Name: Better Than Takeout Fried Rice
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 15 g butter; 1 item egg; 50 g carrot; 25 g onion; 1 clove garlic; 100 g cold cooked rice; 50 g peas; 10 g green onion; 7.5 ml soy sauce; 5 ml sesame oil; 5 ml oyster sauce

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Better Than Takeout Fried Rice

Better Than Takeout Fried Rice

A quick and delicious homemade fried rice that rivals takeout.

This meal provides a satisfying and flavorful option that is easy to prepare, making it perfect for a quick dinner while ensuring a balanced intake of protein and vegetables.

Source

Ingredients:

15
g
butter
1
item
egg
50
g
carrot
25
g
onion
1
clove
garlic
100
g
cold cooked rice
50
g
peas
10
g
green onion
7.5
ml
soy sauce
5
ml
sesame oil
5
ml
oyster sauce

Preparation Time: 8 minutes

Cooking Time: 12 minutes

Instructions:

Heat a large skillet or wok over medium heat. Add 30g of butter and allow it to melt.
Pour in the beaten eggs and let them cook undisturbed for 30-40 seconds until they begin to set. Scramble the eggs until just cooked through, then transfer to a plate and set aside.
Add the remaining 30g of butter to the pan. Once melted, add the diced carrot and chopped onion. Cook for 3-4 minutes until vegetables begin to soften.
Add the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
Increase the heat to medium-high. Add the cold rice and frozen peas to the pan, spreading in an even layer. Let it cook undisturbed for about 1 minute to develop some crispiness on the bottom.
Stir the rice and repeat the process a couple more times, allowing the rice to crisp up a bit between stirs (about 3-4 minutes total).
Return the cooked eggs to the pan. Add the sliced green onions, soy sauce, sesame oil, and oyster sauce.
Stir everything together thoroughly until well combined and heated through, about 1-2 minutes more.
Season with salt and pepper to taste, keeping in mind that the soy sauce already adds saltiness.
Serve immediately as a main dish or as a side with your favorite Chinese-inspired entrées.

Nutrition	Per Serving 339 g	Per 100g
Energy	469.1 kcal	139 kcal
Protein	15.1 g	4.5 g
Fibre	5.2 g	1.5 g
Salt	1 g	0.3 g
Sugar	7 g	2.1 g
Carbohydrates	46.2 g	13.6 g
Fat	25 g	7.4 g

Environmental	Per Serving 339 g	Per 100g
CO2	0.8 kg	0.2 kg
Water	0.9 l	0.3 l

15
g
butter
1
item
egg
50
g
carrot
25
g
onion
1
clove
garlic
100
g
cold cooked rice
50
g
peas
10
g
green onion
7.5
ml
soy sauce
5
ml
sesame oil
5
ml
oyster sauce

Heat a large skillet or wok over medium heat. Add 30g of butter and allow it to melt.

Pour in the beaten eggs and let them cook undisturbed for 30-40 seconds until they begin to set. Scramble the eggs until just cooked through, then transfer to a plate and set aside.

Add the remaining 30g of butter to the pan. Once melted, add the diced carrot and chopped onion. Cook for 3-4 minutes until vegetables begin to soften.

Add the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.

Increase the heat to medium-high. Add the cold rice and frozen peas to the pan, spreading in an even layer. Let it cook undisturbed for about 1 minute to develop some crispiness on the bottom.

Stir the rice and repeat the process a couple more times, allowing the rice to crisp up a bit between stirs (about 3-4 minutes total).

Return the cooked eggs to the pan. Add the sliced green onions, soy sauce, sesame oil, and oyster sauce.

Stir everything together thoroughly until well combined and heated through, about 1-2 minutes more.

Season with salt and pepper to taste, keeping in mind that the soy sauce already adds saltiness.

Serve immediately as a main dish or as a side with your favorite Chinese-inspired entrées.