1 tbsp. water
1 tbsp. butter
1 tbsp. vegetable oil
1 small onion, chopped
1 clove garlic, minced
1 cup (from a 16 oz. bag) frozen peas and carrots, thawed, (optional)
2 cups cooked white rice, cold*** (see note)
4 tbsp. soy sauce
½ tsp. black pepper
*** It is very important to use cold rice for this recipe!
In a small bowl, beat egg with water. Melt butter in a skillet or wok over medium-low heat. Add egg and scramble until cooked through. Remove from skillet to a small bowl.
Heat oil in the same pan. Add onion, garlic and the peas and carrots. Saute until the onion is soft. Then add rice, soy sauce and black pepper. Stir-fry together about 3-5 minutes, until mixture is well combined. Add the eggs and stir to combine.