3 Tbsp. butter, divided
2 eggs, whisked
2 medium carrots, peeled and diced
1 small white onion, diced
1/2 cup frozen peas
3 cloves garlic, minced
salt and pepper
4 cups cooked and chilled rice (I prefer short-grain white rice)
3 green onions, thinly sliced
3-4 Tbsp. soy sauce, or more to taste
2 tsp. oyster sauce (optional)
1/2 tsp. toasted sesame oil
Heat 1/2 tablespoon of butter in a large skillet over medium heat, until it melts. Add eggs and cook until stirred with occasional stirring. The egg is raised and transferred to a separate dish.
Add an extra tablespoon of butter to the pan and heat until it melts. Add carrots, onions, peas and garlic with a pinch of salt and pepper. Fry for 5 minutes or until onions and carrots are tender. We raise the heat to high and add 1 1/2 tablespoons of the remaining butter and stir to melt. Add rice, green onions, soy sauce and oyster sauce directly (if used) and stir until mixed. Keep stirring for an additional 3 minutes to fry the rice. Then add the eggs and stir until mixed. Add sesame oil, stir the mixture and remove from the heat.