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Ingredients (12)

• 3 tablespoons butter, divided
• 2 large eggs, whisked
• 2 medium carrots, peeled and diced
• 1 small white onion, diced
• 1/2 cup frozen peas
• 3 cloves garlic, minced
• salt and black pepper
• 4 cups cooked and chilled rice (I prefer short-grain white rice)
• 3 green onions, thinly sliced
• 3-4 tablespoons soy sauce, or more to taste
• 2 teaspoons oyster sauce (optional)
• 1/2 teaspoons toasted sesame oil

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Instructions (3 steps)

1. Heat 1/2 tablespoon of butter in a large sauté pan* over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
2. 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. Sauté 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 sautéing for an additional 3 minutes to fry the rice, stirring occasionally. (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom.) Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined. Taste and season with extra soy sauce, if needed.
3. Serve immediately, or refrigerate in a sealed container for up to 3 days.

Ingredients (7)

• 3 cups cooked rice *
• 2 tablespoons sesame oil
• 1 cup chopped white onion (1 small onion)
• 1 cup frozen peas and carrots
• 2-3 tablespoons soy sauce (more or less to taste)
• 2 lightly beaten eggs
• 2 tablespoons chopped green onions (optional)

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Instructions (8 steps)

1. saute
2. Preheat a large skillet or wok to medium heat. Add 2 tablespoons sesame oil, 1 cup chopped white onion, and 1 cup frozen peas and carrots. Cook until tender.
3. scramble
4. Slide the vegetables to the side and pour 2 lightly beaten eggs onto the other side of the skillet. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetables.
5. cook
6. Add 3 cups cooked rice * to the veggie and egg mixture. Pour 2-3 tablespoons soy sauce on top. Stir the rice and veggie mixture until warmed through and combined.
7. serve
8. Top with 2 tablespoons chopped green onions, if desired, and serve immediately.

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Ingredients (11)

• 2 cups cooked white rice (12 ounces; 350g; see note)
• 2 tablespoons (30ml) vegetable or canola oil, divided
• 1 small onion, finely chopped (4 ounces; 115g)
• 1 medium carrot, peeled and cut into small dice (3 ounces; 85g)
• 2 scallions, thinly sliced (1 ounce; 30g)
• 2 medium cloves garlic, minced (about 2 teaspoons; 5g)
• 1 teaspoon (5ml) soy sauce
• 1 teaspoon (5ml) toasted sesame oil
• Kosher salt and ground white pepper
• 1 large egg
• 4 ounces (115g) frozen peas

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Instructions (4 steps)

1. If using day-old rice (see notes), transfer to a medium bowl and break rice up with your hands into individual grains before proceeding. Heat 1/2 tablespoon (7ml) vegetable oil in a wok over high heat until smoking. Add half of rice and cook, stirring and tossing, until rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.
2. Return rice to wok and press it up the sides, leaving a space in the middle. Add 1/2 tablespoon (7ml) oil to the space. Add onion, carrot, scallions, and garlic and cook, stirring gently, until lightly softened and fragrant, about 1 minute. Toss with rice to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.
3. Push rice to side of wok and add remaining 1/2 tablespoon (7ml) oil. Break egg into oil and season with a little salt. Use a spatula to scramble egg, breaking it up into small bits. Toss egg and rice together.
4. Add frozen peas and continue to toss and stir until peas are thawed and every grain of rice is separate. Serve immediately.

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