Butter Fried Rice
Elevate your weeknight dinner game with this irresistibly flavorful Butter Fried Rice, a one-pan wonder that's as simple as it is satisfying. Featuring perfectly seasoned day-old rice tossed with savory soy sauce, aromatic garlic, and a medley of colorful veggies like carrots and peas, this dish strikes the perfect balance of comfort and convenience. The addition of creamy, unsalted butter infuses every grain with a rich, luscious flavor, while scrambled eggs (optional) add a boost of protein and texture. Finished with a sprinkle of fresh green onions for a zesty punch, this Butter Fried Rice is ready in just 25 minutes, making it the ultimate quick and delicious option for busy weeknights. Serve it as a hearty main dish or a versatile side — either way, it’s sure to become a household favorite! Keywords: butter fried rice, quick fried rice recipe, easy rice dishes, weeknight dinner ideas.
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Recipe Information
Ingredients
- 3 cups Cooked rice (preferably day-old)
- 3 tablespoons Unsalted butter
- 2 cloves Garlic (minced)
- 0.5 cups Onion (finely chopped)
- 0.5 cups Carrot (diced)
- 0.5 cups Frozen peas
- 2 tablespoons Soy sauce
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 2 stalks Green onions (chopped)
- 2 pieces Eggs (optional, scrambled)
Instructions
Heat 2 tablespoons of unsalted butter in a large skillet or wok over medium heat until melted.
Add the minced garlic and chopped onion, and sauté for 2-3 minutes until fragrant and the onion turns translucent.
Stir in the diced carrot and cook for 3-4 minutes until it starts to soften.
Add the frozen peas and cook for another 2 minutes, stirring frequently.
If using eggs, push the vegetables to one side of the skillet. Add 1 tablespoon of butter to the empty side, crack in the eggs, and scramble them until cooked. Mix them with the vegetables.
Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir well to combine with the vegetables.
Pour the soy sauce evenly over the rice, and season with salt and ground black pepper. Mix everything thoroughly and cook for 2-3 minutes until the rice is heated through and well-coated.
Turn off the heat, and stir in the chopped green onions for a burst of fresh flavor.
Serve hot as a main dish or a side dish. Enjoy!
Nutrition Facts
Calories |
1408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 465 mg | 155% | |
| Sodium | 2568 mg | 112% | |
| Total Carbohydrate | 203.3 g | 74% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 15.0 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 235 mg | 18% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1199 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
