Ingredients
Method
- Cook and Chill the Rice: Prepare rice ahead of time and let it chill in the fridge for at least 2 hours (overnight is best). Cold rice keeps fried rice from turning mushy. Alternatively, you can cook the rice and then spread it out onto a sheet pan and cover with plastic wrap. Place in the freezer for about 20 to 30 minutes until chilled.
- Cook the Veggies: Melt butter in a large skillet or wok over medium-high heat. Add the onion and carrot, cooking until softened, about 4 to 5 minutes. Stir in the garlic and cook for 30 seconds more.
- Scramble the Eggs: Push the veggies to the side of the pan. Add the eggs and scramble until just set. Mix them back in with the veggies.
- Fry the Rice: Add the chilled rice, breaking up any clumps. Cook for 4 to 5 minutes, stirring often, until heated through and lightly toasted.
- Season and Finish: Pour in the soy sauce and stir well to coat. Toss in the green onions and serve hot.
Nutrition
Notes
For meal prep: Make a big batch and refrigerate in an airtight container for up to 4 days. Reheat in a skillet with a pat of butter or a splash of soy sauce, it tastes just as good the next day!