asian essentials: egg fried rice

How To Make asian essentials: egg fried rice

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  PREP/PREPARE
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  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.
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  Gather your ingredients (mise en place).
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  Place the three eggs into a bowl, add a bit of pepper, and whisk until combined.
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  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.
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  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.
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  Lightly scramble, then remove from the pan, and reserve.
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  Add the remaining tablespoon of grapeseed oil to the skillet, let come up to temperature, and add the rice.
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  Use a spatula to lightly toss the rice until it heats up, then add the remaining whisked egg.
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  Toss until the egg is combined with the rice, and beginning to cook, then add the tamari sauce, and sesame oil.
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  Toss to combine, then add the reserved scrambled eggs.
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  Toss to combine with the rice, until warmed through, about 2 – 3 minutes.
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  Chef’s Note: Do a final tasting for proper seasoning.
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  PLATE/PRESENT
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  Serve by itself, or with chicken, pork, or even fish. Enjoy.
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  Keep the faith, and keep cooking.
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