Fried Rice – Don’t LOSE this recipe

Instructions

1. Cook the Eggs:
   • Heat 1 tbsp butter in a large skillet or wok over medium-high heat.
   • Add whisked eggs, scramble quickly until just cooked.
   • Transfer to a plate and set aside.
2. Cook the Vegetables:
   • Add 1 tbsp butter to the same pan.
   • Sauté carrots, onion, and peas until tender (3–4 minutes).
   • Add garlic and cook for 30 seconds until fragrant.
3. Fry the Rice:
   • Add remaining butter, then stir in cooked rice.
   • Spread rice out in the pan, let it fry for a minute before stirring (gives a nice texture).
   • Stir-fry for 3–4 minutes, breaking up clumps.
4. Season & Combine:
   • Stir in soy sauce and sesame oil.
   • Add cooked eggs back to the pan.
   • Season with salt and pepper to taste.
5. Finish & Serve:
   • Garnish with green onions.
   • Serve hot as a side or add chicken, shrimp, pork, or tofu for a main dish.

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✨ Tip: Cold, leftover rice works best because it’s firm and won’t get mushy when fried.

Would you like me to also give you a Hungarian twist on this fried rice — using smoked sausage (kolbász) and paprika for a fusion dish?