Fried Rice

Ingredients

• 948 g (6 cups)cooked rice
• 75 g (½ cup)diced onion
• 80 g (½ cup)mixed vegetables
• 4 clovesgarlic, minced
• 25 g (¼ cup)diced spring onions
• 30 ml (2 tablespoons)oil
• 6 largeeggs, scrambled
• 6 g (2 teaspoons)sesame seeds
• 180 ml (¾ cup)soy sauce
• 71 g (5 tablespoons)butter
• 2 g (1 teaspoon)black pepper

Instructions

1. 1

   Sauté the vegetables

   Heat the oil in a medium skillet over low-medium heat. Sauté the onion, garlic, mixed vegetables and spring onions, then take them out of the pan and set them aside.

2. 2

   Scramble the eggs

   Add the eggs to the skillet and scramble them. Chop them into small pieces, remove them from the pan and set aside.

3. 3

   Prepare the rice

   Cook the rice according to the package directions, then set it aside.

4. 4

   Combine the ingredients

   Melt the butter in a large skillet over low-medium heat. Add the rice, eggs, vegetables, sesame seeds, pepper and soy sauce, then mix well.

5. 5

   Heat the rice

   Cook over low-medium heat, stirring occasionally, until heated through.

What is fried rice?

Fried rice is a pan-cooked rice dish found in many Asian cuisines, with ingredients and seasonings that vary from one version to another. It is often made by cooking rice with vegetables, eggs and savoury seasonings.

This version pairs mixed vegetables and spring onions with scrambled eggs, soy sauce, sesame seeds and butter. The ingredients are cooked in stages, then brought together with the rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 422 calories, 11g protein, 51g carbs, 19g fat.

Rice supplies most of the carbohydrates, while butter, oil and egg yolks contribute much of the fat; the eggs provide a share of the protein. Pair a serving with a protein-rich main and extra vegetables to make a more balanced plate.

Rice and preparation

Cooked rice: The ingredient list calls for cooked rice, while the method says to cook it according to the package directions. If starting with uncooked rice, prepare it before assembling the dish.

Vegetable prep: Dice the onion and spring onions and mince the garlic before heating the pan. Having everything ready makes it easier to keep the cooking stages moving.

Sautéing the vegetables

Gentle heat: The recipe uses low-medium heat for the onion, garlic and vegetables. Stir as they cook so the garlic has less chance of catching.

Set aside: Remove the vegetables before scrambling the eggs. This keeps each part ready to combine in the final pan.

Scrambling the eggs

Small pieces: Scramble the eggs, then chop them into small pieces as directed. This helps distribute them throughout the rice.

Separate cooking: Set the cooked egg aside before adding the rice and other ingredients. Fold it back in during the final mixing stage.

Getting the seasoning right

Soy sauce: The listed 180 ml gives the dish its main savoury seasoning. Mix thoroughly so it coats the rice and the other ingredients.

Butter and sesame: Butter is melted in the large skillet, while sesame seeds are added with the rice. Keep the heat low-medium and stir occasionally as the mixture heats.

When it is ready

Heat through: The final step is to cook the mixture until it is heated through, stirring from time to time. The recipe does not specify a further cooking time.

Serve it as a side with a stir-fry, grilled vegetables or another main dish. It can also be served alongside a simple soup for a more substantial meal.

Recipe notes & tips

• Measure and prepare the vegetables, garlic and spring onions before heating the skillet.
• Use a large skillet for the final mixing so the ingredients have room to combine.
• Stir the garlic and vegetables as they sauté to help them cook evenly.
• Chop the scrambled eggs into small pieces before returning them to the rice.
• Add the soy sauce across the rice and mix well to season it evenly.

Variations

• Extra vegetables: Add more mixed vegetables for a vegetable-forward version.
• More spring onion: Reserve some diced spring onions to scatter over the finished rice.
• Milder seasoning: Use less soy sauce, then adjust to taste as the rice heats.
• More sesame: Add extra sesame seeds for a stronger toasted-seed note.
• Vegetarian swap: Use a suitable vegetarian soy sauce if needed.

Common mistakes to avoid

• Crowded skillet: Use a large pan for the final stage so you can mix the ingredients evenly.
• Garlic catching: Keep the heat at low-medium and stir the vegetables while they sauté.
• Large egg pieces: Chop the scrambled eggs into small pieces before setting them aside.
• Uneven seasoning: Mix thoroughly after adding the soy sauce so it reaches the rice and vegetables.
• Serving before heating through: Continue cooking and stirring occasionally until the mixture is hot throughout.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat until piping hot throughout, stirring during reheating; add a small splash of water if the rice seems dry.

Frequently asked questions