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Meal Instructions
Specimen #0035·SKILLET·Dead Simple

Dad's Skillet Fried Rice (Leftover Rescue)

Transform cold leftover takeout rice into restaurant-quality garlic butter fried rice with scrambled eggs and peas in 10 minutes.

Cook temp
HIGH HEAT
Total time
11m
REST
1m
Serves
4
PULL AT
165°F
Ingredients
3 cups Cold Day-Old Cooked Rice — jasmine or long grain
3 pieces Large Eggs — beaten
1 cup Frozen Peas and Carrots
1 tbsp Unsalted Butter
1 tbsp Vegetable or Canola Oil
2 tbsp Low-Sodium Soy Sauce
1 tsp Toasted Sesame Oil
1/2 tsp Garlic Powder
Equipment
12-Inch Skillet or Wok
Wooden Spatula
Small Whisk Bowl
DirectionsGet to the point
1Melt 1 tbsp butter and 1 tbsp oil in a smoking hot skillet. Add 1 cup frozen peas and carrots; sauté 2 mins.
2Push veggies to side, crack in 3 beaten eggs, and scramble until just set.
3Dump in 3 cups cold day-old rice, breaking up clumps with spatula.
4Drizzle 2 tbsp soy sauce, 1 tsp toasted sesame oil, and garlic powder; toss vigorously for 3 minutes.
Dad pro tip

The secret to 5-star takeout fried rice is COLD rice straight from the fridge and 1 tablespoon of real butter. The butter browns the starches and makes it taste like a Japanese teppanyaki grill.

Kid adjustment

Kids love this as-is. Add cooked diced ham or leftover chicken for an instant meat protein boost.

Reheat

Reheat in microwave for 1 minute with a damp paper towel over top or toss in a hot skillet for 2 minutes.

BASIS: 12-Inch Nonstick Skillet high-heat wok simulation; tested cold jasmine rice.310 kcal · 10g protein · 46g carbs · 9g fat
USDA FoodData Central #171287 & #168878
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