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A quick, savory fried rice dish made with cold cooked rice, butter, onion, frozen peas and carrots, soy sauce, and scrambled eggs. Perfect for weeknight dinners, meal prep, and customizable with various proteins and veggies.

  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 cups cold, cooked rice (day-old rice preferred)
  • 3 tablespoons butter
  • 1 onion, finely diced
  • 12 ounces frozen peas and carrots
  • 1/2 cup soy sauce (reduced-sodium preferred)
  • 3 eggs, beaten

Instructions

  1. Use cold, cooked rice (day-old); if using fresh rice, spread it on a tray to cool and dry first.
  2. Beat the eggs until combined.
  3. Warm a large skillet over medium heat and melt the butter.
  4. Add the diced onion and cook until soft and translucent, about 3 to 4 minutes.
  5. Add the frozen peas and carrots and cook until warmed through, about 2 to 3 minutes.
  6. Turn the heat up slightly, add the cold cooked rice to the skillet, and pour the soy sauce evenly over it.
  7. Break up any rice clumps gently and stir to coat every grain; cook until everything is piping hot, about 3 to 5 minutes.
  8. Push the rice mixture to one side of the skillet, pour the beaten eggs into the empty side, and scramble until just set, about 1 to 2 minutes.
  9. Mix the scrambled eggs into the rice and stir to combine.
  10. Taste and adjust seasoning; optionally drizzle a little sesame oil and sprinkle sliced green onions or sesame seeds as a finishing touch.

Notes

Always use day-old, chilled rice to keep grains separate and avoid mushiness., For fresh rice, spread it out to cool and dry a bit before using., Use a well-seasoned cast iron or nonstick pan to prevent sticking and create crispy bits., Add soy sauce gradually to avoid over-salting., Break up rice clumps gently with a spatula to maintain light texture., Customize by adding cooked proteins (chicken, pork, shrimp) or other vegetables (bell peppers, corn, broccoli, mushrooms)., Add heat with sriracha, chili garlic sauce, or red pepper flakes., Store leftovers in airtight containers in fridge up to 3 days or freeze up to 3 months; reheat in microwave or skillet., Prepare ingredients ahead for quick assembly.

  • Author: Laura
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Cuisine: Asian-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: approx. 350-400 kcal per serving
  • Fat: approx. 10 g per serving
  • Carbohydrates: approx. 50 g per serving
  • Protein: approx. 12 g per serving