This easy egg fried rice is takeout comfort food made right in your kitchen! It's an easy recipe that comes together quickly using rice, eggs, and other simple ingredients. One bite and you'll have everyone asking what Chinese restaurant you ordered from!
Cook the rice according to package directions. After cooking, pour into a bowl and place in the refrigerator to cool white cooking the vegetables.
1 cup white rice
In a large non-stick skillet or wok, heat the sesame oil over medium heat.
2 tablespoons sesame oil
Add in the diced onion and carrot and cook for 3-4 minutes until the vegetables soften and start to brown a little.
½ cup carrot, ½ cup onion
Add the ginger and garlic, stir and cook for 1 more minute.
1 teaspoon ginger, 1 teaspoon garlic
Then add the butter and allow it to melt in the skillet.
3 tablespoons butter
Stir in the rice.
Add the soy sauce and continue cooking the rice, stirring occasionally, until it is heated through.
3 tablespoons soy sauce
Make a well/hole in the center of the rice and add beaten eggs.
2 large eggs
Let the eggs cook for about 30 seconds, then scramble and mix them into the rice.
Take the skillet off the heat and add green onions to the fried rice.
¼ cup green onion
Notes
I like using jasmine rice or basmati rice.Use ginger paste instead of grating fresh ginger.Use ½ teaspoon of ginger powder instead of fresh ginger.Use ½ teaspoon of garlic powder instead of fresh garlic.Spice it up - Add in 1-2 teaspoons of sriracha or garlic chili sauce with the soy sauce and add it in with the rice.Add more veggies? Add up to 2 cups of small diced broccoli, cauliflower, edamame, peas, etc. when sauteing the carrots.Add any kind of cooked meat like diced chicken, beef, pork, bacon or shrimp.Use any vegetable oil instead of sesame oil.Use an instant white rice or brown rice if desired.Leave out the eggs if you'd like or substitute diced tofu.