An easy favorite in our house! You can easily add cooked chicken or shrimp as well!
- 1/4 cup soy sauce
- 1/4 teaspoon ground ginger
- 2 teaspoons sesame oil
- 1 teaspoon chili paste
- 4 tablespoons butter, divided
- 1 cup chopped carrots
- 1/2 cup chopped scallions
- 1 cup frozen peas
- 1 teaspoon minced garlic
- 3 eggs, whisked
- 4 cups cooked rice (day old is best)
- In a small bowl, whisk together the soy sauce, ginger, sesame oil, and chili paste. Set aside.
- Melt 2 tablespoons of butter into a large skillet over medium heat, add the carrots and cook for 5 minutes, or until they are softened slightly. Add in the scallions, peas, and garlic, and cook for an additional 2-3 minutes until peas are warmed. Remove the vegetables from the pan and place in a bowl.
- With the pan still on medium heat, melt the remaining 2 tablespoons of butter into the skillet. Add the eggs to the pan and cook until scrambled. Transfer the eggs into the same bowl as the vegetables.
- Turn the pan up to high heat. Add the rice into the pan, and cook for one minute, stirring to break up any clumps. Add in the reserved soy sauce mixture and stir to coat. Add the vegetables and egg back into the pan and stir to combine, cooking for 3-4 minutes, or until the rice is warmed through.
- Serve warm.
You can add in another form of protein along with or in place of the egg, like cooked chicken or shrimp.
Once rice is finished cooking, feel free to add another splash of soy sauce, or more chili paste to suit your own taste.
Day old rice is best for this recipe because it is slightly chewier texture which works perfectly for fried rice.
Keywords:: fried rice, rice, recipe, cookies and cups, dinner, asian, skillet recipe