3 tablespoons of butter, divided
2 eggs, shakes
2 medium carrots, peeled and diced.
1 small white onion, diced
1/2 cup of frozen peas
3 cloves of garlic, minced
salt and pepper
4 cups of cooked and refrigerated rice (I prefer short grain white rice)
3 green onions, thinly sliced
3-4 tablespoons of soy sauce, or more to taste
2 teaspoons of oyster sauce (optional)
1/2 teaspoon of toasted sesame oil
Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted.
Add egg and cook until scrambled, stirring occasionally. Remove egg and transfer to a separate plate.
Add an additional tablespoon of butter to the pan and heat until melted.
Add the 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 the heat to high, add the remaining 1 1/2 tablespoons of butter and stir until melted.
Immediately add the rice, green onions, soy sauce, and oyster sauce (if using), and stir until combined.
Continue stirring for 3 more minutes to fry the rice.
Then add the eggs and stir to combine. Add sesame oil, stir to combine and remove from heat.