Ingredients:

• 4 cups of Double Dragon AAA Fragrant Rice
•  (cooked and cooled)
• 3 tablespoons butter
• 2 eggs (beaten)
• 2 medium carrots (peeled and diced)
• 1 small onion (diced)
• ½ cup frozen green peas
• 3 cloves garlic (minced)
• Salt and black pepper, to taste
• 3 stalks spring onions (thinly sliced)
• 3–4 tablespoons soy sauce, or more to taste
• 2 teaspoons oyster sauce (optional)
• ½ teaspoon sesame oil (toasted)

Method:

1. Heat 1 tablespoon of butter in a large wok or frying pan over medium heat. Pour in the beaten eggs, scramble until just set, then remove and set aside.
2. Add the remaining butter to the pan. Sauté the garlic and onion for 2–3 minutes until fragrant.
3. Add the diced carrots and peas. Stir-fry for another 3–4 minutes until slightly tender.
4. Add the cooked rice, breaking up any clumps, and stir-fry well with the vegetables.
5. Return the scrambled eggs to the pan, mixing them into the rice.
6. Season with soy sauce, oyster sauce (if using), salt, and black pepper. Stir-fry until evenly coated.
7. Drizzle in sesame oil, toss well, then add spring onions.
8. Serve hot.

Tips:

• Use cold, day-old rice for best results (it prevents clumping).
• You can replace butter with vegetable oil for a lighter version.
• Add chicken, prawns, or other proteins if desired.