Ingredients
Scale
- 4 cups cooked short-grain white rice (cold, preferably day-old)
- 1/2 cup chopped carrots (fresh or frozen)
- 1/2 cup frozen peas
- 1/2 cup diced white onion
- 4 tablespoons unsalted butter
- 2 tablespoons low-sodium soy sauce
- 2–3 tablespoons neutral oil (peanut, canola, or vegetable)
- 2 teaspoons sesame oil (optional)
- 1 egg, whisked and scrambled
Instructions
- Prepare the rice by cooking it ahead of time and chilling for at least an hour.
- In a bowl, soften the butter and mix it with soy sauce until combined.
- Heat oil in a skillet over medium heat; scramble the egg and set aside.
- Sauté carrots, peas, and onions in the same skillet until tender.
- Add more oil to the skillet and stir-fry cold rice for about 4–5 minutes.
- Pour the butter-soy sauce mixture over the rice and toss until well-coated.
- Combine scrambled egg and sautéed veggies into the rice, drizzle with sesame oil if desired, then serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: SIDES
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 90mg