Fried Rice


  • 3 tablespoons butter, divided
  • 2 eggs, whisked
  • 1 small white onion, diced
  • 1 1/2 cups frozen peas and carrots
  • 2 cloves garlic, minced
  • salt and pepper
  • 1 cup diced ham or chicken or pre-cooked pork roast
  • 4 cups cooked and chilled rice (medium-grain white rice like Calrose)
  • 3 green onions, thinly sliced
  • 2 tablespoons soy sauce, or more to taste
  • 1-2 tablespoon oyster sauce and some Yoshida Original Gourmet sauce to taste
  • 1-2 teaspoons toasted sesame oil


  1. Heat 1/2 tablespoon of butter in a large skillet over medium heat until melted.  Add egg, and cook until scrambled, stirring occasionally.  Remove egg, and transfer to a separate plate.
  2. Add additional 1 tablespoon butter to the pan and heat until melted.  Add carrots, onion, peas, and garlic, and season with a generous pinch of salt and pepper.  Saute for about 3-5 minutes or until the onion and carrots are soft.  Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted.  Immediately add the rice, green onions, soy sauce and oyster sauce and stir until combined.  Continue stirring for an additional 3 minutes to fry the rice.  Then add in the eggs and stir to combine.  Add the sesame oil, stir to combine, and remove from heat.  Serve warm.

Source:  Neriza Oka

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