Fried Rice

Servings: servings (9 cups total)

Calories: 621cal

Heat olive oil in a skillet over medium-high heat until shimmering. Add garlic and saute for one minute.
1 Tablespoon olive oil, 1 Tablespoon minced garlic
Add onions, peas and carrots, garlic salt and black pepper. Cook for 3-4 minutes or until vegetables are tender. Remove to a plate or pan and set aside.
1/2 cup diced onions, 1 cup frozen peas and carrots, 2 teaspoons garlic salt, 1 teaspoon black pepper
In a small bowl beat the eggs with a fork.
2 large eggs
Return empty skillet to the stove (no need to wash it). Melt butter over medium-high heat.
2 Tablespoons butter
Add the beaten eggs and stir regularly with a rubber spatula until the eggs are scrambled. Remove the cooked eggs to a plate or pan.
Return empty skillet to the stove (no need to wash it). Add the cooked rice, oyster sauce, and soy sauce. Stir to combine.
8 cups cooked white rice, 3 Tablespoons oyster sauce, 1/4 cup soy sauce
Add the vegetable mixture and the scrambled eggs back to the skillet with the rice. Stir to combine.
Add in sesame oil and stir well.
1 1/2 Tablespoons toasted sesame oil
Garnish with sliced onions, if desired.
sliced green onions

No ratings yet

The secret to good fried rice is using leftover chilled rice. However, if you don’t have any, you can measure and cook about 1 1/2 cups of raw white rice to yield 4 cups of cooked rice. If you are using fresh cooked rice, allow it to chill in the refrigerator for a bit to help firm it up before beginning. Fresh warm rice clumps and does not fry well, therefore it’s best to let it chill.

Course: Dinner, Side Dish

Cuisine: American, Chinese

Prep Time20

Cook Time15

Total Time35