Ingredients
Units
Scale
- 2/3 cup Long Grain Rice (uncooked) OR 2 cups leftover cooked rice
- 2 Eggs, beaten
- 3 tablespoons salted butter, divided
- 2/3 cup Frozen Peas and Carrots, thawed
- 1/4 cup white onion, diced
- 1/3 cup soy sauce
- 1/2 teaspoon sesame oil
- 1/8 teaspoon white pepper (or to taste)
- 1/8 teaspoon salt (or to taste)
- 2/3 cup green onion, diced
Instructions
- Prepare rice as per cooking instructions (protip, use Rice Cooker!). Leftover rice works the best! Let cool completely and set aside.
- Scramble eggs in skillet with 1 tablespoon of butter. Once cooked, chop up into pea sized bites.
- Combine scrambled eggs with cooked rice, white onion, and thawed peas and carrots. Stir until combined.
- Melt 2 tablespoons butter over medium-high heat in large skillet or wok. Heat until melted and sizzling. Stir in rice mixture and heat for 1-2 minutes, mixing continuously.
- Mix soy sauce and sesame oil in small bowl and sprinkle over frying rice mixture until cooked, about 6-8 minutes or until lightly browned. Stir frequently.
- Season with salt and pepper and garnish with chopped green onion.
- Serve hot!
- Prep Time: 15 min
- Cook Time: 30 min
