- 4 tablespoons canola oil
- 3 tablespoons butter
- 1 small onion, chopped
- 1/2 cup small-diced carrots
- 1 cup frozen peas
- 3 to 4 cups leftover rice
- 2 large eggs, beaten
- 1 cup cubed cooked meat (pork, chicken, beef or shrimp)
- 1/4 cup soy sauce
- 1-1/2 teaspoons toasted sesame oil
- 1-1/2 teaspoons fish sauce
- salt and pepper
- chopped scallions, for serving
- Heat your wok over high heat until it is nice and hot. Add 2 tablespoons each of the oil and butter, then immediately throw in the onion and carrots. Sauté until the veggies are just starting to soften, 3 to 4 minutes. Add the peas and stir another minute. Transfer all the veggies to a bowl with a slotted spoon, leaving the oil and butter in the pan.
- Add the remaining 1 tablespoon butter and 2 tablespoons oil to the hot skillet, then dump in the cold rice, breaking up any clumps. You want each grain of rice coated in the buttery oil first, so use your two spatulas to toss and toss. Let it sit, unstirred, on the hot skillet bottom for a minute at a time to really turn brown, then toss and repeat. Do this for anywhere from 5 to 8 minutes, until the rice is fried.
- Make a well in the center of the skillet and pour in the beaten eggs. Quick-scramble them with your spatula. Return the veggies to the pan and add whatever meat you're using. In a small bowl, whisk together the soy sauce, sesame oil and fish sauce and pour over the entire skillet. Add salt and pepper and toss until absolutely everything is combined. Give a quick taste to see if it needs anything else. Take it off the heat and sprinkle with chopped scallions.
Recipe from the kitchen of Jen Hatmaker.