15 Minute Soy Sauce Butter Fried Rice Recipes
THE BEST FRIED RICE
The BEST Fried Rice. This fried rice is loaded with veggies and only takes 20 minutes to make!
Provided by Kelley Simmons
Categories Main Course
Time 20m
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of butter into a large skillet.Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.
- Add the remaining tablespoon of butter into the pan. Add carrots and onion to the pan and cook until tender, 3-4 minutes. Stir in garlic and cook for an additional minute.
- Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.
- Add the eggs back to the pan and stir in soy sauce, oyster sauce and sesame oil. Cook for 1-2 minutes to heat through.Serve immediately with green onions for garnish, if desired.
Nutrition Facts : Calories 379 kcal, Carbohydrate 58 g, Protein 12 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 138 mg, Sodium 767 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
15 MINUTE SOY SAUCE BUTTER FRIED RICE
Fast and easy fried rice that can be made in less than 15 minutes - so yummy - perfect for busy days!
Provided by Tieghan Gerard
Categories light meal
Time 15m
Number Of Ingredients 8
Steps:
- 1. In a small bowl, combine the tamari and honey, and season to taste with chili flakes.2. Melt 1 tablespoon butter in a large skillet over medium heat. Add the eggs and let cook until the edges start to set, 1-2 minutes. Gently scramble the eggs. Add the rice, broccoli, and remaining butter. Toss the rice in with the butter and cook until the butter coats the rice. Pour in the sauce, cook until the rice is crisping, 4 to 5 minutes. Stir in the green onions and remove from the heat. 3. Serve warm, topped with green onions and chili flakes.
Nutrition Facts : Calories 369 kcal, ServingSize 1 serving
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- Heat 1/2 tablespoon of butter in a large sauté pan* over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
- Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom.) Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined. Taste and season with extra soy sauce, if needed.
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- SCRAMBLE: Heat a large skillet, wok or large dutch oven over medium heat. Add a tablespoon of butter and olive oil to the skillet. When the butter melts, add the beaten eggs and scramble them in the pan quickly, breaking up any large pieces. Remove the eggs to a bowl and set aside for later.
- SAUCE: In a small bowl, stir together the soy sauce, oyster sauce, sesame oil, red pepper flakes (if using) and the white pepper; set aside for later.
- SAUTE: Kick the heat up to medium-high. Add the remaining butter and oil to the skillet. When the butter melts, add the onions, carrots, and garlic and saute them for 3-4 minutes, stirring often to make sure nothing sticks or burns. Then, add the peas and continue to cook for one more minute.
- FRY: Now add the rice over the veggies, add the scrambled eggs back into the pan and drizzle with the prepared sauce. Stir everything so the rice is evenly coated. Flatten the rice out into a think layer and allow the rice to sizzle for 30 seconds untouched. Stir and then let sit again for 30 seconds. Alternating gives the rice time to heat though. You’ll notice the rice starts to sizzle and pop in the pan. When the sauce is absorbed and the rice is popping, it’s done! Add the scallions during the last few seconds. Taste, adjust with additional soy sauce if desired. Serve warm.
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