I once heard that rice is the best thing to have if your hungry and want 2,000 of something. Especially 2,000 of something chocked full of veggies and flavor that will make your taste buds do a happy dance. I recommend adding chicken, shrimp, extra egg, and even bacon would be delicious. Just sayin’!

Did you know the origin of fried rice is linked to the history of rice domestication in Southern China which occurred 8,200–13,500 years ago? The fact that it is now a loved dish around the entire world speaks for itself.

Recipe by: The Culinary Nest

TIPS

1. Use chilled rice! Hot or luke warm rice will will not fry properly and result in a more mushy, soft texture. If you need to chill it fast, spread the rice onto a baking sheet and place in the refrigerator for 15-20 minutes.

2. Don’t sub the butter… I repeat, do NOT sub the butter! There is a reason you see that big slab of butter thrown on to the hibachi at the Japanese restaurants when they are making fried rice.

3. Unless you don’t eat seafood at all, don’t skip out on the Oyster Sauce! It is delicious without it but really, this ingredient adds so much delicious flavor to the fried rice. If you’ve never tried it before, and do not like oysters, I challenge you to give it a whirl. Trust me!

4. Use a large HOT pan! Heat that baby up for a few minutes before adding the butter and getting started.

MAKES

4 servings

Prep Time: 10 minutes

Total Time: 20 minutes

INGREDIENTS

3 tablespoons butter, divided

2 eggs, whisked

1 white onion, diced

2 medium carrots, peeled and diced

3 cloves garlic, minced

1 inch fresh ginger, minced

1 cup broccoli, chopped in small florets

1 cup green cabbage, thinly sliced

1/2 cup frozen peas

4 cups cooked and chilled rice (I prefer jasmine or short- grain white rice)

3 green onions, thinly sliced

1/4 cup soy sauce, or more to taste (substitute Tamari for a gluten free option)

2 tablespoon oyster sauce

1 teaspoon toasted sesame oil

salt and pepper

Optional: diced cooked chicken, cooked shrimp, bacon, beef, or your choice of protein cooked and stirred into the rice at the end. Top with additional green onions.

METHOD

• Scramble your eggs: Using a small pat of butter, scramble some eggs in a large sauté pan, breaking them into small pieces as you go.  Then transfer the eggs to a separate plate, and set aside.

• In the same large sauté pan, return to the heat and sauté the onions and carrots for 4-5 minutes, next add the garlic, ginger, peas, broccoli and cabbage for another 4-5 minutes, stirring occasionally, until the broccoli is bright green and tender (but still crisp) to a fork.

• Next, push the veggies over to one side of the pan, turn the heat up to high and melt the remaining butter in the other half. Add the chilled rice, soy sauce, and oyster sauce.  Stir to combine with the veggies and continue sautéing the rice, stirring every 15-20 seconds or so for 3 minutes, or until you notice the rice and veggies starting to brown slightly.

• Remove pan from heat. And stir in your green onions, sesame oil, and scrambled eggs.

• Give the rice a taste, and season with salt and pepper, plus any extra soy sauce or sesame oil if needed. (I pretty much always end up adding more soy sauce, oyster & sesame oil!)

• Enjoy and comment below on what you thought or any other variations you tried! 🍚