4-5cupsDay-old white rice fully cooked and chilled
3tablespoonsLow sodium soy saucemore or less, to taste
1/2teaspoonFreshly cracked black peppermore or less, to taste
Sesame seedsfor garnish
Sliced green onionsfor garnish
Heat a wok or large, deep skillet over medium-high heat and add a tablespoon of olive oil
Whisk in the eggs and cook, stirring often, until set. Transfer to a plate.
Add another tablespoon of olive oil to the skillet, along with a tablespoon of butter. Add onion and cook until translucent; about 2 minutes, stirring often to avoid burning.
Stir in garlic and cook for 30 seconds.
Add another tablespoon of butter to the pan and stir in vegetables.
Add 3 tablespoons of butter to the center of the pan, then add the cold rice to the skillet and begin tossing with the vegetables, break up the rice as you go.
Add the egg and continue tossing and stirring to combine everything together.
Press the rice down into the pan to lightly brown it. Let it sit for 1-2 minutes - you'll hear popping and sizzling. Stir and repeat a few times until you have plenty of bits of crispy fried rice throughout. You may need two spatulas to fully turn the rice.
Remove from heat, then stir in a few tablespoons of soy sauce. Use more or less based on your liking.
Garnish with sesame seeds and sliced green onions and serve immediately.
Butter will give your rice the very best flavor. But if you prefer, you can use olive oil.This recipe is very easy to customize:
Use any veggies you like; fresh instead of frozen, broccoli, bok choy, bean sprouts, etc.
Use any protein you like; chicken, pork, bacon, etc.
Cooked brown rice or quinoa could also be used.
Store cooled rice in an airtight container and reheat in the microwave covered with a damp paper towel to help rehydrate the rice.