ASIAN ESSENTIALS: EGG FRIED RICE

Asian Essentials: Egg Fried Rice image

Provided by Andy Anderson !

Time 30m

Number Of Ingredients 8

PLAN/PURCHASE
1 c cooked jasmine rice, white or brown, your choice
3 large eggs, divided
2 Tbsp grapeseed oil, divided
2 Tbsp tamari sauce, or liquid aminos
1 tsp toasted sesame oil
salt, kosher variety, fine grind, to taste
black pepper, freshly ground, to taste

Steps:

1. PREP/PREPARE
2. About the rice. This recipe is best made with day-old cooked rice; however, there is a trick that you can use. Cook the rice according to package directions, then spread it out on a baking sheet, and let cool, and dry for an hour or two. It is not the same as using day-old rice, but it is pretty close. FYI: When making this recipe, I cook the rice with chicken stock, not water.
3. Gather your ingredients (mise en place).
4. Place the three eggs into a bowl, add a bit of pepper, and whisk until combined.
5. Add a tablespoon of the grapeseed oil to a skillet over medium heat, allow to heat up, then add 2/3 thirds of the egg mixture.
6. Chef's Note: You do not have to be precise; however, of the whisked eggs, add about two of them, and leave the remainder in the bowl.
7. Lightly scramble, then remove from the pan, and reserve.
8. Add the remaining tablespoon of grapeseed oil to the skillet, let come up to temperature, and add the rice.
9. Use a spatula to lightly toss the rice until it heats up, then add the remaining whisked egg.
10. Toss until the egg is combined with the rice, and beginning to cook, then add the tamari sauce, and sesame oil.
11. Toss to combine, then add the reserved scrambled eggs.
12. Toss to combine with the rice, until warmed through, about 2 - 3 minutes.
13. Chef's Note: Do a final tasting for proper seasoning.
14. PLATE/PRESENT
15. Serve by itself, or with chicken, pork, or even fish. Enjoy.
16. Keep the faith, and keep cooking.