Description
Amazing Cheesy Scrambled Egg Fried Rice with Garlic Butter
Ingredients
- Day-Old Cooked Rice
- Large Eggs
- Shredded Sharp Cheddar Cheese
- Shredded Monterey Jack Cheese
- Unsalted Butter
- Fresh Garlic
- Small Yellow Onion or Shallots
- Fresh Scallions
- Frozen Peas
- Frozen Carrots
- Thinly Sliced Beef (Optional Protein)
- Low-Sodium Soy Sauce
- Toasted Sesame Oil
- Neutral Oil (Vegetable, Canola, or Grapeseed)
Instructions
- Prep Your Ingredients: Shred your cheese and set aside. Crack your eggs into a bowl, add a splash of milk or water (about 1 tablespoon for every 2 eggs) and a pinch of salt and pepper. Whisk until just combined. Mince your garlic. Chop your onion/shallot and any other vegetables you’re using. Slice your beef if including.
- Scramble the Cheesy Eggs: Heat 1 tablespoon of neutral oil in a large wok or skillet over medium heat. Pour in the whisked eggs. As they start to set, push them around gently. When they are about 70-80% cooked but still a little wet, sprinkle in about half of your shredded cheese. Continue to gently fold until the cheese is melted and the eggs are soft, fluffy, and just cooked through. Don’t overcook them! Transfer the cheesy scrambled eggs to a separate plate and set aside.
- Cook the Beef (if using): If using beef, add another tablespoon of neutral oil to the same wok/skillet over medium-high heat. Add the thinly sliced beef and stir-fry until nicely browned and cooked through. Season with a pinch of salt and pepper. Remove the cooked beef and set aside with the eggs.
- Make the Garlic Butter Base: Reduce heat to medium. Add 2-3 tablespoons of butter to the empty wok/skillet. Let it melt. Add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic! This creates our amazing garlic butter foundation.
- Sauté Aromatics and Veggies: Add the chopped onion/shallot to the garlic butter in the wok. Sauté until softened, about 2-3 minutes. Stir in your frozen peas and carrots (or other hardier veggies) and cook for another 2-3 minutes, until slightly tender.
- Fry the Rice: Increase the heat to high. Add the day-old cooked rice to the wok. Use your spatula to break up any clumps. Spread the rice evenly across the bottom of the wok and let it fry undisturbed for about 1-2 minutes to get a slight crispness. Then toss and continue to fry for another 3-4 minutes, stirring constantly, until the rice is heated through and slightly dry.
- Season and Combine: Make a well in the center of the rice. Pour in the low-sodium soy sauce. Let it bubble for a few seconds, then toss it through the rice until everything is evenly coated. Return the cheesy scrambled eggs and cooked beef (if using) to the wok with the rice. Gently fold everything together. Sprinkle in the remaining shredded cheese. Continue to gently toss until the cheese is beautifully melted and gooey, coating the rice, eggs, and beef.
- Finish and Serve: Remove from heat. Drizzle with a teaspoon of toasted sesame oil and garnish with chopped fresh scallions. Taste and adjust seasoning if needed. Serve immediately and enjoy your incredibly flavorful and comforting Cheesy Scrambled Egg Fried Rice With Garlic Butter!
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 300 mg
Keywords: Cheesy Scrambled Egg Fried Rice