Leftover Fried Rice

In a small bowl, crack the eggs and beat with a whisk or fork, then set to the side.
3 large eggs
Pour 2 tablespoons of butter into the pan and heat over high medium-high heat. Add diced onion, carrots, garlic, ginger and cook for about 3 minutes. Keep moving the vegetables around the pan with a wooden spatula until the vegetables have softened.
2 tablespoons butter, ½ medium onion , 1 cup carrots, 2 teaspoons minced garlic, 1/4 teaspoon dried ginger
Pour the frozen peas into the pan and cook for 1-2 minutes until just warm.
½ cup frozen peas
Push the vegetables to the side of the pan and turn the heat down to medium-low. I like to scoot the pan a little on the burner so it’s mostly the empty side of the pan over the burner.
Add one tablespoon of butter to the empty side of the pan. Stir the eggs gently while cooking on half the pan until cooked. Keep pushing the eggs back towards the empty side of the pan, but don’t worry if a little egg gets in the vegetables.
1 tablespoon butter
Chop any large pieces of egg with the spatula gently, then mix with the vegetables.
Add the rice and mix with the egg and vegetable mixture. Take care to break up any large chunks of rice with the spatula. Drizzle soy sauce over the rice and stir until warmed all the way through. Garnish with optional green onions, then eat and enjoy!
3 cups leftover cold rice, 3 tablespoons low sodium soy sauce

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