This post may contain paid and/or affiliate links. I may make a small commission at no extra cost to you. Please see our Privacy Policy.
Growing up, my mom had this fried rice recipe that we all loved.
We still all love it, but we have found our own ways to make it a little different.
We stick with the staple ingredients like rice, egg, carrot, and green onion.
If you want to watch the full recipe, you can watch it on YouTube here.
We also paired it with bacon-wrapped chicken.
Step-by-Step Fried Rice Recipe
To begin, heat a large non-stick pan or wok over medium heat.
Add one tablespoon of butter and wait until it melts and begins to foam slightly, indicating it’s properly heated but not burning.
Pour in one beaten egg and let it set briefly before gently scrambling with a spatula.
Lightly season with salt and pepper, being mindful that soy sauce will add more saltiness later.
Cook the eggs just until set but still slightly soft, then immediately transfer to a plate to prevent overcooking.
For extra fluffy eggs, consider adding a splash of milk or water to the beaten egg before cooking.
Next, prepare the rice by bringing six cups of water to a rolling boil in a medium pot.
Dissolve four tablespoons of chicken stock powder into the water, then add three cups of rinsed rice. Stir once, reduce the heat to a low simmer, and cover tightly with a lid.
Let the rice cook undisturbed for 15 minutes before turning off the heat and allowing it to sit, covered, for an additional five minutes to absorb any remaining moisture.
For the best texture, use day-old rice or spread freshly cooked rice on a tray to cool and dry slightly before frying.
In the same pan used for the eggs, melt another tablespoon of butter over medium heat.
Add diced white onion and cook for two to three minutes until translucent but not browned.
Stir in finely diced carrots and cook for another two minutes until slightly softened but still crisp.
Once the onions and carrots are halfway tender, add thinly sliced green onions, reserving some for garnish.
Season with one tablespoon of thyme, salt, and pepper, keeping in mind that soy sauce will be added later.
For extra depth of flavor, consider adding minced garlic with the green onions or deglazing the pan with a tablespoon of water or broth if the vegetables begin to stick.
Finally, increase the heat to medium-high and add the cooked rice and scrambled eggs back to the pan.
Drizzle three tablespoons of soy sauce around the edges of the pan to allow it to caramelize slightly, then toss everything together gently to combine without breaking the rice grains.
Taste and adjust seasoning as needed—add a pinch of salt if necessary, a splash of rice vinegar or lime juice for brightness, or a dash of sriracha or white pepper for heat.
For added protein and color, fold in cooked shrimp or peas.
For a restaurant-style finish, press the rice lightly against the pan to crisp slightly before garnishing with reserved green onions, sesame seeds, or cilantro.
Serve the fried rice alongside bacon-wrapped chicken, or enjoy it on its own.
If you have leftovers, they can be stored in the refrigerator for up to three days and reheated in a pan for the best texture.
Fried Rice Recipe
Ingredients
- 3 Cups of Rice
- 6 Cups of water
- 1 Egg
- 3 Sprigs of Green Onion Cut Thinly
- 1 White Onion Diced
- 1 Carrot Finely Diced Up
- 1 Tablespoon of Thyme
- Salt and pepper to taste
- 4 Tablespoons Chicken stock mix
- Butter
- 3 Tablespoons Soya sauce
- Optional: Add Shrimp
Instructions
- Heat large pan, and add butter once melted scramble up the egg and add salt and pepper to taste. Once fully cooked remove from heat for later.
- Boil water, add chicken stock and rice, and let simmer on low for 15 mins until all water dissolves
- Add more butter to the large pan sweat off the white onion, carrots and add the green onions once they are 50% done. Season with salt pepper and thyme.
- Add back the egg and rice to the onions and carrots mix together and add a little soya sauce and enjoy.