Fried Rice

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Fried Rice
Cuisine: Asian
Servings: 4


  • 4 spring onions, sliced
  • 2 EGGS
  • 2 large carrots, peeled and diced
  • 1/2 cup frozen peas
  • 2 tablespoons extra virgin olive oil
  • 2 cups of rice
  • ½ teaspoon minced garlic
  • 1 tablespoon oyster sauce
  • 1 teaspoon chili paste
  • 1 tablespoons butter,
  • salt and black pepper
  • 3–4 tablespoons soy sauce, or more to taste
  • 1/2 teaspoons toasted sesame oil


  • Cook the rice according to package instructions.
  • Bring a small pot with water to a boil and cook diced carrots and peas until fork-tender. Drain and set aside.
  • Lightly beat the eggs.
  • Heat butter in a wok over medium-high heat.
  • Pour in beaten eggs and let sit for about 30 seconds, then break them into small pieces with a wooden spoon. Cook and stir until cooked thoroughly.
  • Remove the eggs from the wok and place them on a plate.
  • Heat 2 tablespoons of extra virgin olive oil in the wok over medium heat. Add spring onions and garlic, and cook for about 1 minute.
  • Add rice into the wok and stir well.
  • Stir in eggs, carrots, peas, soy and oyster sauce, and chili paste.
  • Raise the heat and fry for a minute, stirring two to three times.
  • Serve the rice immediately.


Garnish with chopped chives For more flavor, add garlic and paprika powder.

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