Fried Rice

The hubby loves this fried rice.  Yay!  The whole family gobbles it up fast.  I serve it with chicken that has either been cooked in the crock pot or cooked over the stove using this recipe.  I don't shred it, I just pull it apart, and coat it with Panda Express sweet chili sauce.
  YuM!

• 3 TBS butter
• 2 eggs, whisked
• 1 small bag frozen peas and carrots
• 1 small white onion, diced
• 3 cloves garlic, minced
• salt and pepper
• 4 cups cooked and chilled rice
• 3 green onions, thinly sliced
• 3-4 TBS (Gluten Free) soy sauce
• 2 tsp oyster sauce (optional - I can't find it gluten free, so I omit)
• 1/2 tsp toasted sesame oil

1. Heat 1/2 TBS of butter in a large skillet over medium heat until melted.  Add whisked eggs and cook until scrambled, stirring occasionally.  Remove eggs and set aside.  
2. Add an additional 1 TBS butter to the pan and heat until melted.  Add onions, garlic, frozen peas and carrots with a generous pinch of salt and pepper.  Saute for about 5 mins, until the onions and carrots are soft.  
3. Increase heat to high and add in remaining 1 1/2 TBS butter, and stir until melted.  Immediately add the chilled rice, green onions, (Gluten free) soy sauce, and oyster sauce - if using.  Continue stirring for an additional 3 mins, frying the rice.  Then add eggs and stir to combine.  Add the sesame oil, stir to combine and remove from heat.