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

Author: Chef Antoine Davis

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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