3scallionsalso known as green onion, green tops chopped, white bottoms sliced, separated
¾cupdiced porkor chicken or shrimp
2cupsday-old cooked riceyou could use brown, white, jasmine, just make sure it is cooked ahead of time, covered and refrigerated, best at least overnight, but OK a few days old
½cupfrozen peasor peas and carrots if you choose, unthawed
2 - 3tablespoonslow-sodium soy sauceor to taste
Freshly ground pepper and additional saltas desired
Mix the chopped green onion tops with the egg, mix well. Add a pinch of salt and a dash of pepper.
Heat a wide skillet or wok over medium heat; add the oil, when hot, add ⅓ of the butter along with the egg mixture, scrabble until you have what resembles large-curd scrambled eggs. Move them aside, add the meat, stir-fry until hot, then add another third of the butter along with the rice; stir-fry until the rice is hot and the kernels are separated; season with a few shakes of soy sauce (about 1 - 2 tablespoons); mix well, then add the peas and green onion bottoms along with the remaining butter. Stir well and add soy sauce to taste; allow to cook, without stirring, for 2 - 3 minutes. Taste and adjust seasonings. Serves 2 as a main course, or 4 as a side.