Servings: 3-4

Ingredients:

3 tablespoons butter, divided

2 large eggs, whisked

2 medium carrots, peeled and diced

1 small white onion, diced

1/2 cup frozen peas

3 cloves garlic, minced

1/2 cup vegetable broth

1 teaspoon white pepper

1 teaspoon garlic powder

1 teaspoon onion powder

3 cups cooked and chilled rice

2 green onions, thinly sliced

3–4 tablespoons soy sauce, or more to taste

1/2 teaspoons sesame oil

In a medium sized sauce pot on medium heat, add one tablespoon of butter. Add two eggs. Scrabble the eggs. Remove eggs from pan and set aside. Add the remaining two tablespoons of butter and oil to pot. Add onion and carrots. Cooked for 4 minutes. Add garlic. Cook for 2 minutes. Add seasonings, peas and broth. Cook until carrots are tender. Add rice, scrambled eggs and soy sauce. Heat until rice and eggs are warm. Sprinkle with green onions and serve.

Variations:

Add cooked shrimp

Add cooked shredded chicken

Add bean sprouts

Add 2 teaspoons oyster sauce 

Add spicy oil or spicy garlic sauce