Classic Fried Rice

 

Another fried rice recipe!

Source:  https://www.tablefortwoblog.com/fried-rice/

Ingredients

• 2 ½ cups (463 g) day old white rice
• ▢4 tablespoons (56 g) butter, divided
• ▢4 large eggs
• ▢1 medium onion, diced
• ▢1 cup (165 g) frozen corn, thawed
• ▢1 cup (140 g) frozen peas and carrots mix, thawed
• ▢½ cup (118 ml) low sodium soy sauce
• ▢Salt and pepper, to taste

Instructions

• Reheat your leftover rice in the microwave for 2 minutes to warm it through so it's easy to break up in the wok. Set aside.
• In a wok, melt 1 tablespoon of butter then cook your eggs (break them apart like scrambled eggs). Remove the scrambled eggs from wok and set aside in a bowl.
• Add 2 tablespoons of butter to the wok then add onion, corn, and peas and carrot mix. Cook until onions are translucent, about 3-4 minutes.
• Add the warmed rice and break it up with your spatula, as needed. Keep folding the rice in with the veggies until well-combined.
• Pour the soy sauce over the rice. You might want to do this slowly in case it gets too salty for you and you can reduce the amount you use. I'd pour it in 1 circle around the skillet at a time and then mix it altogether and taste. Use more or less soy sauce as desired.

• Turn off the heat then add the eggs back in and add in the remaining 1 tablespoon of butter to the rice mixture. Stir until it has melted and incorporated into the rice.