Instructions

• Start by prepping all your ingredients. Dice the onion and carrots, and if you’re using fresh ginger, mince it finely. Measure out the soy sauce and set aside your leftover rice.
• In a large skillet or wok, melt 1 tablespoon of butter over medium heat. Pour in the beaten eggs and scramble until just set. Remove the eggs from the pan and set aside.
• In the same skillet, add the remaining butter. Once melted, add the diced onion and carrots. Sauté for about 3-4 minutes, or until they start to soften. Stir in the minced ginger and garlic, cooking for another minute until fragrant.
• Stir in the frozen peas and cook for an additional 2 minutes. Then, add the leftover cold rice. Break up any clumps and mix everything thoroughly.
• Drizzle the soy sauce over the rice mixture, adjusting the amount to your taste. Add the scrambled eggs back to the pan and stir everything together until well combined. Cook for another 2-3 minutes, allowing the flavors to meld.
• Taste your fried rice and adjust the seasoning if necessary. Serve hot, garnished with additional soy sauce or green onions if desired.