Best and Easy Fried Rice

Customize with your favorite add in's, shrimp, chicken, pork, beef, etc.  

I use frozen uncooked peeled and deveined shrimp for this recipe.  Let them thaw under cold water.  Saute for several minutes in olive oil until opaque.  Cut into small pieces and set aside.

Can also add chopped onion (green and/or white), 3 cloves garlic, minced, 2 teaspoons oyster sauce.

Ingredients:

3 tablespoons butter, divided

2 eggs, whisked

2 medium carrots, peeled and diced

2 stalks celery, diced

1/2 cup frozen peas

salt and black pepper

4 cups cooked and chilled rice (use short-grain "sushi" rice)

3-4 tablespoons soy sauce

1/2 teaspoon sesame oil

Instructions:

Heat 1/2 tablespoon of butter in large saute pan or wok pan over medium-high heat until melted.  Add egg and cook until scrambled, stirring occasionally.  Remove egg and transfer it to a separate plate.

Add an additional 1 tablespoon butter to the pan and heat until melted.  Add carrots, celery, and peas and season with a generous pinch of salt and pepper. 

Saute for about 5 minutes until vegetables are soft.  Increase heat to high, add in the remaining 1 1/2 tablespoons of butter and stir until melted.  Immediately add the rice and soy 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 in the shrimp just enough to get them warm.  Stir in sesame oil until combined.

Adapted from www.gimmesomeoven.com