Rice is a staple in my house. My mom has made so many fried rice renditions, and it really shows how much opportunity rice has. I love making fried rice because I know I usually have some vegetables I can toss into it and other add-ons like meat. This dish usually eases my Chinese food craving and is definitely way healthier and cheaper than ordering takeout.
1 small white onion
4 garlic cloves, minced
1-2 cups of frozen vegetables, defrosted (I like carrots, peas, edamame)
3 cups of cooked and chilled rice (white or brown)
2 tbsp. butter
4-5 tbsp. soy sauce
1 tsp. sesame oil
salt, black pepper, and garlic powder for taste
chili oil (optional; to serve with)
Sauté onions and garlic for around 2 minutes in a medium-high heat saucepan.
Add vegetables, and sauté until they are all soft for about 5 minutes.
Move vegetables over in the pan, and add remaining butter. Once melted, add rice and soy sauce.
Stir the rice and veggies every 20 seconds until they turn slightly brown.
Remove from heat and add the sesame oil. You can add additional soy sauce, salt, pepper, and garlic powder for taste.
Serve hot, or keep refrigerated for up to three days.