Japanese Fried Rice

Ingredients:

Butter, 3 tablespoons, divided
Egg, beaten, 1
Diced onions, 1/4 cup
Diced carrots, 1/4 cup
Peas, 1/4 cup
Garlic clove, minced, 1
Leftover white rice, 2 cups
Soy sauce, 2 tablespoons
Sesame oil, 1 teaspoon
Green onions, diced 1 teaspoon
Toasted sesame seeds, 1 teaspoon

DIRECTIONS:

1.Start by turning your burner to high heat and set your wok (or large frying pan) on top. Once the wok heats up, add a tablespoon of butter and allow it to coat the pan. Hint: butter is the secret ingredient to this recipe.

2.Add the egg and let it cook in one even layer before chopping it up with your spatula -- with the skill and gusto of a real Hibachi chef, of course. Transfer the egg to a plate and set aside.

3.Add another tablespoon of butter to the wok, and then add the onions, carrots, and peas. Cook for a few minutes and then add the garlic. Stir the garlic into the veggies and cook for one minute.

4.Push all of the veggies to one side of the wok and then add, you guessed it, another tablespoon of butter to the empty side of the wok. Did I mention that butter is the secret ingredient?

5.Add the leftover rice to the butter as well as the soy sauce and sesame oil.

6.This is where you really develop the Hibachi-style flavor by stir-frying the rice and veggies together, pushing them around the hot pan for several minutes. Just before done, add the eggs back to the wok and stir back into the rice. Season with black pepper and stir; then turn off the heat.

7.Transfer the fried rice to a serving dish and garnish with chopped green onions and toasted sesame seeds. Serve additional soy sauce alongside the rice.