Ingredients
Scale
- 4 cups day-old rice
- 4 tablespoons unsalted butter
- 1/2 cup onions, chopped
- 1/2 cup carrots, diced
- 1/2 cup peas
- 2 eggs (optional)
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil (optional)
- 2 cloves garlic, minced (or garlic powder)
- Green onions, chopped (for garnish)
Instructions
- Heat a large nonstick skillet or wok over high heat and melt 2 tablespoons of butter.
- Add onions, carrots, and peas; cook until onions are translucent.
- Push veggies to the side and crack in the eggs, scramble quickly, then mix everything together.
- Add the rice and break up any clumps using a spatula.
- Once rice is heated, drizzle in soy sauce and sesame oil; stir well.
- Allow to sit for a minute to let some rice get crispy.
- Add remaining butter if desired, taste and adjust seasoning, then garnish with chopped green onions.
Notes
Use day-old rice for best results. You can customize the vegetables and protein to your liking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 155mg