1-First, heat 1/2 tablespoon of butter in a pan over medium-high heat and scramble the 2 large whisked eggs until they’re just set, then set them aside. This quick step adds protein and keeps the eggs fluffy.

2-Next, add another tablespoon of butter and sauté the 2 medium peeled and diced carrots, 1 small diced white onion, 1/2 cup frozen peas, and 3 minced garlic cloves with salt and black pepper to taste until they’re soft and fragrant.

3-Increase the heat to high, add the remaining butter, then mix in the 4 cups of cooked and chilled rice, 3 thinly sliced green onions, 3-4 tablespoons of soy sauce, and 2 teaspoons of oyster sauce if you’re using it. Stir everything together and sauté for about 3 minutes to let the flavors blend and the rice brown slightly for that crispy texture.

4-Finally, return the scrambled eggs to the pan, remove from heat, stir in the 1/2 teaspoon of toasted sesame oil, and adjust seasoning if needed. Serve right away for the best taste, and remember to check out tips for cooking rice perfectly on the blog.