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.

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