Description

Why order takeout fried rice when you can quickly and easily make it at home? It could be on your table faster than take out would arrive at you home and tastes much better.

Ingredients

• 3 T. butter, divided
• 3 eggs, lightly beaten
• 1 large carrot, peeled and cubed
• 1 small white onion, chopped
• 3 cloves garlic, minced
• 4-5 c. long-grain rice, jasmine or basmati, cooked and chilled
• 1 c. frozen peas
• 4 green onions, thinly sliced
• 1/4 c. soy sauce, or more to taste
• 2 t. sesame oil
• 3 t. oyster sauce
• salt and black pepper, to taste

Steps

1. Preheat a large non-stick skillet or wok to medium heat; add 1 T. butter. Once the butter has melted, add lightly beaten eggs; cook for about 30-40 seconds or until set, then scramble them. Once the eggs are fully cooked, remove eggs; set aside.
2. Add remaining butter to the skillet. When hot, add the carrot and onion; cook until tender; add garlic; cook until fragrant, making sure not to brown. Turn heat up slightly; add the cold rice and peas; cook mixture for about 3-4 minutes (it will sizzle and should brown a bit); add eggs, green onion, soy sauce, sesame oil and oyster sauce; cook for a few more minutes or until mixture is hot. Season to taste with salt and pepper.
3. Serve immediately.