This a variation of everyone’s favourite fried rice from good to wow with just a dollop of butter! This butter fried rice takes less than 20 minutes to prep and cook! Perhaps it takes even less time to devour ha!
My beloved and I love a good o’ fashion American street food – hot dogs! They are so tasty and easy to make and perfect for a quick TV dinner. The Frankfurts that I bought strangely came in 7 a tray and hot dog buns come in 6 in a packet. So what do you do when the remaining Frankfurt? If you read my blog long enough, you’ll know it has to be fried rice! Ah, great minds!
One of my many wonderful food memories growing up in Malaysia was eating Western food. There was a particular Western food stall in Penang that my mum would take my sister and I on special occasions e.g birthday and a reward for achieving good marks in school (what a stereotypical Asian thing to do ha!). I vaguely remember the Western food stall was called Chef’s Delight which located in Pulau Tikus. Looking back, it was a shabby place but aren’t all great eateries are? They served super delicious barbecue chicken, mixed grilled (oh the herbed grilled lamb was to die for!) and butter fried rice. A tad heavy meal for a small kid like me but boy I devoured everything on my plate!
It has been decades since I last ate there. You know how’s it is like – you had a couple of great dishes as a kid and they were so good that you reminiscing them in your adult life from time to time. My butter fried rice is a way to relive that childhood memory.
The original version uses luncheon meat which I have substituted with Frankfurt. I start by melting butter with a little cooking oil (to avoid the butter from burning) and saute onion and garlic until aromatic. I omitted the scramble eggs in the fried rice in return for sunny side up eggs. I was craving for gooey egg yolks oozing down the buttery fried rice. The most important step for this fried rice is once you have finished cooking the fried rice, stir in a small dollop of butter. I find a butter flavour tends to get lost in cooking so completing the dish with a fresh dollop of butter emphasises the butter flavour.
- 1 Tbsp butter
- 1 small brown onion, finely diced
- 2 cloves of fat garlic, finely chopped
- 1 Frankfurt,diced
- 1 cup frozen mixed vegetables (peas, sweet corn & carrots), thawed
- 2 cups cooked rice
- 1 to 2 Tablespoons of light soy sauce (to taste)
- 2 sunny side up eggs
- 1 spring onion, thinly sliced
- Over low heat melt 1/2 tablespoon of butter with a drop of cooking oil. When the butter is almost melted, add brown onion and cook until translucent. Follow by adding garlic and saute until aromatic.
- Add diced Frankfurt and mixed vegetables and saute over medium heat for a minute or until the Frankfurt and mixed vegetables are heated through.
- Add rice and stir to combine. Saute the mixture for a minute over high heat.
- Then turn the flame to low, add soy sauce. Stir again to combine all ingredients. Check for taste, add more soy sauce if required. Then turn the flame to high again, cook the fried rice another 20 second. Stir in the remaining 1/2 tablespoon of butter until well combined and remove the pan from heat.
- Plate the fried rice and top with sunny side up eggs and spring onion. Serve immediately.
AYESHA VERMA says
I have read your post and it is amazing. I also tried fried rice with egg it was very nice
even I have shared something similar recipe on my blog post you can also have a look