Fried Rice

Super easy and simple but oh so yummy

3 Tablespoons butter
2 eggs, whisked
2 medium carrots, peeled and diced
1 small white onion, diced
1/2 cup frozen peas
3 cloves garlic
salt and pepper
4 cups cooked and chilled rice
3 green onions, thinly sliced
3-4 tablespoons soy sauce, or more to taste ( I use Tamari because it is Gluten Free)
2 teaspoons oyster sauce (optional)
1/2 teaspoon toasted sesame oil

1. Cook scrambled eggs in 1/2 tablespoon of butter. Put in a bowl and set aside.
2. use 1 tablespoon of butter to sauté veggies with a pinch of salt and pepper. cook until tender with a tiny bit of a crunch, maybe 5-8 minutes.
3. Turn up the heat, add 11/2 tablespoons of butter and when melted immediately add rice, green onions, soy sauce and oyster sauce (if using) and stir until combined. Keep stirring so it doesn't stick to the pan or burn. It only takes like 3-5 minutes to fry the rice.
4. Add in eggs, stir to combine.
5. Remove from heat and stir in sesame oil.
6. Serve as a side or alone if you beef it up with some more proteins. We have added diced ham and fry it at the same time as the veggies. Shrimp or cooked chicken would be good as well.

THINGS TO KNOW:
1. Use cold rice. I usually cook a dinner that we are having rice with a few days before then we use the left overs for fried rice 2-3 days later. if you use freshly cooked rice it gets gummy and has too much moisture, the texture and cook are all off.
2. Butter. The original recipe calls for butter but I like to use a mixture of 1/2 butter and 1/2 oil (of your choice). I just like the way it cooks up better than the straight butter, even though that flavor is really good.
3. High heat is important to get the good and right fry on the rice.
4. Don't be afraid to add more soy sauce at the end, but usually we add it to our own portion so that everyone isn't getting salted out.


recipe from gimmesomeoven.com