INGREDIENTS
5 tablespoons butter
3 large eggs, whisked lightly
1 cup sweet onion, diced
3 cloves garlic, minced
1 cup frozen corn
1 cup frozen peas and carrots mixture
1 cup cooked diced ham
4 cups cooked and chilled white rice
4 tablespoons low sodium soy sauce, more or less to taste
salt and pepper to taste
Method:
- In a large wok or frying pan, heat 1 tablespoon butter over medium-high heat. Add the eggs and cook for 3 minutes or until set, stirring often. Transfer to a plate and set aside.
- Add another tablespoon of butter to the skillet and cook onion until translucent; about 2 minutes. Stir in garlic, frozen vegetables, salt, and pepper and cook until heated through.
- Add the ham and saute until golden brown; about 2 minutes.
- In the center of the skillet, melt 3 tablespoons of butter and add the rice. Press down into the pan to brown the rice until it begins to sizzle and pop.
- Return the egg to the skillet and toss everything together until fully distributed.
- Remove from heat, then stir in 1-2 tablespoons of soy sauce. Adjust according to taste. Garnish with sesame seeds and sliced green onions and serve immediately.