Fried Rice

  • 2 tablespoons butter divided
  • 3 eggs whisked
  • 4 oz ham or pancetta, diced
  • 2 medium carrots small dice
  • 1 small onion small dice
  • 3 cloves garlic minced
  • 1 cup asparagus, sliced thin
  • 4 cups cooked and chilled rice (I either use white or brown rice)
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon sesame oil
  • sliced green onions for garnish if desired

  • Heat 1 tablespoon of butter into a large skillet.
  • Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.
  • Add the remaining tablespoon of butter into the pan.
  • Add ham or pancetta, carrots, asparagus and onion to the pan and cook until tender, 3-4 minutes.
  • Stir in garlic and cook for an additional minute.
  • Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.
  • Add the eggs back to the pan and stir in soy sauce, oyster sauce and sesame oil. Cook for 1-2 minutes to heat through.
  • Serve immediately with green onions for garnish, if desired.