Easy Butter Fried Rice with Egg and Vegetables
This is the fried rice to make when there is cooked rice in the fridge and not much else. Butter gives it a rich, nutty flavour, the vegetables add colour and crunch, and a splash of soy sauce brings everything together in about 15 minutes.
Preparation Steps
Melt 1 tablespoon of butter in a large frying pan or wok over medium heat. Pour in the eggs and stir gently until softly set, about 1 minute. Move them to a plate.
Add another tablespoon of butter to the pan. Cook the carrots and onion for 3 to 4 minutes, stirring often, until the onion is soft and translucent.
Stir in the peas and garlic and cook for 1 minute more, just until the garlic smells fragrant.
Turn the heat up to medium-high and add the last tablespoon of butter and the cold rice. Break up any clumps and spread the rice out so it can toast for 1 to 2 minutes before stirring again.
Pour the soy sauce over the rice and toss until every grain is coated. Return the eggs to the pan, breaking them into small pieces.
Take the pan off the heat, drizzle with sesame oil if you like, scatter over the green onions and serve hot.
Tips & Variations
- Use rice cooked the day before: cold rice is drier, so it fries instead of turning mushy.
- Add cooked chicken, shrimp or ham with the peas to make it a heartier meal.
- Leftovers keep in a sealed container in the fridge for up to 3 days. Reheat until steaming hot.
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