Better Than Takeout Fried Rice

Ingredients

• Butter

  Unsalted

  3 tbsp or 43g

• Egg

  Whole, fresh eggs

  3 extra large or 168g

• Carrots

  Raw

  1 large or 72g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  3 cloves, minced or 9g

• White rice

  Long-grain, regular, cooked

  4 cup or 632g

• Peas

  Green, frozen, unprepared

  100g

• Onions

  Young green, tops only

  4 stalk or 48g

• Soy sauce

  Regular sodium, Shoyu

  ¼ cup or 64g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Oyster sauce

  Ready-to-serve

  3 tsp or 18g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat a large skillet or wok to medium heat (I've used both a nonstick and a regular skillet, I kind of prefer a nonstick for this rice). Add 1 tbsp. of the butter into the pan. Once the butter has melted, add the lightly beaten eggs. Let them cook for about 30-40 seconds or until set, then scramble. Once the eggs are fully cooked, remove them and set them aside.
2. Add the remaining butter to the pan- when it's hot, add the carrot and onion and cook until tender, then add the garlic and cook until fragrant, taking care not to brown. Turn the heat up slightly and add the cold rice and peas. Cook the the mixture for about 3-4 minutes (it will sizzle and should brown a bit), then add the eggs, green onion, soy sauce, sesame oil and oyster sauce. Cook for a few more minutes or until the mixture is hot. Season with salt and pepper, serve immediately.