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Chinese Fried Rice

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Chinese Fried Rice
Serves 4
This restaurant-style Chinese Fried Rice recipe is the best ever! It tastes even better than takeout and is ready to eat in just 15 minutes!
Ingredients
  1. 2 tablespoons butter, divided
  2. 1 yellow onion, diced
  3. 2 medium carrots, diced
  4. 1/2 cup frozen peas
  5. 2 cloves garlic, minced
  6. 1 teaspoon minced ginger
  7. 2 large eggs, beaten
  8. 3 cups cold cooked rice
  9. 2 tablespoons soy sauce
  10. 2 teaspoons Sriracha
  11. 2 green onions, thinly sliced
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Instructions
  1. Melt 1 tablespoon of butter in a wok or large skillet set over medium heat.
  2. Add the onion, carrots, and peas. Cook for 4 minutes, until the onions and carrots are softened.
  3. Add the garlic and ginger. Cook for 1 minute further until fragrant.
  4. Push the vegetables to one side of the pan. Melt the remaining tablespoon of butter on the other side.
  5. Add the eggs to the empty buttered side of the pan. Scramble the eggs until they are cooked through. Stir to combine them with the vegetables.
  6. Add the cooked rice, Soy sauce and Sriracha to the pan. Stir-fry the mixture for about 2 minutes.
  7. Sprinkle with green onions and serve warm.
Notes
  1. Use cold, cooked rice: Chilled rice will separate nicely and won’t clump together in the pan.
  2. Use long-grain, white rice: It cooks up fluffy and not sticky, with individual grains remaining distinct and firm.
  3. Use butter, rather than oil: It makes the rice brown up perfectly and just makes everything taste so much better.
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