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Homemade 15 Minute Soy Sauce Butter Fried Rice. recipe photo

15 Minute Soy Sauce Butter Fried Rice.

This 15 Minute Soy Sauce Butter Fried Rice is quick, flavorful, and comforting! A buttery, umami-packed dish with fresh broccoli and eggs, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 1/3 cup tamari or low sodium soy sauce for that essential umami kick
  • 1 teaspoon honey to balance the saltiness with subtle sweetness
  • chili flakes adjust to your preferred spice level
  • 4 tablespoons salted butter adds richness and depth of flavor
  • 1 1/2 cups broccoli roughly chopped
  • 2 large eggs beaten
  • 4-5 cups steamed rice day-old rice works best for frying
  • 3 green onions thinly sliced

Equipment

  • Large non-stick skillet or wok
  • Spatula
  • Measuring cups and spoons
  • Cutting board and sharp knife
  • Bowl

Method
 

Preparation
  1. Roughly chop broccoli into bite-sized pieces and thinly slice green onions. Beat the two large eggs in a small bowl and set aside. Measure tamari or soy sauce, honey, and chili flakes.
Cooking
  1. Heat 2 tablespoons of salted butter in a skillet or wok over medium heat. Add chopped broccoli and sauté for 3-4 minutes until tender but still crisp.
  2. Push broccoli to one side of the pan. Pour beaten eggs into cleared space. Let sit a few seconds, then gently scramble until just cooked but still soft. Mix eggs and broccoli together.
  3. Add steamed rice to the skillet, breaking up clumps with a spatula. Stir together and heat through evenly.
  4. In a small bowl, whisk tamari or soy sauce, honey, and a pinch of chili flakes. Pour over rice and stir well. Add remaining 2 tablespoons butter and stir constantly until melted and rice is glossy.
  5. Turn off heat. Sprinkle thinly sliced green onions over the top and give a final stir to combine.

Notes

  • Use day-old rice for best texture and to avoid mushy fried rice.
  • Adjust chili flakes to control the heat level to your preference.
  • Store leftovers in an airtight container in the fridge for up to 3 days and reheat in a skillet with a splash of water or broth.
  • For a vegan option, replace eggs with scrambled tofu and use plant-based butter.
  • Add extra vegetables or proteins like bell peppers, peas, or cooked chicken for variety.