Serves 4
Directions
- 1Heat some oil in a large pan over medium heat.
- 2Add mixed veggies and sauté until heated through.
- 3Remove the veggies and put them in a separate bowl.
- 4In the same pan, heat some oil and 1 Tbsp of butter until butter is melted.
- 5Add 2 cups of chilled rice and sauté, stirring frequently, until rice begins to brown.
- 6Season with salt and pepper.
- 7Add 1 Tbsp of soy sauce for color.
- 8Continue stirring and seasoning until the rice is cooked through and a little bit browned.
- 9Move the rice out of the middle to create a well.
- 10Add a tiny bit more oil and some more butter to the well.
- 11Crack four eggs in the middle of the pan.
- 12Scramble the eggs in the middle of the pan.
- 13Season the eggs with salt and pepper.
- 14Add a dash more soy sauce to the eggs.
- 15Continue stirring the eggs until they are cooked through.
- 16Once the eggs are cooked, mix the rice back in and add the veggies.
- 17Give it a good stir.
- 18Season with a little bit more salt and pepper.
- 19Add the remaining tablespoon of butter for restaurant quality.
- 20Turn off the heat and serve.
Ingredients
- Oil
- 2 Tbsp Butter
- 3 cups cooked Rice, chilled
- 1 bag Frozen Vegetables (peas and carrots, etc)
- 2 Tbsp Soy Sauce
- 4 Eggs
- Salt
- Pepper
Equipment
large pan
Tips
- Cook rice in advance and preferably chill overnight, or for at least 2 hours.
- The butter is key, so don't skip it.
- Season like crazy with salt and pepper.
- Add a dash more soy sauce for color and taste.
- To make it restaurant quality, add a little more butter at the end.
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