Ingredients

• 2 Tablespoons vegetable oil
• 2 large eggs, well beaten
• 2 Tablespoons salted butter
• ½ cup small diced sweet onion
• 3 cloves garlic, minced
• 2 cups cooked and cooled leftover long-grain white rice
• 2 Tablespoons soy sauce
• 2 green onions (green part only), thinly sliced

Instructions

1. Heat a wok or large skillet over medium-high heat and pour in the vegetable oil.
2. Add the beaten eggs and gently stir just until they are mostly set but still slightly soft, about 30 seconds to 1 minute. Transfer the eggs back to the bowl and set aside.
3. Place the butter into the same pan, then add the diced onion. Cook, stirring occasionally, until the onion becomes soft and translucent, about 3–5 minutes.
4. Stir in the minced garlic and cook until aromatic, roughly 30 seconds.
5. Add the cooked and cooled rice to the skillet. Mix well and cook until the rice is heated through, stirring occasionally, about 3–5 minutes.
6. Return the scrambled eggs to the pan along with the soy sauce. Stir to evenly distribute the eggs and break them into smaller pieces. Cook for an additional 2 minutes.
7. Finish by folding in the sliced green onions. Serve immediately.