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Cut the scrambled eggs into bite size pieces and cover to keep warm. Melt half the butter in the skillet over medium heat. Add half the rice and cook undisturbed for a minute, then flip and cook for another minute. Drizzle the rice with half of the sauce mixture that you set aside and cook for several minutes, stirring several times. Spoon the fried rice on top of the cut eggs and cover to keep warm.
Melt the remaining butter in the skillet over medium heat. Add the remaining rice and the frozen peas, cook undisturbed for a minute, then flip and cook for another minute. Drizzle the rice with the remaining sauce mixture and cook for several minutes, stirring several times.
Return everything to the skillet over medium-low heat and stir to warm. Add the green onions and stir to combine. For best results sever promptly.
Notes
Everything moves fast with stir fry, so be prepared. Have everything you need close by and in some cooking order.
The best cuts of beef for this recipe are strip steak, flank steak, or sirloin. If you prefer, you can make this delicious recipe with ground beef.
Use cooked, chilled day-old rice. Use any long-grain rice, including white rice, brown rice, or jasmine rice. Cook it 1-2 days before and chill it in the fridge. Freshly cooked rice does not fry well at all. It clumps up and turns into a gooey mess. Leftover rice is perfect for this recipe.
There is no need to thaw the peas. Pull the peas out of the freezer when you start the recipe, and add them frozen when needed. They will quickly thaw in the skillet and stir fry up just perfectly. Canned peas are not recommended.
Other veggies that work well in this dish are broccoli, cabbage, mushrooms, green beans, and bell peppers.
Nutrition
Calories: 408kcal | Carbohydrates: 9g | Protein: 25g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 189mg | Sodium: 566mg | Potassium: 527mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3970IU | Vitamin C: 13mg | Calcium: 60mg | Iron: 2mg
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