Ingredients:

  • 4 cups cooked Jasmine rice, cold/day-old
  • 3 large eggs, lightly beaten
  • 4 tbsp unsalted butter, divided
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 2 cloves garlic, minced
  • 1/2 tsp onion powder
  • 1/4 tsp ground ginger
  • 1/2 cup sweet onion, finely diced
  • 1/2 cup carrots, small dice
  • 1/4 cup frozen peas, thawed
  • 2 green onions, thinly sliced
  • 1/4 tsp salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Set a large cast iron skillet or wok over medium-high heat. Add 1 tablespoon of butter. Once foaming, pour in the beaten eggs and scramble quickly into small ribbons. Remove eggs from the pan and set aside.
  2. In the same pan, add another tablespoon of butter. Sauté the diced onions and carrots for 3–4 minutes until the onions are translucent. Stir in the minced garlic during the final 30 seconds of sautéing.
  3. Add the remaining 2 tablespoons of butter to the pan along with the cold cooked rice. Use a flat-edged spatula to break up any clumps. Spread the rice across the surface of the pan and let it sear for 1-2 minutes without stirring to develop a light crust.
  4. Drizzle the soy sauce and toasted sesame oil over the rice. Sprinkle with onion powder, ground ginger, salt, and black pepper. Stir-fry for 3-5 minutes, tossing constantly to ensure the butter and seasonings emulsify and coat every grain.
  5. Fold the scrambled eggs and thawed peas back into the rice. Toss for one additional minute until everything is heated through. Garnish with sliced green onions and serve immediately.