Description
Freakin Fantastic Fried Rice brings weeknight dinner magic straight to your kitchen with minimal effort and maximum flavor. Toss together leftover rice, some quick-chopped veggies, and a killer sauce that makes this dish sing with deliciousness.
Ingredients
Scale
Main Ingredients:
- 4 cups rice
- 12 oz frozen peas and carrots
- 3 eggs
- 1 onion
Supporting Ingredients:
- 3 tablespoons butter
- ½ cup soy sauce
Instructions
- Melt 3 tablespoons of butter in a large skillet over medium-high heat at 375°F. Sauté the diced onion for 3-4 minutes until the pieces become translucent and slightly soft.
- Add 12 oz of frozen peas and carrots to the skillet. Cook for 2-3 minutes, stirring frequently until the vegetables are completely heated through and warm.
- Incorporate 4 cups of cold, cooked rice into the skillet. Pour ½ cup of soy sauce evenly across the rice. Stir thoroughly to combine and distribute the sauce, cooking for 4-5 minutes.
- Create an empty space on one side of the skillet. Pour 3 beaten eggs into the cleared area. Let the eggs cook for 45-60 seconds without stirring.
- Gently scramble the eggs using a spatula, breaking them into small pieces. Mix the scrambled eggs completely into the rice and vegetable mixture.
- Remove the skillet from heat after 1-2 more minutes of mixing. Your rice should look evenly combined and have a slightly crispy texture around the edges.
Notes
- Leftover cold rice works best for achieving the perfect texture and preventing mushy fried rice.
- Choose a wide, flat-bottomed skillet or wok to ensure even heat distribution and crispy rice edges.
- Use low to medium heat when cooking eggs to prevent them from becoming rubbery or overcooked.
- For a protein boost, add cooked chicken, shrimp, or tofu during the rice cooking stage.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Stir-Fried
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4 to 6
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 110 mg