- Side
- Eggs
- Japanese
- One pot
- Stovetop
- Kid-friendly
- Budget-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 4 cups
cooked white rice, preferably day-old, cold, clumps broken up
- 3 tbsp
butter, divided
1 tbsp in step 2, 1 tbsp in step 3, 1 tbsp in step 4
- 1 tbsp
neutral oil, such as canola
- 3
eggs, beaten with a pinch of salt
- 1 cup
carrot, peeled and cut into 1/4-inch dice
- 1 cup
yellow onion, cut into 1/4-inch dice
- 1 cup
frozen peas, no need to thaw
- 3 tbsp
soy sauce
- 1 tsp
toasted sesame oil
- 4
scallions, thinly sliced, white and green parts kept separate
salt, to taste
black pepper, to taste
- Vegetarian
Contains milk (butter), eggs (eggs), soy (soy sauce), wheat (soy sauce) and sesame (toasted sesame oil).
Worked out from the ingredients.
Steps
- Step 1
Get everything ready before you start cooking: this moves fast. Break up the cold rice with your hands or a fork so there are no clumps. Dice the carrot and onion, slice the scallions, beat the eggs with a pinch of salt, and measure the soy sauce and sesame oil.
15 min
- 4 cups cooked white rice, preferably day-old
- 3 eggs
- 1 cup carrot
- 1 cup yellow onion
- 3 tbsp soy sauce
- 1 tsp toasted sesame oil
- 4 scallions
- Step 2
Heat a 12-inch skillet or wok over medium heat. Melt 1 tablespoon of the butter, pour in the beaten eggs, and let them set for about 30 seconds. Scramble and chop them into small pieces with the edge of a spatula, about 1 minute total, then scrape onto a plate while still slightly soft.
2 min
- 1 tbsp butter
- 3 eggs
- Step 3
Wipe the pan if needed and turn the heat to medium-high. Add the oil and 1 tablespoon of the butter, then the diced carrot, onion and scallion whites. Cook, stirring now and then, until the onion is translucent and the carrot is just tender, 4 to 5 minutes. Stir in the frozen peas and cook 1 minute more.
6 min
- 1 tbsp butter
- 1 tbsp neutral oil, such as canola
- 1 cup carrot
- 1 cup yellow onion
- 1 cup frozen peas
- 4 scallions
- Step 4
Add the last 1 tablespoon butter and the rice. Spread the rice out in a thin, even layer and press it down with the spatula. Let it sit without stirring for 2 minutes so the bottom toasts, then toss and spread it flat again. Repeat once more, about 2 minutes, until you see crackly browned edges.
5 min
- 4 cups cooked white rice, preferably day-old
- 1 tbsp butter
- Step 5
Drizzle the soy sauce around the edge of the pan and add the sesame oil, then toss to coat evenly. Return the egg to the pan and chop it into the rice with the spatula. Add the scallion greens, season with salt and pepper to taste, and serve hot.
2 min
- 3 eggs
- 3 tbsp soy sauce
- 1 tsp toasted sesame oil
- 4 scallions
- salt
- black pepper
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026