Japanese Fried Rice

Short-grain white rice stir-fried in butter with peas, carrots, eggs, sweet white onion, and seasoned with oyster sauce, salt and pepper. A wonderful compliment to tempura and a spicy main dish.

Ingredients -

4 cups cooked Short-Grain White Rice, cooled in refrigerator
1 cup Frozen Peas, thawed
2 tablespoons finely grated Carrot
2 Eggs, beaten
1/2 cup Sweet White Onion, diced
1 1/2 tablespoons Butter
2 tablespoons Soy Sauce
Sea Salt
Fresh Ground Black Pepper

Preparation:

1. Remove rice from refrigerator and bring to room temperature.

2. Heat ½ teaspoon butter in wok over medium heat.

3. Scramble eggs, breaking them into bite-sized pieces as they cook through.

4. Wipe wok clean.

5. Add peas, carrots, eggs and onions to the rice. Toss all ingredients to combine.

6. Reheat wok. Add 1-½ tablespoons butter to wok.

7. Add fried rice mixture to wok.

8. Stir-fry 1 minute.

9. Add soy sauce, salt and pepper. Stir-fry 5 minutes.

Variations and Recipe Ideas:

Fried Rice Tips -

Short-Grain White Rice

It takes some practice to cook short-grain white rice to get it to the perfect texture and consistency.