Ingredients
– 3 tablespoons butter, divided
– 2 large eggs, whisked
– 2 medium carrots, peeled and diced
– 1 small white onion, diced
– 1/2 cup frozen peas
– 3 cloves garlic, minced
– Salt and black pepper to taste
– 4 cups cooked and thoroughly chilled rice (short-grain white rice preferred)
– 3 green onions, thinly sliced
– 3 to 4 tablespoons soy sauce (low-sodium recommended)
– 2 teaspoons oyster sauce (optional)
– 1/2 teaspoon toasted sesame oil
Instructions
1-First, prepare all ingredients by dicing vegetables, beating eggs, and measuring sauces to ensure a smooth cooking process.
2-Heat 1/2 tablespoon of butter in a sauté pan over medium-high heat until melted, then add the whisked eggs and scramble until cooked, breaking them into small pieces; remove and set aside.
3-Next, add 1 tablespoon of butter to the pan and sauté the carrots, onion, peas, and garlic with salt and pepper until softened, about 5 minutes.
4-Then, increase the heat to high, add the remaining 1 1/2 tablespoons of butter, and immediately stir in the chilled rice, green onions, soy sauce, and oyster sauce if using. Continue sautéing for about 3 minutes, stirring occasionally, to let the rice brown slightly.
5-Add the scrambled eggs back to the pan and stir to combine, then remove from the heat and mix in the toasted sesame oil.
6-Finally, taste and adjust seasoning with additional soy sauce, salt, or sesame oil if needed, and serve hot.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍚 Always use thoroughly chilled cooked rice to avoid sogginess and clumping.
🧈 Butter enhances flavor and helps achieve perfect browning of the rice.
🥢 Use toasted sesame oil as a finishing touch, not for cooking, to preserve its flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Asian-inspired
- Diet: Vegetarian option
Nutrition
- Serving Size: 1 cup