Riso fritto fatto in casa facile

Ingredienti

• 2 large eggs, lightly beaten
• 5 tablespoons unsalted butter, divided
• 2 cups frozen peas & carrots
• Kosher salt & fresh ground black pepper, to taste
• 1/2 medium yellow onion, diced
• 1 tablespoon minced garlic
• 4 cups cooked white rice, chilled from fridge- (I use long grain rice)
• 6 scallions, thinly sliced on a bias- plus more for garnish
• 1/4 cup soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon toasted sesame oil

Preparazione

1. 1

   Cook the eggs: In a large deep skillet over medium heat, add 2 tablespoons of butter. Once sizzling, add the lightly beaten eggs and stir to combine until briefly scrambled. Then set the scrambled eggs aside on a clean plate.

2. 2

   Sauté the veggies: Add 2 tablespoons of butter to the skillet along with the frozen peas and carrots. Stir the veggies and let them cook for 1-2 minutes. Season the peas/carrots with salt/pepper to taste. Then add the onion and continue cooking the veggie mixture until the onions are tender and translucent, about 3-4 minutes. Add the garlic and continue cooking until the garlic is fragrant, about 1-2 minutes.

3. 3

   Build the fried rice: Add the remaining 1 tablespoon of butter to the skillet along with the cooked and chilled white rice, scallions, soy sauce, oyster sauce, and sesame oil. Carefully toss all ingredients until well combined and evenly distributed. Continue cooking the rice, letting the rice toast up and “fry” in the skillet, about 3-4 minutes.

4. 4

   Then add the reserved scrambled eggs and toss well to incorporate them into the rice. Give the rice a taste and season with more salt/pepper as desired.

5. 5

   Serve: the homemade fried rice immediately with an extra garnish of sliced scallions: alongside your favorite main entrees or as-is. We love this rice with our hibachi steak bowls, hibachi chicken bowls, or crispy honey garlic chicken. Enjoy!