Ingredients
Scale
- 3 tablespoons butter, divided
- 3 eggs, beaten
- 1 small white onion, diced
- 3 carrots, peeled and diced
- 1 cup frozen peas
**or 2 cups of frozen peas and carrots
- 3 cloves garlic, minced
- salt and pepper
- 3–4 cups cooked and chilled rice
- 3 green onions, thinly sliced
- 3–4 tablespoons soy sauce, or more to taste *use gluten free if needed
- 1 Tablespoon toasted sesame oil
- Optional: 1 pound of cooked chicken, ham, shrimp or meat of your choice
Instructions
- Heat 1 tablespoon of butter into a large skillet.
- Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.
- Add the remaining 2 tablespoons of butter into the pan.
- Add carrots and onion and cook until tender, 3-4 minutes.
*if using frozen peas and carrots add them after the onion has cooked for a few minutes.
- Add cooked meat if using. (leftovers are perfect)
- Stir in garlic and cook for an additional minute.
- Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.
- Add the eggs back to the pan and stir in soy sauce, and sesame oil.
- Cook for about 2 minutes to heat everything together.
- Serve immediately with the sliced green onions for garnish and more soy sauce, if desired.