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This Chinese-inspired fried rice recipe is my absolute fave. It’s quick and easy to make, customizable with any of your favorite mix-ins, and so irresistibly delicious.
Hey friends! I’m digging back into the blog archives today to share one of my all-time favorite recipes.
My favorite homemade fried rice. ♡
Growing up, our family had a tradition of eating lunch every Saturday at our neighborhood’s favorite local Chinese restaurant. And every single Saturday for lunch, I ordered the same thing — egg drop soup and fried rice, my absolute favorites. This restaurant set the bar high for me early when it comes to how amazing fried rice could be. Theirs was always perfectly al dente with slightly crispy edges, full of rich savory flavors, and loaded up with plenty of extra veggies, eggs, and whatever protein sounded good.
After our favorite restaurant sadly closed over a decade ago, I spent years tinkering around with dozens and dozens of batches of fried rice, attempting to recreate a fried recipe that tasted as good as theirs. And while nothing will ever match the original in my book, this fried rice recipe that I’ve landed on is as close as I’ve come and has been my favorite go-to ever since. It’s surprisingly speedy to make, easy to customize with your favorite add-ins, and SO flavorful and comforting. Thousands of our readers have also made and enjoyed it over the years since. So if you’re looking for a good recipe to try, I hope you’ll enjoy it too.
Let’s make some homemade fried rice!
Fried Rice Recipe | 1-Minute Video
Tips For Making The Best Fried Rice:
Ok, let’s get right to it. Here are the important things I have learned over the years about how to make the best fried rice.
1) Use cold rice: You’ve gotta plan ahead and use thoroughly-chilled cooked rice. A fresh batch of warm (or even lukewarm) rice will not fry well when it hits the hot pan, and will result in soggy and sticky clumps — no good. So leftover refrigerated rice is ideal! Or, if you are in a hurry (or have an impulse craving for fried rice, which I completely understand ?), just cook up a fresh batch of rice. Then spread it out on a baking sheet or another large flat pan, drape the rice with a layer of plastic wrap, then pop it in the fridge for 30 minutes (or in the freezer for 10-15 minutes) until it is thoroughly chilled (not frozen).
2) Use butter: Yes, butter. I have made many a batch of fried rice using various oils, and I’m now convinced there’s a reason why Japanese steak houses use that big slab of butter when they’re making fried rice. It just tastes so much better, and also makes everything brown up perfectly. (Although by contrast to Japanese steak houses, we only use 3 tablespoons for a large batch of rice in this recipe.)
3) Use veggies: This is one of my big pet peeves with lame take-out fried rice — not enough veggies! In addition to adding some nice spots of color, veggies go a long way in adding some flavor and freshness to fried rice. Our local Chinese restaurant always added both white and green onions, too, which I included in this recipe. But feel free to modernize this recipe with some other delicious stir-fried veggies as well!
4) Use toasted sesame oil and oyster sauce: If you do not eat seafood, you can leave out the oyster sauce and your fried rice will still be great. But this ingredient makes such a difference in good fried rice, and a little goes a long way. So even if you’re not into oysters, don’t be scared of oyster sauce! Toasted sesame oil, on the other hand, is 100% non-negotiable. It is my favorite smelling ingredient in my kitchen, and tastes wonderful in fried rice. (Also note that sesame oil is meant as a finishing oil, not a cooking oil, so remove the pan from the heat and then stir it in.)
5) Use high heat: This will help fry and brown the rice and veggies well, and will also help prevent the rice from steaming in the pan instead of frying.
6) Let the rice brown a bit on the bottom: If you’re like me and love your rice to be a bit crispy, let it rest for a bit in between stirs so that it can brown a bit on the bottom. It also helps greatly to use a non-stick skillet so that the rice doesn’t stick to the bottom of the pan.
7) Don’t be afraid to add in some extra soy sauce at the end: I know that everyone has different sensitivities to salt, and different brands of soy sauce also contain pretty dramatically different levels of sodium. So I went a little light on soy sauce in the recipe below. But please add more at the end if this tastes good to you. I almost always stir an extra drizzle into my portion and love it.
Homemade Fried Rice Ingredients:
Alright, so let’s talk ingredients. To make this fried rice recipe, you will need (affiliate links included):
Cooked, chilled rice: Any kind of white or brown rice will do. Just be sure that it is cooked (I always cook mine in this rice cooker, which works like a charm) and thoroughly chilled (in a sealed container in the refrigerator) before adding it to your hot skillet. Again, freshly-cooked rice will not work well in this recipe.
Eggs: Which add great flavor, texture and protein.
Carrots, onions, green onions and peas: This is the base mix of veggies that I always use for fried rice, but feel free to add in other stir-fry veggies you love (see ideas below).
Garlic: Freshly-minced.
Soy sauce: I created this recipe using low-sodium soy sauce. So add less if you’re using traditional soy sauce.
Oyster sauce: This is a major flavor booster in fried rice and (don’t worry) doesn’t taste like oysters. You can find it in the Asian section of grocery stores, or order it on Amazon.
Toasted sesame oil: The finishing touch in this recipe, which is a must. You can also find it in the Asian section of grocery stores, or order it on Amazon.
Butter: My favorite way to stir fry rice.
How To Make Fried Rice:
To make this homemade fried rice recipe, simply:
Scramble eggs: Using a small pat of butter, scramble some eggs in a large sauté pan, breaking them into small pieces as you go. Then transfer the eggs to a separate plate, and set aside.
Sauté veggies and garlic: Return your sauté pan to the heat, and sauté the onions, carrots, peas and garlic until soft and cooked through.
Stir fry rice: Then turn the burner to high heat. Scooch the veggies over to one side of the pan, melt the remaining butter in the other half, and add the chilled rice, soy sauce, and oyster sauce (if using). Then stir to combine with the veggies and continue sautéing the rice, stirring every 15-20 seconds or so for 3 minutes, or until you notice the rice and veggies starting to brown slightly.
Remove pan from heat. And stir in your green onions, sesame oil, and scrambled eggs.
Taste and season. Give the rice a taste, and season with salt and pepper, plus any extra soy sauce or sesame oil if needed.
Serve! Then dish it up and serve nice and warm!
Easy Fried Rice Variations:
The sky’s the limit when it comes to homemade fried rice variations, so feel free to get creative and use up other leftover ingredients you may happen to have on hand. That said, here are some classic add-ins:
Chicken Fried Rice: You can either sauté some chicken in a separate sauté pan while making your fried rice. Then shred or dice and add to your fried rice. Or for a shortcut, I like to shred a rotisserie chicken. Or even better, shred leftovers from my favorite baked chicken breasts recipe.
Pork Fried Rice: Sauté a boneless pork chop in a separate sauté pan while making your fried rice. Then dice and add to your rice.
Beef Fried Rice: Sauté steak or brown ground beef in a separate sauté pan while making your fried rice. Then crumble or dice and add to your rice.
Shrimp Fried Rice: Sauté half a pound of peeled, raw shrimp in separate sauté pan while making your fried rice. Then add the shrimp to your rice.
Vegetable Fried Rice: Any stir-fry friendly veggies would be great in fried rice! Just sauté at the same time that you cook the onions, carrots, peas and garlic. Then stir to combine with the fried rice.
Kimchi Fried Rice: Fresh kimchi adds a major flavor boost to fried rice. Just chop and stir it in to make kimchi fried rice.
Pineapple Fried Rice: Fresh pineapple can be traditional in Chinese or Thai fried rice. Just chop and stir it in to combine.
Also, in lieu of using traditional white rice in this recipe, feel free to make:
Fried Brown Rice: For a healthier twist, feel free to use cooked brown rice in this recipe instead of white rice.
Learn how to make fried rice with this classic recipe. It only takes 15 minutes to make, it’s easy to customize with your favorite add-ins, and it’s SO flavorful and delicious!
Heat 1/2 tablespoon of butter in a large sauté pan* over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally. (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom.) Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined. Taste and season with extra soy sauce, if needed.
Serve immediately, or refrigerate in a sealed container for up to 3 days.
*Sauté pan: If you happen to own a nonstick or cast-iron pan, I would recommend it for this recipe. But that said, any pan that you have can work — you may just have to be a bit more vigilant with stirring so that the rice and eggs don’t stick.
Love this recipe. It’s my go-to. Anyone know how it freezes?
Cindy —
the family loves this recipe and I have made large batches in order to have some in freezer for quick lunches at work. We have no complaints with the frozen version. It seems to handle freezing very well. I would recommend.
In the Netherlands we eat this type of fried rice with a sliced banana on the side of the plate. It may sound silly, but it really works with the flavours of the fried rice.
Osayuwa —
No it doesn’t sound silly, we do it here too un Nigeria. ❤❤
LOVE IT LOVE IT LOVE IT!!! I made this Monday night. I used the Jasmine rice from making the day before. I added 2 more garlic cloves, mushrooms and I had shallots that needed to be used so instead of the white onion I used 2 good size bulbs cut up fine when you add the veggies. I also added more sesame oil, I did not have toasted and 1 more egg. I did not have oyster sauce but I had hoisin sauce and also threw in shrimp I cooked in a separate pan and cut them into smaller pieces. This is a very good recipe and I just printed this out for my brother now. I brought left overs to work today and he was sitting at his desk with a fork when I came out of the kitchen from heating up my fried rice. It was actually really funny seeing that and he really liked it. He asked if it was from a Chinese take out and I said no, it is from Sandy’s kitchen take out. My husband passed away 2 years ago and I did not want to cook at all and I have been starting to cook again. This amount is good for me for at least 4-5 meals. Thank you for posting this, it is a 5 star recipe from me!! Now I can prepare dinners for several days out of 2 or 3 recipes. This one will be made again with chicken next time I think. Or maybe I will make the basic and add different proteins as I go. Can you freeze this for a couple of months?
Made mine with additions of pork tenderloin, mushrooms, broccoli, and some red bell pepper. Another trick someone taught me is to scramble your eggs in a little of the toasted sesame oil and wow what great flavor.
Nancy —
I used a similar technique-added soy sauce and sesame oil to the eggs before scrambling. Stir fried lots of fresh veggies and fresh ginger, ham and a bit of bacon. Sprinkled toasted almonds on top to serve and it was delicious!
I have made this dish multiple times and it is quite nice. Last time I made it I used brown rice instead of white rice, I added capsicum, bacon and corn.
Thank you for this. I follow along exactly as you recommend and turned out amazing. This is the second time I’ve made this for the family and they now all agree, no more fried rice take out.
Made this last night and my husband said it was the best fried rice he had ever had! My kids enjoyed it too. It’s wonderful to have a quick and easy dinner that the whole family will eat. Thank you for this.
Made it last night. Family loved it! I fried the pork a little differently but made the fried rice as directed. Kid suggested we “get” this instead of from where we normally get fried rice. So I guess this is better than takeout! Thank you for this! I’m telling anyone that asks about a fried rice recipe!
I’ve been making homemade fried rice for 10+ years, but this recipe offered me two bits of information that kicked my rice into high gear (cold rice and oyster sauce). My husband gave me a huge compliment on dinner. I will ALWAYS use this recipe from now on. Thank you so much!!
I was pretty dubious about the butter! I’ve always used oil. But this was delicious. Made it in a wok, and used up some leftover cooked chicken. Took a point off for the tedium of having to scroll thru the story without a ‘jump to recipe’ button
I never would have thought of using butter, but it was truly a magic ingredient. I always find that fried rice takes much longer because I look for every possible addition in my frig. It was truly worth it. I agree with another writer who said to add the egg to the hot rice and not scramble it a head. I also added scallions. Wonderful recipe. Thanks!
Absolutely loved this rice. Suoer easy to make and honestly the best fried rice I’ve ever made. Only change I did was to fry some chicken to add and stirring though some prawns during the last 3 minutes….magic!
Absolutely the best. Today will be the second time I’ll make . Use coconut Aminos instead of soy sauce. 73% less sodium & taste is rich & a bit sweet/salty.
This recipe is perfect and thank you for the tips! I sautéed jumbo shrimp in butter and combined them with the fried rice. Oyster sauce really rounded out the flavor and the cold rice was a great discovery! Thank you for an accurate recipe and no need to improve upon.
Absolutely the best fried rice – great instructions, easy to prepare, always a hit. We find ourselves comparing Chinese restaurant fried rice to this and always agree – this is better. We used frozen peas and carrots from Stop & Shop. We have not used oyster sauce yet and it’s still good. Is it possible it could be even better?
I just made this for the second time, and again, it was delicious. I am not the cook in the family, my husband is. He doesn’t care for Chinese food, but I really enjoy vegetable fried rice. About a month ago, I ‘googled’ and found this recipe which looked simple enough for someone like me. My husband was actually surprised at how good it was. Yesterday he was again impressed, and he wondered why it took us so long (38 yrs) to look for a recipe! I highly recommend it.
This was yummy! I improvised with what I had on hand, cooked brown rice, ham, chicken. broccoli and it turned out great! Im a huge Oyster Sauce fan! Will make again for sure!
Really delicious and a hit with the kids! I used a brown rice and a TBSP more butter than called for. I skipped the oyster sauce and it didn’t seem like anything was missing.
DJ —
What is the amount of 4 cups COOKED rice? How many cups UNCOOCED rice is that? Help please
So nice and easy to make….
I’m a fan of fried rice but I haven’t tried it with butter before….I’m definitely giving it a shot tomorrow for the new year’s celebration ?
MrsLiz —
This was soooooo good and exactly what we needed. After so many heavy winter meals, my kids and I were craving something with veggies and rice. Came across this, made exactly per the recipe and my family loved it so much they were going back for seconds and thirds. Thanks for a great recipe!
Flavorful, quick recipe if planned ahead of time. Since I let my rice cool in the refrigerator until the next day, I prechopped my vegetables. The recipe instructions are very detailed and the video was extremely helpful. The rice cooked with a little crisp and still had the fluffy texture. The butter made the recipe very rich and smooth. I’d rate the recipe a 5 star if there was more guidance on the salt. Without a measurement, sometimes I am heavy handed and too much salt can ruin a good recipe. Nevertheless, this recipe is a keeper!
Genevive —
I feel like an idiot for ever spending money on fried rice. This is by far the best fried rice I’ve ever eaten. Extremely flavorful. So beautifully pulled together with the toasted sesame oil and the oyster sauce. I had no idea oyster sauce was so delicious! Next time I will put 3 tablespoons of soy sauce. I think 4 is a lot for me. All the veggie proportions were perfect. I added shrimp which was delicious but not needed at all the rice stands on its own very well. I’m never ordering take out fried rice again with a recipe this good. Husband gave his stamp of approval!
My hubby said it tastes better than at a restaurant…Thanks so much!
Judy Perez —
I absolutely love this recipe. Since my family no longer eats outside Chinese food we found this and it today and it came out perfect!! So much better than eating out. I didn’t use oyster oil and it still came out really yumm. Thank you for this :-)
Thank you so much! I got a wok for christmas and fried rice was the first recipe I wanted to try. Thanks to you it turned out better than I could have hoped. I didnt have oyster sauce, but will definitely get some, and left out white onions, not a fan, and the results blew my mind. Thank you, thank you❤.
I NEVER comment. Okay, I’ve maybe left 10 reviews/comments on cooking sites over the last decade. You get my point though.
I consider myself to be a fairly seasoned cook. Over the years, I’ve tried many fried rice recipes. This is the best I’ve had. Thank you!!!
I made a mistake though at the tail end. I had cooking sherry measured out for another recipe. It was right next to the pre-measured sesame oil. I thought I grabbed the sesame oil. Nope! It was the sherry! About a TBS! It still turned out great! I need to make it again! Hubby and I both loved it!!!
What’s better than all of the variations is bacon crunble and dried apple fried rice.
Love this recipe. It’s my go-to. Anyone know how it freezes?
the family loves this recipe and I have made large batches in order to have some in freezer for quick lunches at work. We have no complaints with the frozen version. It seems to handle freezing very well. I would recommend.
Perfect shrimp fried rice
In the Netherlands we eat this type of fried rice with a sliced banana on the side of the plate. It may sound silly, but it really works with the flavours of the fried rice.
No it doesn’t sound silly, we do it here too un Nigeria. ❤❤
This is my go to fried rice recipe, love it so much. I’ve been adding bacon and it is ridiculously good.
It came out really good! Thanks!
LOVE IT LOVE IT LOVE IT!!! I made this Monday night. I used the Jasmine rice from making the day before. I added 2 more garlic cloves, mushrooms and I had shallots that needed to be used so instead of the white onion I used 2 good size bulbs cut up fine when you add the veggies. I also added more sesame oil, I did not have toasted and 1 more egg. I did not have oyster sauce but I had hoisin sauce and also threw in shrimp I cooked in a separate pan and cut them into smaller pieces. This is a very good recipe and I just printed this out for my brother now. I brought left overs to work today and he was sitting at his desk with a fork when I came out of the kitchen from heating up my fried rice. It was actually really funny seeing that and he really liked it. He asked if it was from a Chinese take out and I said no, it is from Sandy’s kitchen take out. My husband passed away 2 years ago and I did not want to cook at all and I have been starting to cook again. This amount is good for me for at least 4-5 meals. Thank you for posting this, it is a 5 star recipe from me!! Now I can prepare dinners for several days out of 2 or 3 recipes. This one will be made again with chicken next time I think. Or maybe I will make the basic and add different proteins as I go. Can you freeze this for a couple of months?
Made mine with additions of pork tenderloin, mushrooms, broccoli, and some red bell pepper. Another trick someone taught me is to scramble your eggs in a little of the toasted sesame oil and wow what great flavor.
I used a similar technique-added soy sauce and sesame oil to the eggs before scrambling. Stir fried lots of fresh veggies and fresh ginger, ham and a bit of bacon. Sprinkled toasted almonds on top to serve and it was delicious!
I have made this dish multiple times and it is quite nice. Last time I made it I used brown rice instead of white rice, I added capsicum, bacon and corn.
Thank you for this. I follow along exactly as you recommend and turned out amazing. This is the second time I’ve made this for the family and they now all agree, no more fried rice take out.
Made this last night and my husband said it was the best fried rice he had ever had! My kids enjoyed it too. It’s wonderful to have a quick and easy dinner that the whole family will eat. Thank you for this.
Made it last night. Family loved it! I fried the pork a little differently but made the fried rice as directed. Kid suggested we “get” this instead of from where we normally get fried rice. So I guess this is better than takeout! Thank you for this! I’m telling anyone that asks about a fried rice recipe!
Super simple and easy, turns out delicious.
Delicious!
Really the best fried rice, we just made and eat it, a very good one, congratulations.
Marta and Felipe
I’ve been making homemade fried rice for 10+ years, but this recipe offered me two bits of information that kicked my rice into high gear (cold rice and oyster sauce). My husband gave me a huge compliment on dinner. I will ALWAYS use this recipe from now on. Thank you so much!!
I was pretty dubious about the butter! I’ve always used oil. But this was delicious. Made it in a wok, and used up some leftover cooked chicken. Took a point off for the tedium of having to scroll thru the story without a ‘jump to recipe’ button
I never would have thought of using butter, but it was truly a magic ingredient. I always find that fried rice takes much longer because I look for every possible addition in my frig. It was truly worth it. I agree with another writer who said to add the egg to the hot rice and not scramble it a head. I also added scallions. Wonderful recipe. Thanks!
Great Tasty Dish
I’ve cooked this recipe multiples times so far. I loved! I added chicken, though.
Absolutely loved this rice. Suoer easy to make and honestly the best fried rice I’ve ever made. Only change I did was to fry some chicken to add and stirring though some prawns during the last 3 minutes….magic!
This recipe was great for the leftover rice in the fridge that I had, and tasted amazing!
Absolutely the best. Today will be the second time I’ll make . Use coconut Aminos instead of soy sauce. 73% less sodium & taste is rich & a bit sweet/salty.
Excellent, no let overs here. The whole family loved this dish. Thanks
Oh my golly this IS the best fried rice recipe!!
Great tips
Delicious!!
Thanks so much. This is a wonderful recipe.
Haven’t tried it yet, but it all sounds right to me. Making it tonight with leftover rice and pork loin roast. Will try to remember your tips, thanks
This recipe is perfect and thank you for the tips! I sautéed jumbo shrimp in butter and combined them with the fried rice. Oyster sauce really rounded out the flavor and the cold rice was a great discovery! Thank you for an accurate recipe and no need to improve upon.
Absolutely the best fried rice – great instructions, easy to prepare, always a hit. We find ourselves comparing Chinese restaurant fried rice to this and always agree – this is better. We used frozen peas and carrots from Stop & Shop. We have not used oyster sauce yet and it’s still good. Is it possible it could be even better?
Perfect recipe
I just made this for the second time, and again, it was delicious. I am not the cook in the family, my husband is. He doesn’t care for Chinese food, but I really enjoy vegetable fried rice. About a month ago, I ‘googled’ and found this recipe which looked simple enough for someone like me. My husband was actually surprised at how good it was. Yesterday he was again impressed, and he wondered why it took us so long (38 yrs) to look for a recipe! I highly recommend it.
I really liked it :)
We did not follow recipe but the photos were good
Thanks,
6/5 stars
This was yummy! I improvised with what I had on hand, cooked brown rice, ham, chicken. broccoli and it turned out great! Im a huge Oyster Sauce fan! Will make again for sure!
I followed the recipe as written! WOW, it was amazing. Better than restaurants!!!!!!! This is a keeper!
Excellent recipe. Very, very good!
Really delicious and a hit with the kids! I used a brown rice and a TBSP more butter than called for. I skipped the oyster sauce and it didn’t seem like anything was missing.
What is the amount of 4 cups COOKED rice? How many cups UNCOOCED rice is that? Help please
Best recipe I’ve tried so far and I’ve tried many. Thank you!!!
So nice and easy to make….
I’m a fan of fried rice but I haven’t tried it with butter before….I’m definitely giving it a shot tomorrow for the new year’s celebration ?
This was soooooo good and exactly what we needed. After so many heavy winter meals, my kids and I were craving something with veggies and rice. Came across this, made exactly per the recipe and my family loved it so much they were going back for seconds and thirds. Thanks for a great recipe!
Can u use canned peas?
Flavorful, quick recipe if planned ahead of time. Since I let my rice cool in the refrigerator until the next day, I prechopped my vegetables. The recipe instructions are very detailed and the video was extremely helpful. The rice cooked with a little crisp and still had the fluffy texture. The butter made the recipe very rich and smooth. I’d rate the recipe a 5 star if there was more guidance on the salt. Without a measurement, sometimes I am heavy handed and too much salt can ruin a good recipe. Nevertheless, this recipe is a keeper!
I feel like an idiot for ever spending money on fried rice. This is by far the best fried rice I’ve ever eaten. Extremely flavorful. So beautifully pulled together with the toasted sesame oil and the oyster sauce. I had no idea oyster sauce was so delicious! Next time I will put 3 tablespoons of soy sauce. I think 4 is a lot for me. All the veggie proportions were perfect. I added shrimp which was delicious but not needed at all the rice stands on its own very well. I’m never ordering take out fried rice again with a recipe this good. Husband gave his stamp of approval!
Can u freeze it after u cook it
My hubby said it tastes better than at a restaurant…Thanks so much!
I absolutely love this recipe. Since my family no longer eats outside Chinese food we found this and it today and it came out perfect!! So much better than eating out. I didn’t use oyster oil and it still came out really yumm. Thank you for this :-)
Made it tonight’s with shrimp and it was perfect!
Thank you so much! I got a wok for christmas and fried rice was the first recipe I wanted to try. Thanks to you it turned out better than I could have hoped. I didnt have oyster sauce, but will definitely get some, and left out white onions, not a fan, and the results blew my mind. Thank you, thank you❤.
This recipe is easy and gives an easy step by step breakdown. I have not had this made as well from take out.
Our family is obsessed with this recipe. We always add some sriracha too!
I made this last night…added shrimp for me and chicken for my husband. Delicious! Much healthier and less expensive than take out!
I NEVER comment. Okay, I’ve maybe left 10 reviews/comments on cooking sites over the last decade. You get my point though.
I consider myself to be a fairly seasoned cook. Over the years, I’ve tried many fried rice recipes. This is the best I’ve had. Thank you!!!
I made a mistake though at the tail end. I had cooking sherry measured out for another recipe. It was right next to the pre-measured sesame oil. I thought I grabbed the sesame oil. Nope! It was the sherry! About a TBS! It still turned out great! I need to make it again! Hubby and I both loved it!!!
Easy and Excellent!! Thanks for the helpful hints!