Name: Fried Rice
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4-6
Ingredients: 3 tablespoons unsalted butter, divided; 2 large eggs, whisked; 2 medium carrots, peeled and diced; 1 small white onion, diced; 1/2 cup frozen peas; 3 cloves garlic, minced; Pennsylvania Pepper Blend; 1/2 teaspoon Citrus Ginger Stir Fry (optional); 4 cups cooked and chilled rice; 3 green onions, thinly sliced; 3–4 tablespoons soy sauce, or more to taste; 2 teaspoons oyster sauce (optional); 1/2 teaspoons toasted sesame oil

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Fried Rice

Exceptional and easy to make! This recipe is worth a look even if you’ve made fried rice in the past. You can make this in less than 15 minutes depending on your tastes and if you already have some leftover white rice in the fridge!

Amount Per Serving: 32oz
Calories		370.05 kcal
% Daily Value*
Total Fat 12.3 g		18.5%
	Saturated Fat 6.41 g	30%
	Trans Fat 0.01 g
Cholesterol 115.9 mg		38.3%
Sodium 958.54 mg		39.9%
Total Carbohydrate 53.87 g		17.7%
	Dietary Fiber 2.98 g	8%
	Sugars 3.53 g
Protein 10.48 g

Vitamin A 389.98 µg		Vitamin C 8.77 mg
Calcium 66.98 mg		Iron 3.14 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Oil and Spice Company

Nutrition Disclaimer

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Before we get started, let’s go over a few variations that you can experiment with depending on your menu and skill level in the kitchen.

RICE

Any kind of white or brown rice will do. Your rice MUST be precooked and chilled. Freshly cooked rice will clump together and will not get that traditional crispy texture that you find in Chinese takeout. If you don’t have leftover rice, don’t panic. You can cook some fresh rice, run it under cold water in a colander until it stops steaming and then put it in the fridge for at least a half an hour until it’s completely chilled.

YOUR SECRET WEAPON IS BUTTER! Using butter instead of oil will help your rice achieve that brown crispy color and texture. We know that it’s a strange thing that an Olive Oil Store is advising against using Olive Oil to fry rice but it’s simply better this way.

Vegetables

We love to use fresh vegetables when we can and we have the time to prep them but, frozen vegetables work really well if your in a hurry. When using frozen vegetables, you can skip the part of the recipe where sautéing them is addressed. You can add them when you add the eggs back in. Be sure to cook them as per the manufacturers directions.

You can find interesting premixed frozen vegetables in the local supermarket.

Traditionally, you would use Carrots, Onions, Peas and Scallions but there are no rules, so mix it up!

Variations

The sky’s the limit when it comes to homemade fried rice variations, so feel free to get creative and use up other leftover ingredients you may happen to have on hand. That said, here are some classic add-ins:

Chicken Fried Rice: You can either sauté some chicken in a separate sauté pan while making your fried rice. Then shred or dice and add to your fried rice.
Pork Fried Rice: Sauté a boneless pork chop in a separate sauté pan while making your fried rice. Then dice and add to your rice.
Beef Fried Rice: Sauté steak or brown ground beef in a separate sauté pan while making your fried rice. Then crumble or dice and add to your rice.
Shrimp Fried Rice: Sauté half a pound of peeled, raw shrimp in separate sauté pan while making your fried rice. Then add the shrimp to your rice.
Vegetable Fried Rice: Any stir-fry friendly veggies would be great in fried rice! Just sauté at the same time that you cook the onions, carrots, peas and garlic. Then stir to combine with the fried rice.
Pineapple Fried Rice: Fresh pineapple can be traditional in Chinese or Thai fried rice. Just chop and stir it in to combine.

Now that we’ve gone over the basics, let’s get started.

Fried Rice

Persons

Serving Size

32oz

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Ingredients

3 tablespoons unsalted butter, divided
2 large eggs, whisked
2 medium carrots, peeled and diced
1 small white onion, diced
1/2 cup frozen peas
3 cloves garlic, minced
Pennsylvania Pepper Blend
1/2 teaspoon Citrus Ginger Stir Fry (optional)
4 cups cooked and chilled rice
3 green onions, thinly sliced
3–4 tablespoons soy sauce, or more to taste
2 teaspoons oyster sauce (optional)
1/2 teaspoons toasted sesame oil

Instructions

Heat 1/2 tablespoon of butter in a large non-stick sauté pan over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of Pennsylvania pepper blend and Citrus Ginger Stir Fry.
Sauté for about 5 minutes or until the onion and carrots are soft.
Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted.
Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined.
Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. Let the rice rest for a bit between stirs so that it can crisp up on the bottom.
Add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined. Taste and season with extra soy sauce, if needed.
Serve immediately, or refrigerate in a sealed container for up to 3 days.

Calories

370

15%

Fat

12 g

18%

Saturated

6.4 g

30%

Carbs

53 g

17%