Add 1/6 of the butter (7g) to a large frying pan and turn the heat to a medium high. Melt the butter.
42 g unsalted butter
Add the whisked eggs and scramble. On ready, remove to a side plate for now.
2 large eggs
Add 1/3 of the butter (14g) to the frying pan and return to the heat. Melt the butter and add the onion, carrots, garlic, peas and a good seasoning of salt and pepper.
1 medium onion, 2 medium carrots, 3 cloves garlic, 75 g peas, 42 g unsalted butter, salt, ground black pepper
Fry/sauté the vegetables for up to 5 minutes or until they have softened nicely.
Turn the heat to high and add the remaining butter (21g) to the pan, stirring until it has melted.
42 g unsalted butter
Add the cooked and cold rice to the pan along with the scallions/spring onions, light soy sauce and if using the oyster sauce. Stir everything gently together.
3 large scallions, 4 tbsp light soy sauce, 2 tbsp oyster sauce, 800 g short grain rice
Allow the rice to fry for about 2 – 3 minutes stirring every now and then.
Return the eggs to the pan and stir thoroughly to distribute fully. Once hot, remove from the heat and turn off.
Drizzle the toasted sesame oil over the rice and give it another quick stir.
2 tsp toasted sesame oil
Taste and season with salt, pepper or light soy sauce.
salt, ground black pepper
Serve immediately or allow to cool and place into an air tight container to be placed in the fridge.