Buttery Egg Fried Rice
Cold cooked rice stir fried in butter with onion, peas, carrots, soft scrambled eggs, and a light soy glaze.
Equipment
- Large skillet or wok
- Spatula
- Cutting board
- Mixing bowl
Ingredients
Main Ingredients
- 4 cup cold cooked rice day old
- 3 tbsp unsalted butter
- 1 medium onion diced
- 12 oz frozen peas and carrots
- 3 large eggs beaten
- ¼ cup soy sauce
- ¼ tsp black pepper
Instructions
Cooking
- Onion. Cook the onion in the butter until soft.
- Vegetables. Add the peas and carrots and cook until hot.
- Eggs. Scramble the eggs in the pan and break them into small pieces.
- Rice. Add the cold rice and stir fry for four minutes.
- Season. Add the soy sauce and pepper and toss well.
Notes
Substitutions: Low sodium soy sauce lowers the salt, and brown rice replaces white.
Tips: Use cold rice and a hot pan.
Storage: Three days refrigerated or one month frozen.
Nutrition is calculated for one serving.