Fried Rice

Make sure you have a very big frying pan. It is also pretty essential that you have a non-stick pan. I don't have either of those things and I can still make it work, but it would be a lot easier if you had a wok or something. Food for thought. Also, don't forget to have the rice cold. It does make it so much easier to fry.

I don't follow this recipe exactly when I make it. I use whatever veggies I have on hand and I probably don't make quite this much rice. But this recipe probably makes fried rice better than what I usually do. But follow your heart.

INGREDIENTS

• 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
• 1/2 teaspoons sesame seeds or toasted sesame oil

INSTRUCTIONS

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, and soy sauce, 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 seeds/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.