1 tablespoons butter
1 egg, beaten
1 tablespoon oil
2 cups cold, cooked white rice
1/2 cup chopped carrots
1/2 cup frozen green peas, thawed
2 green onions, sliced
3 tablespoons soy sauce
Heat butter in a wok or large skillet over medium-high heat. Pour in the egg; cook and stir until scrambled and firm. Remove from wok, and set aside.
Put oil in the wok and turn heat up to high. Stir in rice until each grain is coated with oil. Stir in carrots, peas and green onions. Reduce heat to medium, cover and allow to steam for 5 minutes. Stir in scrambled eggs and soy sauce, and cook until eggs are heated through.
This would also be really good with a variety of veggies and chicken or shrimp
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