- 3 Tbsp. butter, divided
- 2 eggs, whisked
- 2 medium carrots, peeled and diced
- 1 small white onion, diced
- 1/2 cup frozen peas
- 3 cloves garlic, minced
- salt and pepper
- 4 cups cooked and chilled rice (I prefer short-grain white rice)
- 3 green onions, thinly sliced
- 3-4 Tbsp. soy sauce, or more to taste
- 2 tsp. oyster sauce (optional)
- 1/2 tsp. toasted sesame oil
- Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted.
- Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
- 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.
- Saute for about 5 minutes or until the onion and carrots are soft.
- Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted.
- Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined.
- Continue stirring for an additional 3 minutes to fry the rice.
- Then add in the eggs and stir to combine. Add the sesame oil, stir to combine, and remove from heat.
Thursday, December 21, 2017
Fried Rice Recipe
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