooked, cooked long-grain white rice
- 2 Tbsp butter
- 1 Tbsp vegetable or canola oil
- 2 large eggs whisked
- 2 Tbsp diced yellow onion
- 2 Tbsp diced carrots
- 2 Tbsp frozen peas defrosted
- 2 Tbsp corn kernels
- 1 Tbsp soy sauce
- 1/8 tsp ground white pepper
- 1 Tbsp toasted sesame seeds
Instructions
- Heat oil in wok over medium-high heat.
- Scramble eggs quickly until just set.
- Add onions and carrots, stir-fry 1-2 minutes.
- Add cold rice, butter, peas, and corn. Break up rice clumps.
- Stir in soy sauce and white pepper.
- Stir-fry 5-10 minutes, tossing constantly but allowing brief resting periods for browning.
- Turn off heat, mix in sesame seeds.
- Serve immediately.
