Better Than Takeout Fried Rice

Better Than Takeout Fried Rice

Ingredients

3 tablespoons butter, divided

2 large eggs, whisked

2 medium carrots, peeled and diced

1 small white onion, diced

½ cup frozen peas

3 cloves garlic, minced

Salt and black pepper, to taste

4 cups cooked and chilled rice (short-grain white rice recommended)

3 green onions, thinly sliced

3–4 tablespoons soy sauce (or more to taste)

2 teaspoons oyster sauce (optional)

½ teaspoon toasted sesame oil

Directions

Heat ½ tablespoon of butter in a large sauté pan over medium-high heat until melted.

Add the whisked eggs and cook until scrambled, stirring occasionally. Transfer the scrambled eggs to a separate plate.

Add 1 tablespoon of butter to the pan and melt. Stir in the diced carrots, onion, peas, and garlic. Season with a generous pinch of salt and pepper.

Sauté for about 5 minutes, or until the onion and carrots are soft.

Increase the heat to high and melt the remaining 1½ tablespoons of butter in the pan.

Immediately add the cooked rice, green onions, soy sauce, and oyster sauce (if using). Stir to combine.

Sauté for 3 minutes, stirring occasionally, to fry the rice. Let the rice rest between stirs to crisp up on the bottom.

Add the scrambled eggs back into the pan and stir to combine.

Remove from heat and stir in the toasted sesame oil. Taste and adjust with additional soy sauce if needed.

Serve immediately and enjoy!

Servings: 4-6