🍳 Fried Rice – Don’t LOSE This Recipe

Ingredients

• 3 tbsp butter, divided
• 2 large eggs, whisked
• 2 medium carrots, peeled & diced
• 1 small white onion, diced
• ½ cup frozen peas
• 3 cloves garlic, minced

Add these staples for the best flavor (highly recommended):

• 3–4 cups cold, cooked rice (day-old is best)
• 3 tbsp soy sauce (adjust to taste)
• 1 tsp sesame oil (optional but great)
• Salt & black pepper, to taste
• 2 green onions, sliced (optional)

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Instructions

1. Scramble Eggs
   • Heat 1 tbsp butter in a large skillet or wok over medium heat.
   • Add eggs, scramble until just set.
   • Remove eggs and set aside.
2. Cook Veggies
   • Melt 1 tbsp butter in the same pan.
   • Add carrots and onion; sauté 3–4 minutes until softened.
   • Stir in peas and garlic; cook 30 seconds until fragrant.
3. Add Rice
   • Add remaining 1 tbsp butter.
   • Stir in cold rice, breaking up clumps.
   • Cook 3–5 minutes, letting rice lightly crisp.
4. Season
   • Pour in soy sauce and sesame oil.
   • Season with salt and pepper if needed.
5. Finish
   • Return scrambled eggs to pan.
   • Toss everything together and cook 1–2 minutes more.