Vegetable fried rice

1 tbsp unsalted butter

2 large eggs, beaten

2 tbsp canola oil

1 onion diced

2 carrots diced

3 garlic cloves minced

1 cup frozen peas

4 cups cooked rice (chilled)

3 tbsp soy sauce

2 tbsp oyster sauce

1 ½ tsp sesame oil

Sliced green onions for garnish

1. Heat a large wok or skillet over medium-high heat. Add the butter and swirl the pan until melted. 

2. Add the eggs, and cook, stirring often, until scrambled, about 45 seconds. Transfer the egg mixture to a bowl, and set aside.

3. Add the canola oil to the wok and heat over medium-high heat. Stir in the onion and carrots. Cook, stirring often, until softened, about 6 minutes. 

4. Stir in the garlic and peas. Cook, stirring often, until the garlic is fragrant and the peas are thawed, 30 seconds to 1 minute.

5. Stir in the cooked rice, soy sauce, oyster sauce, and sesame oil. Cook, stirring often, until rice is evenly coated in the sauce and beginning to crisp in spots, 4 to 5 minutes. Stir the eggs back in and remove from the heat.

6. Garnish with green onions and serve hot.