Ghee Fried Rice with Vegetables
A simple fried rice recipe that shows off ghee's high smoke point and nutty flavor advantage over oil or plain butter.
Fried rice is one of the simplest ways to notice ghee's flavor advantage directly - the same basic technique as any fried rice, but with a deeper, nuttier flavor than oil or plain butter would bring, without any risk of burning at the higher heat fried rice needs.
Ghee Fried Rice with Vegetables
Prep time: 10 minutes | Cook time: 15 minutes | Serves: 4
Ingredients
- 3 tbsp ghee, divided
- 2 eggs, lightly beaten
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 cup diced mixed vegetables (carrots, peas, bell pepper)
- 4 cups cooked, day-old rice (cold rice works best)
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 green onions, thinly sliced
- Salt and black pepper, to taste
Instructions
- Heat 1 tablespoon of ghee in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble quickly, breaking them into small pieces. Remove and set aside.
- Add the remaining ghee to the same pan. Add the onion and cook for 2 to 3 minutes until softened, then add the garlic and cook for another 30 seconds.
- Add the mixed vegetables and cook for 3 to 4 minutes until just tender.
- Increase the heat to high and add the cold rice, breaking up any clumps with a spatula. Stir-fry for 4 to 5 minutes, letting the rice get some color and slight crispness in places.
- Push the rice to one side, add the soy sauce, and stir it through evenly.
- Return the scrambled eggs to the pan and stir everything together. Add the sesame oil and green onions, and toss to combine.
- Season with salt and pepper to taste and serve immediately.
Notes
Day-old, cold rice is genuinely important here - freshly cooked rice holds too much moisture and tends to clump and steam rather than fry properly.
Why Ghee Works Especially Well Here
Fried rice needs high, consistent heat to get that slightly crisp texture on the rice without turning it soggy, and ghee's high smoke point (covered in more detail in our smoke point guide) lets it handle that heat without burning the way regular butter would. On top of the practical advantage, ghee's toasty flavor actually complements fried rice's savory character better than a neutral oil would.
Variations
- Add protein: Diced cooked chicken, shrimp, or tofu can be added along with the vegetables for a more substantial meal.
- Spicier version: A drizzle of chili oil or a pinch of red pepper flakes added at the end gives the dish some heat.
- Different vegetables: Almost any diced vegetable works here - this is a good template recipe for using up whatever's in the fridge.
This is a good, low-effort way to see ghee's practical advantages firsthand. For more high-heat applications, see the complete ghee guide.
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