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cheesy scrambled egg fried rice with garlic butter

Cheesy Scrambled Egg Fried Rice with Garlic Butter

Delicious and surprisingly simple way to transform leftover rice into a restaurant-quality meal, perfect for busy weeknights or a satisfying brunch.
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Minutes 30 minutes
Course: Brunch, Main Course
Cuisine: Fusion
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon unsalted butter
  • 2 tablespoons garlic, minced
  • 4 large eggs
  • 1/4 cup milk or cream
  • to taste salt
  • to taste freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 3 cups cooked day-old rice (preferably cold from the refrigerator)
  • 1/2 cup frozen peas and carrots mix
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 teaspoon sesame oil
  • 1/4 cup shredded cheddar cheese (or your favorite melting cheese)
  • Optional chopped green onions for garnish
  • Optional toasted sesame seeds for garnish
  • Optional drizzle of sriracha for garnish

Equipment

  • Medium Bowl
  • Non-stick skillet or wok
  • Spatula
  • Plate
  • Airtight container

Method
 

  1. In a medium bowl, whisk together the eggs, milk or cream, salt, and pepper until well combined and slightly frothy.
    4 large eggs, 1/4 cup milk or cream, to taste salt, to taste freshly ground black pepper
  2. Heat 1 tablespoon of butter in a non-stick skillet or wok over medium heat. Once the butter is melted and shimmering, pour in the egg mixture.
    1 tablespoon unsalted butter
  3. Let the eggs cook undisturbed for about 30 seconds until the edges begin to set. Then, using a spatula, gently push the cooked portions towards the center, allowing the uncooked egg to flow underneath. Continue this process until the eggs are mostly cooked but still slightly soft and moist. Remove the scrambled eggs from the skillet and set them aside on a plate.
  4. Add the remaining 2 tablespoons of butter to the same skillet or wok. Once melted, add the minced garlic and sauté over medium-low heat for about 1 minute, until fragrant and lightly golden. Be careful not to burn the garlic, as this will make it bitter.
    2 tablespoons unsalted butter, 2 tablespoons garlic, minced
  5. Increase the heat to medium-high. Add the cooked day-old rice to the skillet with the garlic butter. Break up any clumps of rice with your spatula and stir-fry for 2-3 minutes, allowing the rice to heat through and the kernels to separate slightly.
    3 cups cooked day-old rice
  6. Add the frozen peas and carrots mix to the skillet. Stir-fry for another 2-3 minutes, until the vegetables are heated through. Pour in the soy sauce and sesame oil, stirring well to evenly coat the rice and vegetables.
    1/2 cup frozen peas and carrots mix, 2 tablespoons soy sauce, 1 teaspoon sesame oil
  7. Gently fold the reserved scrambled eggs back into the fried rice. Sprinkle the shredded cheddar cheese evenly over the mixture.
    1/4 cup shredded cheddar cheese
  8. Reduce the heat to low, cover the skillet for 1-2 minutes, or until the cheese is melted and gooey, creating that irresistible cheesy pull.
  9. Give everything a final gentle stir. Serve the cheesy scrambled egg fried rice hot, garnished with chopped green onions, toasted sesame seeds, and a drizzle of sriracha, if desired.
    Optional chopped green onions, Optional toasted sesame seeds, Optional drizzle of sriracha

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop for best texture.