Best Fried Rice Ever

Tomorrow is an Asian potluck at my work and I volunteered for fried rice.  This rice is much better if you cook the rice ahead of time-even the day before-and allow it to completely cool.  I found the recipe on the blog, chefsavvy.com.  You can always add a little meat if you like or leave the recipe as is.

• 2 tablespoons butter, divided
• 3 eggs, whisked
• 2 medium carrots, small dice
• 1 small onion, small dice
• 3 cloves garlic, minced
• 1 cup frozen peas, thawed
• 4 cups cooked and chilled rice, (I either use white or brown rice)
• 3 tablespoons low sodium soy sauce
• 2 tablespoons oyster sauce
• 1 teaspoon sesame oil
• sliced green onions for garnish, if desired

Melt one tablespoon of the butter in a large pan, wok or skillet.  Add eggs and cook well, scrambling.  Remove from heat.  Add remaining butter and saute carrots and onion for 3 minutes.  Add garlic  and saute and additional minute.  Mix in rice and peas.  Saute browning rice slightly.  Watch so it does not burn.  Stir in soy sauce, oyster sauce and sesame oil.  Garnish with green onions.