Ingredients
3 eggs, whisked gently
1 big carrot, peeled and cut into small pieces.
2 teaspoons of sesame oil
1 little white onion, diced
3 pieces of garlic, finely chopped
1 cup of frozen peas
3 tablespoons of butter, separated.
4 green onions cut into small pieces
1/4 cup of soy sauce (and add more if needed)
3 teaspoons of oyster sauce
4-5 cups of cooked and cold rice
Salt and pepper.
Preparation
Heat a big pan or wok on medium heat. The author mentions using both a nonstick and a regular pan, but they lean towards using a nonstick pan for cooking this rice. Put one tablespoon of butter in the pan. After the butter has melted, put in the eggs that have been lightly beaten. Let them cook for around 30-40 seconds or until they are firm, then mix them. Once the eggs are done cooking, take them out and put them to the side.
Put the rest of the butter in the pan. When it’s hot, add the carrot and onion. Cook until they are soft. Then, add the garlic and cook until it smells good, being careful not to let it turn brown. Increase the temperature a little and put in the leftover rice and peas. Cook the mixture for around 3-4 minutes until it sizzles and starts to brown slightly. Then, add the eggs, green onion, soy sauce, sesame oil, and oyster sauce. Continue cooking for a few more minutes until the mixture is warm. Add salt and pepper to taste, then serve right away.
Have a good time!
Enjoy !