Ingredients
Scale
- 4 cups cooked short-grain white rice
- 1 egg, whisked
- 1/2 cup chopped carrots
- 1/2 cup peas
- 1/2 cup chopped white onion
- 4 tablespoons unsalted butter
- 2 tablespoons low-sodium soy sauce
- 2–3 tablespoons oil (peanut, canola, or vegetable)
- 2 teaspoons sesame oil (optional)
- Fresh parsley for garnish
Instructions
- Prepare the rice by cooking it according to package instructions and chilling it in the refrigerator for at least 1 hour.
- Soften butter at room temperature; mix with soy sauce.
- Heat oil in a skillet or wok over medium heat and scramble the whisked egg until cooked; set aside.
- Sauté carrots, peas, and onion in the same skillet until tender; season with salt and pepper.
- Add more oil to the skillet, then add cold rice. Fry while tossing for about 4-5 minutes until warmed through.
- Pour the butter-soy sauce mixture over the rice; stir to coat evenly.
- Add back the veggies and scrambled egg; drizzle with sesame oil if desired. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: SIDES
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 90mg