Leftover rice doesn’t have to be the sad kid in the back of the fridge—it can be the headliner of dinner! Enter this saucy, flavor-packed fried rice, where hoisin and oyster sauces come together for a sticky, umami-rich punch. Perfect as a main dish or an impressive side, it’s the ultimate way to turn yesterday’s rice into today’s star. Grab your skillet and let’s make some magic happen!

Ingredients

3 cups day-old cold rice
2 tablespoons butter
1 tablespoon toasted sesame oil
½ cup diced carrots
½ cup peas
½ onion, finely chopped
3 cloves minced garlic
2 tablespoons soy sauce
4 tablespoons hoisin sauce (hello, sweet and savory!)
2 tablespoons oyster sauce (for that deep umami kick)
1 large egg, whisked
3 tablespoons green onion, chopped
Salt and pepper, to taste

Instructions

1. Heat Up the Pan: In a large skillet or wok over medium-high heat, melt the butter with the sesame oil. Let the combo heat up until it smells heavenly.
2. Veggies First: Add the diced carrots and onion. Stir-fry for about 2-3 minutes until the onion turns translucent and the carrots start to soften. Next, add in the peas and minced garlic, cooking for another minute until the garlic releases its fragrance.
3. Time for the Rice: Add the cold day-old rice, breaking it apart as you go to eliminate any clumps. Spread it out evenly and let it sit for a couple of minutes to build up that toasty crust.
4. Saucy Goodness: Pour in the soy sauce, hoisin sauce, and oyster sauce. Stir well, making sure every grain is coated with the rich, sticky, and flavorful sauce. Taste and adjust seasoning with salt and pepper as needed.
5. Egg It Up: Push the rice to one side of the pan, creating a small well. Pour in the whisked egg and scramble it until just set. Mix it into the rice.
6. Finishing Touch: Add the chopped green onions, give everything a final toss, and serve hot!

Tips for Next-Level Fried Rice

• Let your rice chill in the fridge overnight—the drier, the better for that perfect texture!
• Want more protein? Throw in some diced chicken, shrimp, or tofu for extra bulk.
• If you like a little kick, add a splash of sriracha or chili oil.