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1
If you are using leftover, cooked white rice, skip this step and go to Step 2. In a covered saucepan on the stove top, bring 2 cups of water to a boil. When the water reaches a full boil, stir in the rice. Stir to bottom of pan a few times to make sure all rice is moistened and not sticking on the bottom of pan in lumps. Return water to a boil. Reduce heat to a very low simmer, place lid on pan and simmer for 20-minutes.
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2
Place cooked rice a in large bowl. Set aside until needed.
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3
Scramble eggs in skillet on stove top with 1 Tbsp of butter. After eggs are cooked, chop the scrambled eggs into pea size bits with spatula.
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4
Stir the chopped scrambled eggs into the bowl of cooked rice along with the thawed peas and carrots and diced white onion. Stir until mixed uniformly.
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5
Melt 2 Tbsp of butter over medium heat in a large skillet on the stove top.
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6
When the butter is melted and heated to sizzling, add the rice mixture to the skillet. Stir and saute the rice mixture for a minute or two.
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7
Mix the soy sauce with sesame oil in a cup and sprinkle evenly over frying rice mixture in skillet as it cooks.
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8
Saute rice mixture for 6 to 8 minutes, stirring and turning frequently with a spatula until mixture is lightly browned.
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9
When done, season with ground white pepper and table salt to taste. Remove from heat.
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10
Place in large serving bowl and garnish top with diced green onions.
