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cheesy scrambled egg fried rice with garlic butter

Cheesy Scrambled Egg Fried Rice with Garlic Butter

Cheesy scrambled egg fried rice with garlic butter is your new go-to for a quick, satisfying, and incredibly flavorful meal that comes together in under 30 minutes. This recipe transforms simple ingredients into a delightful dish perfect for busy evenings or whenever a craving strikes.
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Prep Time 20 minutes
Total Time 30 minutes
Servings: 1 serving
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup cooked rice (day-old is best, cold)
  • 2 large eggs
  • 1/4 cup shredded cheddar cheese (or your favorite melting cheese)
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 teaspoon sesame oil
  • Salt and freshly ground black pepper to taste
Optional garnishes
  • chopped green onions
  • red pepper flakes
  • a drizzle of sriracha

Equipment

  • Medium skillet or wok
  • Spatula
  • Airtight container

Method
 

  1. In a medium skillet or wok, melt 1 tablespoon of the unsalted butter over medium heat. Add the minced garlic and sauté for about 30-60 seconds until fragrant, being careful not to burn it.
    2 tablespoons unsalted butter, 3 cloves garlic, minced
  2. Push the garlic to the side of the skillet, or remove it briefly. Crack the two large eggs into the empty side of the skillet. Gently whisk them, allowing them to cook until they are mostly set but still slightly soft and creamy. Season the eggs with a pinch of salt and pepper.
    2 large eggs, Salt and freshly ground black pepper to taste
  3. Once the eggs are almost cooked through, gently break them up with your spatula and mix them with the sautéed garlic. This will infuse the eggs with that delicious garlic flavor.
    3 cloves garlic, minced
  4. Add the cooked rice to the skillet. Break up any clumps of rice with your spatula. Stir-fry the rice with the eggs and garlic for 2-3 minutes, allowing it to heat through.
    1 cup cooked rice (day-old is best, cold)
  5. Sprinkle the shredded cheddar cheese (or your chosen melting cheese) over the rice mixture. Stir continuously until the cheese is melted and coats the rice and eggs, creating a lovely creamy texture.
    1/4 cup shredded cheddar cheese (or your favorite melting cheese)
  6. Drizzle the soy sauce and sesame oil over the rice. Stir well to ensure everything is evenly distributed. Taste and adjust seasoning with additional salt and pepper if needed.
    1 tablespoon soy sauce (or tamari for gluten-free), 1 teaspoon sesame oil, Salt and freshly ground black pepper to taste
  7. Remove the skillet from the heat. Serve the cheesy scrambled egg fried rice with garlic butter immediately. Garnish with chopped green onions, red pepper flakes for a touch of heat, or a drizzle of sriracha for extra flavor, if desired.
    chopped green onions, red pepper flakes, a drizzle of sriracha

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on stovetop or microwave. Can be frozen for up to 2-3 months.