ChineseMedium · Hot
Garlic Butter Egg Fried Rice
Budget-friendly egg fried rice with fragrant garlic butter, savory soy sauce, and perfectly crisp rice grains. Day-old rice works best for that restaurant-style texture.
Prep
15 min
Cook
20 min
Rest
2h
Total
2h 35m
Method
Prep the Rice
1
Rinse 2 cups white rice until water runs clear. Combine rice with 4 cups water in a pot, bring to a boil, then reduce heat to low and simmer covered for 18 minutes. Remove from heat and let steam, still covered, for 5 minutes.
2
Spread cooked rice on a baking sheet or large plate to cool quickly. Refrigerate for at least 2 hours or overnight. Cold day-old rice prevents clumping and yields better fried rice texture.
Make Garlic Butter Fried Rice
3
4
5
Add yellow onion and carrot to the wok. Stir-fry for 3-4 minutes until onion becomes translucent and carrot softens slightly.
7
8
Drizzle soy sauce along the edge of the wok. Toss rice to distribute evenly and cook for another 1-2 minutes.
9
Return scrambled eggs to the wok. Add scallions, salt, and black pepper. Toss everything together for 1 minute until well combined and heated through.
10
Drizzle sesame oil over the top and give one final toss. Serve immediately while hot.
B
Nutri-Score
Good balance
A–E · lower is better · score 1
Calories
638
per serving
Low sugar · 5g
Protein
13g
Carbs
109g
Fat
16g
Sat. fat
8g
Fiber
3g
Sugar
5g
Sodium
351mg
Gluten FreePescatarianDairyHeart HealthyDiabetes FriendlyHigh ProteinLow Carb AlternativeBalanced Macros
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.7
per serving
BCarbonAEU all-round· carbon sets the grade
Water
1.5m³
Land
18Pt
Runoff
0.05g P
White Rice (dry, will yield 4 cups cooked) drives 60% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
3
Sweet
6
Salty
1
Sour
2
Bitter
4
Spicy
Textures
CrispyTenderFluffySilky
Aromas
Garlic ForwardButterySavoryScallionUmami Rich
Kitchen Equipment
Primary Tool
WokCounter FootprintMedium
Techniques
Safety & Storage
Allergen Warning
This recipe contains multiple top allergens. Butter contains milk proteins, eggs are present in both the scramble and fried rice, soy appears in the sauce, and sesame oil is used as a finishing drizzle. Ensure all allergens are communicated to diners and workstations are properly cleaned before preparation.
Cooking Temperature
The wok must be properly heated over medium-high heat before adding butter and ingredients. Butter should foam within 1 minute of contact with the hot surface. Rice should be stir-fried until each grain is heated through and slightly crispy.
High Risk Population
Eggs are used both raw (cracked directly into hot wok) and in the final dish. For elderly, pregnant, immunocompromised, or young children, ensure eggs are cooked to 160°F internal temperature to eliminate salmonella risk.
Cross Contamination
Prevent cross-contamination by using separate cutting boards for vegetables and proteins. Clean all utensils, tongs, and spatulas that contact raw eggs before using them with other ingredients. Wash hands thoroughly after handling raw eggs.
Storage
Day-old rice must be refrigerated within 2 hours of cooking. Store in an airtight container for up to 24 hours before frying. Leftover fried rice can be refrigerated for up to 3 days in a sealed container.
Shelf Life
Cooked fried rice should be consumed within 2 hours of cooking for best quality. Reheated rice dishes should reach 165°F throughout. Discard any fried rice left at room temperature for more than 2 hours.
Handling
When breaking up cold rice clumps with the spatula, ensure rice reaches all areas of the hot wok. Clumped rice in the center may not reach safe cooking temperatures. Use a large enough vessel to allow rice to spread in a thin layer.
Pro Tips
Technique
The secret is patience with your rice — spread it out on a baking sheet after cooking, pop it in the fridge, and let those grains dry out overnight. Cold, dry rice is the difference between clumpy sadness and wok-tossed perfection.
Batch Cooking
I always cook a big pot of rice on Sunday and stash the extras in the fridge. By midweek, I've got the perfect base for fried rice in under twenty minutes — no last-minute stress, no food waste, just weeknight wins.
From the chef
Back in my grad school days, this garlic butter egg fried rice was my Tuesday night survival meal — cheap, fast, and it made my cramped apartment kitchen smell like a proper wok station. The real trick? Day-old rice that’s been sitting in the fridge, each grain dried out and ready to sear up crispy instead of steaming into mush. This dish proves you don't need a culinary degree or fancy ingredients — just a few staples and about twenty minutes to feed yourself like you actually mean it.
TagsBudget FriendlyWeeknight DinnerWok CookingQuick Prep
AllergensEggsMilkSoySesame
Source: generated · June 10, 2026