Ingredients
- 3 eggs (or use as many as desired)
- 1 tablespoon cold water
- 1 tablespoon butter
- 3 tablespoons vegetable oil
- 1 medium onion, chopped
- 3 large garlic cloves, coarsely chopped (or use as much as you like, do not finely mince)
- 4 cups cold cooked rice
- 4 tablespoons low-sodium soy sauce
- 1 teaspoon sesame oil
- Freshly ground black pepper, to taste
- 3 green onions, chopped (can use more)
How to Make
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Step 1: In a small bowl whisk the eggs with water.
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Step 2: Melt the butter in a wok or large skillet over medium heat until sizzling.
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Step 3: Add in eggs and leave flat for about 2 minutes or until cooked through (cooking time may take more depending on how may eggs that you use) remove to a plate and coarsely chop.
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Step 4: Heat vegetable oil in the same wok or skillet over medium-high heat; add in onion and saute until softened (about 3-4 minutes) add in garlic, cook stirring about 1-2 minutes.
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Step 5: Add in the cold cooked rice; toss to coat with the onions/garlic, then add in the soy sauce (starting with 4 tablespoons) and sesame oil; stir-fry/tossing continuously for about 5 minutes or until combined and hot, adding in more soy sauce until you achieve desired flavor that you want, you may be fine with just the 4 tablespoons.
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Step 6: Season with black pepper to taste.
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Step 7: Stir in the chopped egg and green onions.
We hope you enjoy this recipe!
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