DD Writer & Father, Slade Wenthworth Walks Us Through The Prep Of Fried Rice.

Learn How To Make This Amazing Meal For Your Kids.


I love fried rice! Here’s my recipe for making restaurant-quality fried rice at home, every time. I hope you make it at home, too. Let me know if you do! 

PREP TIME: 20 minutes 
COOK TIME: 15 minutes 


2 eggs, beaten 
3 tbsp unsalted butter 
2 strips bacon (I used Wrights thick-cut), chopped before cooking 
8-10 medium shrimp, peeled, deveined and cut into halves 
3 cups cooked rice 
1/3 cup onion, diced 
1/2 cup mixed vegetables (carrots, peas, corn). Frozen is fine. 
1 tbsp sesame oil 
3 tbsp sesame seeds, roasted for 5 minutes at 350 degrees 
3-4 medium cloves fresh garlic, minced or pressed 
4 tbsp soy sauce 


In a wok or large pan, melt 1 tbsp butter on med-high heat and cook eggs to a runny scramble, remove and save to add back in later. Clean pan. 

On med-high to high heat, add bacon and allow to render until almost done, then add shrimp again cook until nearly done. 

Push aside bacon and shrimp in the pan and add the onions and garlic, allowing them to cook separately from the proteins for a moment before stirring together. Add mixed vegetables and stir until everything is cooked through. 

Add rice and another tbsp of butter and stir until butter is melted. Add sesame oil and 2 tbsps of soy sauce. Continue to stir and/or flip, allowing the underside to cook thoroughly and allowing all rice to brown. 

Add sesame seeds and fold in cooked eggs. Continue to stir and/or flip until everything is cooked as desired. Add the last tbsp of butter if rice is sticking or for added gloss. 

Add soy sauce if needed to suit your taste.



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