Fried Rice Recipe

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4.47 from 30 votes

A simple hibachi-inspired fried rice recipe made with white rice, butter, soy sauce, and veggies.

Prep Time25

Cook Time10

Total Time35

Course: Dinner

Cuisine: Japanese

Servings:

Author: Shawn Williams

Ingredients

1 1/2 cups 4 cups cooked short-grain white rice (long-grain or jasmine rice is also perfectly fine)
1 egg whisked/scrambled
1/2 cup chopped carrots fresh or frozen
1/2 cup peas I use frozen
1/2 cup white onion chopped
4 tablespoons half stick unsalted butter, softened
2 tablespoons low-sodium soy sauce
2-3 tablespoons peanut canola, or vegetable oil
2 teaspoons sesame oil optional

Instructions

Prepare rice according to the instructions on the packaging. Let chill in the fridge for at least 1 hour or until cold. For best results, make rice the morning of or the day before preparing the dish. If not using frozen veggies, chop all vegetables into finely chopped pieces and place them in a small bowl.
Leave butter on the counter to soften. If you don't have time, soften it in the microwave in short intervals. Mash the butter with a fork until very soft. Add soy sauce and gently mix. It won't entirely mix together and that's OK.
Heat a splash of oil in a large skillet or wok over medium heat. Add whisked egg and scramble. Use the tip of a spatula to break the egg into small chunks. Remove from the pan and place on a small plate.
Add all veggies to the pan with another small splash of oil and cook until warmed through and tender, about 4 minutes. Season with a pinch of salt and pepper. Remove from the pan and place on the same plate with the egg.
Add another splash of oil along with the cooked rice. Fry the rice, tossing every 30 seconds, to warm through and slightly brown. Be sure to manage the heat to prevent burning. Cook for 4-5 minutes until nice and hot. Drizzle the butter/soy sauce over the rice and toss to fully coat. It's ready when there are no more white grains of rice.
Return veggies and eggs with a drizzle of sesame oil and mix until fully incorporated. If you think the rice needs a little more soy sauce, drizzle some extra over the top and toss to mix. Serve immediately.

Notes

Frozen peas and carrots make for quick veggies and minimal prep (usually packaged together). We keep a bag of white onions, peas, and carrots in the freezer for quick weeknight meals such as this.

Always start with cold rice. Cook rice in the morning or the night before and store it in the fridge until you're ready to fry it. This makes the frying process easier and also helps the rice to not clump together. You'll get a lighter fluffier final product.

Experiment with sesame oil: I typically use peanut or canola oil in the beginning and finish with a drizzle of sesame oil for its toasty, nutty flavor.

Start with low sodium or light soy sauce. Regular or darker soy sauce has more sodium and can be a bit overpowering in terms of flavor. I personally like lighter-tasting rice.

Invest in a wok. A wok can be used for a lot of Asian cuisines and can easily hold a large volume of rice and veggies. If anything, use the largest pan you have and plenty of oil to keep things well-greased. Look for a carbon steel wok for the best non-stick performance.

Keep ingredients moving in the pan to prevent burning and sticking. Lay out all of your ingredients ahead of time in small prep bowls. It makes the process much easier and prevents distractions.

Nutrition