2 - 3tablespoonsbutteror other oil, but butter works best
1tablespoonminced garlic
½teaspoonminced ginger
¼cupsoy sauce
4cupscooked/cold white riceinstant rice works fine, just make sure to fully chill it after it is cooked.
1cuppeasI like to use one 15 ounce can of peas and carrots, drained
1cupdiced carrotI like to use one 15 ounce can of peas and carrots, drained
3eggs
green onion/scallion
optional: sesame oil
Instructions
In a large skillet or wok, bring butter to medium/high heat.
Add garlic and ginger, stir for 1 - 2 minutes until fragrant. Add rice and cook until heated through. Stir in soy sauce, and add peas and carrots. (If using raw carrots, cook until tender).
Push rice to one side of pan, and crack eggs in other side. scramble eggs and cook through. when they’re done cooking, stir into rice.
Finish with green onion and a light drizzle of sesame oil.