Ingredients
3tbspbutter,divided
2eggs,whisked
2medium carrots,peeled and diced
1small white onion,diced
½cupfrozen peas
3garlic cloves,minced
salt and pepper
4cupsrice,cooked and chilled
3green onions,thinly sliced
4tbspsoy sauce,or more to taste
2tspoyster sauce,optional
2cupschicken,shredded, cooked
2tbspsriracha,or more/less to taste
½tsptoasted sesame oil,or more to taste
Preparation
Heat ½ tablespoon of butter in a large skillet over medium-high, and heat until melted.
Add the egg, and cook until scrambled, stirring occasionally.
Remove the egg, then transfer to a separate plate.
Return the pan to the heat.
Add an additional 1 tablespoon of butter to the pan, then heat until melted.
Add the carrots, onion, peas and garlic, then season with a generous pinch of salt and pepper.
Sautee for 5 minutes or until the onion and carrots are soft.
Increase heat to high, then add in the remaining 1½ tablespoons of butter, then stir until melted.
Immediately add the rice, green onions, soy sauce and oyster sauce, then stir until combined.
Continue stirring for an additional 3 minutes to fry the rice.
Add in the chicken and eggs, then stir to combine.
Add the sesame oil and sriracha, then stir to combine. Remove from heat.
Serve warm, and enjoy!
