Better than takeout fried rice
Takeout can be tasty, but it isn't always the healthiest choice. What if you could make something that tastes just as good - or better - than takeout in a fraction of the time?
Ingredients
- 3 Tbsp butter split
- 3 eggs lightly beaten
- 1 large carrot peeled and sliced
- 1 small chopped white onion
- Three cloves of garlic minced
- 4 to 5 cups of rice cooked and chilled
- 1 cup frozen peas
- 4 thinly sliced green onions
- 1/4 cup soy sauce * and more to taste
- 2 teaspoons sesame oil
- 3 tsp oyster sauce
- Salt and pepper
Instructions
- Heat a large skillet/wok to medium heat. I've tried both a nonstick skillet and a regular skillet but I prefer the nonstick one for this rice. 1 tbsp. Add 1 tbsp. of butter to the pan. After the butter has melted add the lightly beaten eggs. Allow them to cook for 30-40 seconds, or until they are set. Then scramble the eggs. When the eggs have been cooked through, take them out and set them aside.
- Once the butter has melted, add the onion and carrot to the pan. Cook until the onions are tender. Next, add the garlic to the pan and heat through. The heat should be turned up slightly before adding the rice and peas. The mixture should be cooked for 3-4 minutes. It should then brown slightly. Continue to cook the mixture for another few minutes until it is hot. Season the mixture with salt and pepper. Serve immediately
