Ingredients:

4-5 cups cooked and chilled brown rice

3 tablespoons butter, divided

2 large carrots, peeled and cubed small

1 medium onion, chopped small

1 small red pepper, chopped (optional)

3 cloves garlic, minced fine

1 cup frozen peas

3-4 lightly beaten eggs

1 cup pea or other microgreens, chopped

4 green onions, thinly sliced

1/4-1/3 cup soy sauce

3 teaspoons sesame oil

4 teaspoons oyster sauce

salt and pepper

Instructions:

1. Preheat a large skillet or wok to medium-high heat.
2. Add 2 tablespoons of butter to the pan. When it has melted, add the onion and stir until translucent, about 3-5 minutes. Add the carrot (and bell pepper if using) and cook until slightly tender.
3. Add the garlic and cook until fragrant, not brown. (1-2 minutes)
4. Slightly turn the heat up a notch and add the brown rice and frozen peas. Cook and stir the mixture until the rice and peas are hot. (3-4 minutes)
5. Push all of the ingredients to one side of the pan and add 1 tablespoon of butter to the empty side. Once the butter has melted, add the lightly beaten eggs. Let the eggs cook for a minute or two, then scramble them. Once the eggs are fully cooked, mix in with the rice. 
6. Add the green onion, soy sauce, sesame oil, and oyster sauce. Cook a few more minutes until the mixture is hot. Season with salt and pepper to taste. 
7. Remove from heat and add microgreens. Serve immediately. 

Notes:

You can personalize this and change up the vegetables with green beans or mushrooms. Add leftover meat from the night before right before you add the eggs. Fried rice is a great way to stretch your ingredients and reuse leftover food in a different meal.