Anyway, let’s talk about this fried rice. T did all the prep the day before (a must when making fried rice – the rice needs to be pre-cooked and cold) so all I had to do was throw it all together in her huge cast-iron skillet.
This was outstanding. So fresh and flavorful. T doubled the recipe for our dinner and it was enough to feed 6 adults, 2 kids plus two of T’s adult kids who scrounged the kitchen for leftovers after we’d eaten.
As seen on Gimme Some Oven
3 tablespoons butter, divided
2 eggs, beaten
2 medium carrots, peeled and diced
1 small white onion, diced
1/2 cup frozen peas
3 cloves garlic, minced
salt and pepper
4 cups cooked and chilled short-grain white rice
3 green onions, thinly sliced
3-4 tablespoons soy sauce, or more to taste
2 teaspoons oyster sauce
1/2 teaspoon toasted sesame oil
Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add the beaten egg, and cook until scrambled, stirring occasionally. Remove egg 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 salt and pepper. Saute 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 and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Add the sesame oil, stir to combine, and remove from heat.