Ingredients
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- 4 cups long-grain white rice, cooked and cooled
- 2 tablespoons sesame oil, divided
- 4 large eggs, beaten
- ½ teaspoon kosher salt
- 2 large carrots, diced
- 1 large white onion, diced
- ¼ cup green onions, diced
- 1 teaspoon garlic minced
- ¼ cup butter, melted
- 1 teaspoon lemon juice
- 2 tablespoons soy sauce
- ⅓ cup frozen peas
- salt and pepper, to taste
Instructions
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Heat a large skillet over high heat until very hot, about 2 minutes. Add 1 tablespoon oil, eggs, and salt and cook until large curds set. Transfer the cooked eggs to a plate and tent to keep warm.
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Reduce heat slightly and add the remaining oil, carrots, onions, and green onions. Cook until heated through (about 5 minutes, or until carrots are softened). Add garlic, and cook 1 more minute.
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To the skillet, add the cold rice and cooked eggs.
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Pour in melted butter, lemon juice, soy sauce, and frozen peas and cook, stirring frequently, for 3-5 minutes, or until heated through.
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Season with salt and pepper to taste.
