Hey friends! I’m updating this post because today is Mya’s birthday and fried rice is her current favorite dinner! She asks for it at least twice a week and I don’t mind making it because it’s sooo delicious! We love you and are beyond proud of you, Mya! 🙂
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!
Add your cooked rice to a hot wok or skillet along with 1 tbsp of butter. Cook for 5 minutes, stirring every minute or so.
Add the onion powder, garlic powder, salt and pepper and stir well so the spices distribute evenly. Cook 1 minute.
Add the oyster and soy sauce and stir until the color of the rice changes all the way through…you’ll see what I mean when you cook it. It turns a richer color.
Add remaining butter and move to one side of pan to make room to scramble the eggs.
Add eggs and be ready to quickly scramble! This happens very quickly, which is great because you’ll be eating VERY soon now!
Combine the cooked eggs with the rice and you’re ready to eat!
This rice is SO GOOD! Full of richness from the oyster sauce and soy and my kids especially love the eggs 🙂
Serve with your favorite meat or seafood and all the vegetables you can eat! Zucchini, broccoli and mushrooms are my favorite combination. When we go out I like to get scallops. YUM!
How will you serve your Ultimate Fried Rice?
- 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
- 3 eggs
- 1/4 tsp pepper
Add cooked rice to hot wok or large skillet with 1 tbsp butter. Combine allowing butter to melt and then let cook for 5 minutes, stirring every minute or so.
Add onion powder, garlic powder, salt and pepper. Combine and let cook 1 minute.
Add oyster sauce and soy sauce. Stir to combine and let cook 1 minutes.
Add remaining butter over rice and move to one side of the pan to make room to cook the eggs. Scramble the eggs as they cook and combine with rice. This happens quickly in the hot pan!
TASTE! Adjust seasoning as needed.
Garnish with green onion for a little color and pop of freshness.
Allergic or just don't eat eggs? Omit and enjoy sooner 🙂
Have you made this recipe? SHOW ME! Tag #mybusykitchen and I’ll share your pics ad comments!
Thank you for stopping by My Busy Kitchen! – Tiffany