FRIED RICE
Senin, 16 September 2019
INGREDIENTS
· 3
tablespoons 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 tablespoons soy sauce, or more to taste
· 2
teaspoons oyster sauce (optional)
· 1/2
teaspoons toasted sesame oil
INSTRUCTIONS
1. Heat 1/2 tablespoon of butter in a large sauté pan over
medium-high heat until melted. Add egg, and cook until scrambled, stirring
occasionally. Remove egg, and transfer to a separate plate.
2. Add an additional 1 tablespoon butter to the pan and heat until melted. Add
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 heat to high, add in 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 an additional
3 minutes to fry the rice. Then add in the eggs and stir to combine. Remove
from heat, and stir in the sesame oil until combined.
3. Serve immediately, or refrigerate in a sealed
container for up to 3 days.