Ressipy

by Rebekah Beatty

Ingredients

• 3 Tbsp butter, divided
• 2 eggs, whisked
• 2 medium carrots, diced
• 1 small white onion, diced
• 1/2 cup frozen peas
• 3 cloves garlic, minced
• dash salt and pepper
• 4 cups cooked and chilled rice
• 3 green onions, thinly sliced
• 3-4 Tbsp soy sauce
• 2 tsp oyster sauce
• 1/2 tsp toasted sesame oil

Instructions

1. Heat ½ tablespoon of butter in a large saute pan over medium-high heat until melted. Add egg and cook until scrambled, stirring occasionally. Remove egg to a separate plate.
2. Add an additional 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. Saute for about 5 minutes or until the onion and carrots are soft.
3. Increase heat to high, add in the remaining 1 ½ Tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce, and oyster sauce, and stir until combined.
4. Continue stirring for an additional 3 minutes to fry the rice. Then add the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined.
5. Serve immediately. Six servings.