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Japanese Fried Rice







1 cup white rice uncooked
2 eggs, beaten
2 tablespoons finely grated carrot
1 cup frozen peas, thawed
1/2 cup diced onion
1 1/2 tablespoons butter
2 tablespoons soy sauce
salt & pepper


1. Bring 2 cups water to a boil then add rice with a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes. Put rice in a large bowl and let it cool in the refrigerator.
2. Scramble the eggs and cut the larger chunks of egg into small pea-size bits while cooking.
3. When the rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Toss all of the ingredients together.
4. Melt 1 1/2 tablespoons of butter in a large frying pan over medium/high heat. Dump the bowl of rice ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over medium/high heat, stirring often.

Serves 4.

To prepare ahead of time, cook the rice, then adding the peas, carrots and egg plus half of the soy sauce. Keep refrigerated until you are ready to fry it. When you are going to fry it add the salt, pepper and remaining soy sauce.



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