The BEST Fried Rice
20 minServes 4
A quick stir-fried rice with eggs, vegetables and soy-oyster sauce, browned in a hot skillet.
| prepChill cooked rice before starting | |||||
| 15 g butter (for the eggs) | Scramble eggs in butter, remove | Stir in eggs, sauces & oil, heat 1–2 min | Serve with green onions | ||
| 3 eggs, whisked | |||||
| 15 g butter (for the vegetables) | Cook carrots & onion until tender, 3–4 min | Stir in garlic, cook 1 min | Add rice & peas, sauté 3–4 min until browned | ||
| 2 medium carrots, small dice | |||||
| 1 small onion, small dice | |||||
| 3 cloves garlic, minced | |||||
| 150 g frozen peas, thawed | |||||
| 600 g cooked and chilled rice | |||||
| 45 ml low sodium soy sauce | |||||
| 30 ml oyster sauce | |||||
| 1 teaspoon sesame oil | |||||
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