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Fried Rice
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Fried Rice

This simple hibachi-inspired fried rice is packed with flavor and easy to make. Made with white rice, butter, soy sauce, and veggies, it's a delicious and versatile dish perfect for dinner or as a side.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Dinner
Cuisine: Japanese
Servings: 6
Calories: 301kcal

Ingredients

For the Fried Rice:

  • 4 cups cooked short-grain white rice long-grain or jasmine rice also works
  • 1 egg whisked and scrambled
  • 1/2 cup chopped carrots fresh or frozen
  • 1/2 cup peas frozen recommended
  • 1/2 cup white onion chopped
  • 2 –3 tablespoons peanut canola, or vegetable oil
  • 2 teaspoons sesame oil optional

For the Butter-Soy Sauce Mixture:

  • 4 tablespoons unsalted butter softened
  • 2 tablespoons low-sodium soy sauce

Instructions

  • Prepare the rice: Cook the rice according to the package instructions. Chill it in the refrigerator for at least 1 hour (preferably overnight) so it's cold and firm for frying.
  • Make the butter-soy sauce mixture: Soften the butter by leaving it at room temperature or microwaving in short intervals. Mash with a fork, then mix in the soy sauce. It's okay if it doesn’t combine completely.
  • Cook the egg: Heat a splash of oil in a large skillet or wok over medium heat. Add the whisked egg and scramble it, breaking it into small chunks. Remove from the skillet and set aside.
  • Cook the veggies: Add another splash of oil to the skillet. Sauté the carrots, peas, and onion for about 4 minutes, or until tender. Season with a pinch of salt and pepper. Remove from the skillet and set aside.
  • Fry the rice: Add another splash of oil to the skillet, then add the cold, cooked rice. Toss every 30 seconds, cooking for 4-5 minutes until warmed through and lightly browned. Adjust heat as needed to prevent burning.
  • Season the rice: Drizzle the butter-soy sauce mixture over the rice, tossing to coat evenly. Cook until there are no more visible white grains.
  • Combine everything: Return the veggies and scrambled egg to the skillet. Drizzle with sesame oil, if using, and stir until well combined. Taste and adjust seasoning with more soy sauce if needed. Serve immediately.
  • Notes
  • Cold rice: Always use cold rice for fried rice. Freshly cooked rice is too moist and will clump together.
  • Veggies: Frozen peas and carrots are a convenient option and minimize prep time. Fresh vegetables can also be used.
  • Soy sauce: Start with low-sodium soy sauce to prevent the dish from becoming too salty. Add more to taste if needed.
  • Wok recommendation: A wok is ideal for this recipe due to its even heat distribution. If using a skillet, choose the largest one you have and use plenty of oil to prevent sticking.
  • Keep ingredients moving: Continuously stir the rice and veggies in the skillet to prevent burning or sticking. Prepping ingredients in advance makes the cooking process easier.