INGREDIENTS

2 cups PAOW pieces
4 cups long-grain white rice, cooked, cold
2 tbsp butter
2 tablespoons sesame seed oil
3 tablespoons soy sauce
½ teaspoon salt (optional)
2 medium carrots, small dice
1 small onion, small dice
3 cloves garlic, minced
1 cup frozen peas, thawed
2 eggs, beaten
For garnish:
4 eggs, sunny side up
2 scallions, sliced

PREPARATION

1. Heat 1 tablespoon of butter into a large skillet and add the eggs, scramble until fully cooked. Remove them from the pan and set aside.
2. Add the PAOW pieces and sauté until golden brown on all sides. Remove them from the pan and set them aside.
3. Add the remaining tablespoon of butter into the pan. Add carrots and onion to the pan and cook until tender, 3-4 minutes. Stir in garlic and cook for an additional minute.
4. Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.
5. Add the eggs and PAOW back to the pan and stir in soy sauce and sesame oil. Cook for 1-2 minutes to heat through.
6. Serve immediately topped with a sunny side-up egg and sliced scallions for garnish.