This fried rice recipe is a great way to use up leftover rice and makes a very delicious and budget-friendly meal.
4 Tablespoons soy sauce (divided)
4 Tablespoons butter
1/2 Cup finely diced onions
3/4 Cup finely diced carrots
1 Teaspoon sesame oil
1 Tablespoon Rice Vinegar
4-5 Cups cooked white rice
1/2 Cup frozen peas (thawed)
1 Tablespoon sesame seeds
salt and pepper (to taste)
I'm happy to share this fried rice recipe with you. Follow my recipe once and then feel free to use your creativity to customize the rice to what you have on hand. This is the fried rice we like to serve with the Asian Turkey Lettuce Wraps. So good!
Make Omelette (or in my case, scrambled eggs)
Heat 12" non-stick skillet over medium heat.
In small bowl, whisk eggs and 1 tablespoon of the soy sauce.
Pour into skillet and allow eggs to set, lifting the edges with a spatula to allow the raw egg mixture to flow to the bottom of the pan so that it can cook.
If this is too difficult, just scramble the eggs!
When the eggs are cooked, remove them to a plate and set aside.
Wipe out your non-stick skillet and place back on medium heat.
Sautee carrots and onions
Add butter to skillet. Once it has melted, add the carrots and onions and allow to saute for about 4 minutes.
Prepare seasoning sauce
While carrots and onions are sauteeing, mix remaining 3 Tablespoons soy sauce with the sesame oil and rice vinegar. Set aside for the moment.
Fry the Rice
Add rice to the carrots and onions, stirring to incorporate the vegetables into the rice.
Drizzle the soy/sesame oil/rice vinegar mixture over the rice.
Turn heat down to medium.
Dice up cooked eggs and add to the rice.
Add peas and sesame seeds.
Stir again and continue cooking until everything is heated through.
Sample. Adjust seasonings, adding salt and black pepper if desired.