This easy fried rice is a great reason to skip the take out! It's full of veggies and is WAY better than what you'd get at a restaurant!
Course Side Dish
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
Author Sara Welch
3cupsof cooked ricechilled or leftover rice is preferred
2eggs lightly beaten
1tablespoontoasted sesame oil
salt and pepper to taste
2tablespoonssliced green onions
In a large skillet, heat 2 teaspoons of the butter over medium-high heat.
Add the onion and carrot to the pan, cook 4-5 minutes or until softened. Add the garlic and cook for 30 seconds.
Season to taste with salt and pepper. Remove the vegetables from the pan, set aside and cover to keep warm.
Melt the remaining teaspoon of butter the pan; add the eggs and cook, stirring occasionally and breaking up with a spatula until the eggs are scrambled and cooked through, approximately 3-4 minutes.
Add the rice, reserved cooked veggies and frozen peas to the eggs in the pan. Stir in the soy sauce and sesame oil and cook until ingredients are all combined and warmed through, 3-4 minutes. Season to taste with salt and pepper.