Ingredients

The following ingredients have 4 Servings
  • 1 /2 tablespoon butter
  • 2 eggs (whisked)
  • 1 tablespoon canola oil (divided)
  • 1/4 cup yellow onion (minced)
  • 3 green onions (finely sliced, plus more for topping)
  • 1/2 cup carrots (diced or shredded)
  • 1 cup frozen peas (defrosted)
  • 1/2 teaspoon minced garlic (optional)
  • 3 cups leftover COLD rice
  • 2 tablespoons reduced-sodium soy sauce (divided)
  • 1/2 tablespoon rice wine vinegar
  • 1/2 teaspoon sesame oil (optional)

Instruction

  • Heat a large non-stick or stainless steel skillet over medium heat and add in butter. Heat just until butter is melted.
  • Whisk together eggs and add to melted butter. Cook the eggs, stirring often, to form scrambled eggs. Once eggs are just set, after about 1-2 minutes, remove from skillet and place onto a plate.
  • Add in the oil to the skillet, then add in the minced onion and carrots. Saute, stirring frequently for 3 minutes, or until the onion just begins to soften. 
  • Add in the garlic and just saute until fragrant--about 15-30 seconds. DO NOT BURN THE GARLIC.
  • Move the vegetables to one side of the skillet. Increase the heat to high and add in the remaining 1/2 tablespoon canola oil. Heat for 10-15 seconds and then add in the cold rice, peas, sliced green onions, 1 tablespoon of the soy sauce, and rice wine vinegar. Stir everything together to evenly distribute ingredients. Continue to stir constantly, until the rice has begun to brown and get crispy and is warmed through. This will take 3-5 minutes, depending on the size of your skillet. 
  • Turn off heat and add in remaining 1 tablespoon soy sauce, cooked eggs, and sesame oil, if using, and mix to combine.
  • Top with additional sliced green onions. Serve with additional soy sauce and Sriracha on the side.