INGREDIENTS
- 3 cups cooked rice (see notes)
- 2 tbs sesame oil
- 1 med white onion, chopped
- 1 cup frozen peas and carrots, thawed
- 4 – 5 Tablespoons soy sauce (more or less to taste)
- 2 eggs, lightly beaten
- 3 green onions, diced
- 2 cloves garlic, diced
- 2 tbs butter
INSTRUCTIONS
- Preheat a large skillet or wok to medium/high heat
- Add sesame oil
- Add white onion and garlic. Cook for 2 minutes
- Add peas and carrots mixture.
- Slide the onion, peas and carrots mix to the side2, and add egg mixture to the center.
- Scramble the eggs. Move to the side of wok.
- Add butter
- Add cooked rice
- Add soy sauce
- Combine rice, veggie and egg mixture
- Press down in wok and let the mixture cook for 2-3 minutes, then stir. Repeat. (Think house of Japan)
- Add chopped green onions and serve
NOTES:
I use quick cooking rice and cook it in the microwave by adding equal parts rice and water in a microwave safe bowl and cooking for 5-6 minutes