Ingredients
3 tbsp. butter
2 large eggs (whisked)
2 medium carrots (peeled and diced)
1 small white onion (diced)
1/2 cup peas
3 garlic (minced)
salt and black pepper
4 cup rice (cooked and chilled (I prefer short-grain white rice))
3 green onions (thinly sliced)
3 - 4 tbsp. soy sauce (or more to taste)
2 tsp. oyster sauce
1/2 tsp. sesame oil (toasted)
Directions
- 1
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.
- 2
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.
- 3
Sauté for about 5 minutes or until the onion and carrots are soft.
- 4
Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted.
- 5
Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined.
- 6
Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally.
- 7
Then add in the eggs and stir to combine.
- 8
Remove from heat, and stir in the sesame oil until combined.
- 9
Taste and season with extra soy sauce, if needed.
- 10
Serve immediately, or refrigerate in a sealed container for up to 3 days.