Fried rice is a favorite in our house! We love going to Japanese Steakhouse restaurants and a few years ago I decided I needed to master this recipe. It has taken time.
All fried rice is *definitely not* created equal!
The secret to this fried rice – don’t skip or replace the butter! If you use oil, it will still be good, I promise. But it won’t be quite the same. There’s just something about the butter that makes the rice rich and silky.
Adding oyster sauce adds a richness as well that is another surprise layer of flavor in combination with the soy sauce. If you’ve never tried it – it’s definitely worth it and you can find it in almost any grocery store.
The best part about this rice is its versatility. It’s the perfect side to literally any meat, seafood or vegetable. We tend to use all veggies when I cook this at home and enjoy meat (seafood for me!) when we’re out at a restaurant. When I make fried rice bowls, I add fried rice to the bottom of a bowl, add cooked vegetables and meat, if you’re using it and garnish with thinly sliced green onions.
Use whatever vegetables you have on hand. A few of our favorites are broccoli, carrots, mushrooms and zucchini.
OK, get your plate or bowl ready, because this all happens quickly!
Let’s do it…
3 cups cooked rice
2 tbsp butter
1 tbsp oyster sauce
1 tbsp soy sauce
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp pepper