Quick and Easy Skillet Fried Rice | Leftover white rice just got a delicious makeover. Put away the take out menus and start making your own take out! Better then take out this Quick and Easy Skillet Fried Rice is the perfect hearty side dish. Why go out when you can have the best fried rice at home! Add protein for an easy weeknight meal. With simple steps and a few ingredients you can have this delicious dish on the table in no time.
This Quick and Easy Skillet Fried Rice turns out better with cold rice. The reason being when the rice is chilled the grains stay more separate and stand up better to the stir frying. You can use freshly made white rice but the texture sill be softer than the fried rice you get from a restaurant.
You can use any type of rice you want long grain, brown, basmati or jasmine. My choice of rice is long grain. Remember the key to this recipe is using pre- cooked, chilled rice.
- 1 tablespoon unsalted butter
- 2 large eggs
- salt and pepper to taste
- 4 tablespoons vegetable oil
- 4 cups cooked long grain rice, cold
- 2 tablespoons teriyaki sauce
- 1 cup frozen peas and carrots
- 2 green onions, chopped
Add butter to a medium skillet, melt. In a small bowl whisk together the eggs, salt and pepper. Pour eggs into the frying pan, spread on the bottom and to the sides 1 minute until the bottom begins to set. Move around until no liquid is left to make the perfect scrambled eggs. Set aside.
In a large skillet on medium high heat, add oil, when hot add the cold rice and stir until the rice is broken up. Add the teriyaki sauce, and mix well until absorbed. Next, add the peas, carrots, green onion and reserved scrambled eggs. Toss mixture until vegetables are heated and serve.
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