Perfect Fried Rice

• servings: 4
• active time: 15

Ingredients

2 tablespoons unsalted butter, divided

2 large eggs, lightly beaten

½ cup chopped carrots

½ cup chopped onion, any color

1 bell pepper, any color, seeded and chopped

3 cloves garlic, minced

2 cups cooked rice from the Coconut Rice (page 221), preferably chilled, or any cooked rice

5 tablespoons soy sauce, plus more if needed

1 teaspoon sesame oil

½ cup frozen peas, kept frozen until ready to use

Salt and freshly ground black pepper

Chopped green onions for serving

Toasted sesame seeds for serving*

Directions

1. Heat 1 tablespoon of the butter in a large wok or skillet over medium-high heat. Add the eggs, and cook until scrambled and still

moist. Transfer the eggs to a plate.

2. Heat the remaining butter in the same pan over medium-high heat. Add the carrots, onion, and bell pepper, and cook for 3 to 5 minutes, until soft. Add the garlic, and cook for 30 seconds.

3. Add the rice, and toss to combine. Add the soy sauce and sesame oil, and cook for 2 minutes, stirring to coat the rice with the sauce. Add the peas, and cook for 1 to 2 minutes, until hot. Fold in the

cooked eggs.

4. Season to taste with salt and black pepper (and more soy sauce if desired). Top with green onions and sesame seeds, and serve.