Fried Rice

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2 tablespoons butter, divided
1 egg, whisked for scrambling
1 medium carrot, diced
1 medium onion, diced
Pinch of kosher salt
1 clove garlic, minced (or more, to taste)
2 cups cooked and chilled rice
2 tablepoons soy sauce
1 tablespoon oyster sauce
1 cup frozen peas
1 cup cooked protein cut into ½-inch pieces (beef, check, or shrimp)
½ teaspoon toasted sesame oil (optional, to taste)
¼ teaspoon white pepper (optional, to taste)
3 green onions, thinly sliced


The rice must have been cooked and then chilled before using it in fried rice. I simmer two cups of rice in 4 cups of water and then place all that in a container overnight in the refrigerator. I've kept rice up to two weeks this way.

The protein (beef, chicken, or shrimp) that you use must be pre-cooked. If not using leftovers from the refrigerator for this recipe then cook your protein in your wok with a small amount of oil before starting this recipe and set it aside.

Have all ingredients prepared and at hand before starting to cook, stir-frying in a wok goes quickly and you must keep everything constantly moving to prevent burning.

  1. Set wok over medium-high heat and heat ½ tablespoon of butter until bubbly. Scramble egg in butter until softly set. Remove eggs from wok and chop into small pieces. Set aside.
  2. Add ½ tablespoon of butter to wok and heat until bubbly. Stir-fry carrot in butter until it just starts to show some yellowing, indicating that it will start to caramelize soon. Do not allow it to caramelize.
  3. Add onions, salt, and ½ tablespoon butter to wok and continue to stir-fry until onions become translucent.
  4. Add garlic to wok and stir-fry until fragrant, about 30 seconds.
  5. Add rice, ½ tablespoon of butter, soy sauce, and oyster sauce to wok and stir-fry until rice is heated through, about 5 minutes.
  6. Add scrambled egg, peas, and protein to the wok and stir fry until everything is heated through, 2 - 3 minutes.
  7. Remove wok from heat.
  8. Optional - add white pepper and sesame oil to wok and toss to distribute evenly throughout.
  9. Serve rice topped with sliced green onions for garnish.