Ingredients

• 4 tablespoons butter (salted or unsalted)
• ½ cup cubed onions (cut into ½-inch cubes)
• 2 teaspoons minced garlic
• ¼ cup green peas
• ¼ cup cubed carrots (cut into ½-inch cubes)
• 2 large eggs (whisked)
• 4 cups cooked and cooled white rice
• ½ teaspoon salt (or to taste)
• ½ teaspoon white pepper powder (or black pepper powder)
• 1 tablespoon soy sauce (use tamari for gluten-free)
• 1 tablespoon toasted sesame oil (or any other cooking oil)
• Chopped green onions, cilantro, or sesame seeds, for garnish

Instructions

1. Place a large flat wok, Chinese wok, or wide skillet over medium-high heat and allow it to heat until very hot.
2. Add the butter and stir until completely melted.
3. Add the onions and garlic, cooking for 10–12 seconds until fragrant.
4. Stir in the green peas and carrots and sauté for 15–20 seconds.
5. Move the vegetables to the edges of the wok, leaving space in the center.
6. Pour in the whisked eggs and scramble them in the center.
7. Combine the cooked eggs with the vegetables.
8. Add the rice, salt, pepper powder, soy sauce, and sesame oil, then toss everything together thoroughly.
9. Taste and adjust salt if needed.
10. Finish with chopped green onions, cilantro, or toasted sesame seeds, and serve hot with yum yum sauce.

• This dish works best with rice that has already been cooked and fully cooled.
• If using freshly cooked rice, allow it to cool completely to room temperature before adding it to the wok.
• To cool rice faster, spread it out on a baking tray, cover with cling wrap, and refrigerate for 20 minutes or freeze for 10 minutes.