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.
skillet Timer
Set for 8 mins @ High Heat (400°F / 204°C)
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point Execution
Melt 1 tbsp butter and 1 tbsp oil in a smoking hot skillet. Add 1 cup frozen peas and carrots; sauté 2 mins.
Push veggies to side, crack in 3 beaten eggs, and scramble until just set.
Dump in 3 cups cold day-old rice, breaking up clumps with spatula.
Drizzle 2 tbsp soy sauce, 1 tsp toasted sesame oil, and garlic powder; toss vigorously for 3 minutes.
Step-by-Step Guided Instructions
Set a large 12-inch nonstick skillet over high heat. Add 1 tbsp unsalted butter and 1 tbsp neutral cooking oil. Once butter foams, dump in 1 cup frozen peas and diced carrots. Sauté for 2 minutes until thawed and sizzling.
Combining butter with high-heat oil adds rich Japanese hibachi steakhouse flavor without burning the butter.
Push the vegetables to one side of the skillet. Pour 3 beaten eggs into the empty side. Scramble vigorously for 60 seconds with a spatula until soft curds form, then chop and fold into the vegetables.
Cooking the eggs directly in the pan well saves dirtying a separate pan.
Add 3 cups cold, day-old white rice directly into the pan. Use the flat edge of your spatula to press and break clumps apart. Sauté over high heat for 3 minutes, tossing constantly.
Never use freshly steamed warm rice; cold refrigerated grains have retrograded starches that sear crisp instead of turning to glue.
Drizzle 2 tbsp low-sodium soy sauce, 1 tsp toasted sesame oil, and 1/2 tsp garlic powder evenly across the rice. Toss continuously for 2 minutes until rice is uniformly toasted brown and steaming hot. Plate immediately.
Drizzle soy sauce along the outer hot rim of the pan so it caramelizes instantly as it flows into the rice.
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.
Kids love this as-is. Add cooked diced ham or leftover chicken for an instant meat protein boost.
- Air fryer frozen egg rolls
- Steamed edamame with sea salt
- Sliced cucumber salad
Reheat in microwave for 1 minute with a damp paper towel over top or toss in a hot skillet for 2 minutes.