This is the perfect quick dish to make for any hectic weeknight! It is warm and comforting and can be thrown together in under 20 minutes, if you have cooked rice that is.
I suck at planning ahead when it comes to making things like fried rice. I'll randomly crave it and not have any rice made. BUT, I have a trick that makes it taste good even if you use fresh rice!
The secret is to fry the rice with NOTHING else, in butter, making sure to spread it out thin and mix to get rid of the clumps, and coating each individual grain with butter. This ensures that the rice becomes dry before adding more wet ingredients, which results in soggy rice, and helps with developing extra flavor to the rice by slightly browning it. I like to do this even with day-old rice but if I use fresh rice, I "fry" the rice longer just to ensure that it is dry enough.
This recipe takes on a more traditional approach to making fried rice. I used my wok (it's nonstick so not a real wok lol), but you can use any pan you have! The first step is to fry the eggs, then remove and cook vegetables (mix sauce while they cook), remove and then cook rice. Add everything together and you're done!
Substitutions:
•Use any vegetables you like, you can add meat, if I have leftovers I will add it when I mix all the veggies and eggs back in just to heat it up. If using raw meat, cook it just like you do with the vegetables. Season with soy sauce and a little honey!
•Vegan: replace butter with canola oil or sesame oil. Use soft tofu crumbles to replace eggs to add some protein to the dish.
•If no sweet soy sauce: replace with 1/2 tbsp more soy sauce and 1/2 tbsp honey.
This recipe is so simple but so good! I definitely recommend trying this method for making fried rice. It is a foolproof method to making restaurant-quality fried rice at home! The rice turns out perfectly each time, never becoming soggy or mushy! ENJOY!
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