Ingredients
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3 eggs (or use as many eggs as desired)
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1 tablespoon water
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1 tablespoon butter
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2 -3 tablespoons oil
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1 medium onion, finely chopped
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3 garlic cloves, coarsely chopped (or use as much garlic as you desired)
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4 cups cold cooked white rice
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4 tablespoons soy sauce (more to taste)
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1 teaspoon sesame oil (you could omit but it is best to add in)
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1/2 teaspoon fresh ground black pepper
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2 green onions, finely chopped
Instructions
- In a small bowl beat the eggs with water.
- Melt the butter in a large skillet or a wok over medium heat or until sizzling.
- Add in eggs and leave flat for about 2 minutes or until cooked through; remove to a plate then chop.
- Heat oil in the same skillet; add in onion and saute until softened (about 3-4 minutes, adding in the garlic the last 2 minutes of cooking time).
- Add in cold rice, soy sauce, sesame oil and black pepper; stir-fry tossing continuously for about 5 minutes (adding in more soy sauce and black pepper if needed to suit taste).
- Stir in the egg and green onion.