Asian-Style Vegetable Fried Rice

• 3 whole Eggs
• 1 Tablespoon Cooking Oil
• 2 Tablespoons Butter, Divided
• 1 whole Onion, Chopped
• 2 whole Carrots, Finely Chopped
• 2 Tablespoons Sesame Oil, Divided
• 1/2 cups Peas
• 1/2 cups Broccoli Florets
• 1/2 cups Corn
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Ground Ginger (or Fresh Grated, If You Have It)
• 1 pinch Red Pepper
• 7 cups Cold, Cooked Rice
• 1/2 cups Soy Sauce
• 2 Tablespoons Teriyaki Sauce (may Substitute Honey Or Agave)

1. Scramble 3 eggs in 1 tablespoon oil and 1 tablespoon butter in a hot wok for about 1 minute. Remove eggs and set aside.
2. Stir fry chopped onion and finely chopped carrots in 1 tablespoon butter and 1 tablespoon sesame oil for about 3 minutes. Add the peas, small broccoli florets, corn and remaining tablespoon of sesame oil. Sprinkle with garlic powder and onion powder, ground ginger, and red pepper. Stir fry for an additional 2-3 minutes.
3. Add cooked cold rice (cook rice the day before and break up the cold rice before adding to the wok), soy sauce and teriyaki sauce (honey or agave can be substituted for the teryaki sauce). Stir until evenly coated. Heat until warm and rice is browned. Taste and adjust seasonings and soy sauce if needed.
4. Add scrambled eggs. Stir together and serve.

eggs, cooking oil, butter, onion, carrots, sesame oil, broccoli florets, corn, garlic, onion powder, ground ginger, red pepper, soy sauce, teriyaki sauce

Taken from tastykitchen.com/recipes/sidedishes/asian-style-vegetable-fried-rice/ (may not work)