Prep Time::5 mins
Cook Time::30 mins
Additional Time::30 mins
Total Time:: 1 hr 5 mins
Servings::4
Ingredients
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2 cups jasmine rice
2 cups chicken stock
1 ½ cups water
4 tablespoons butter, divided, or more to taste
2 tablespoons vegetable oil
2 large eggs, beaten
3 tablespoons sesame seeds, or to taste
2 tablespoons soy sauce (such as Kikkoman), or to taste
⅛ teaspoon salt
⅛ teaspoon ground black pepper
Directions
Place rice, chicken stock, and water in a medium saucepan; bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, 15 to 20 minutes. Remove from heat, stir in 2 tablespoons butter, and let cool to room temperature, about 30 minutes.
Heat oil in a skillet over medium heat. Add beaten eggs and scramble, stirring often to chop chunks of egg into small bits with a spatula.
Place cooked rice in a large mixing bowl. Add scrambled eggs and toss with rice until well combined.
Melt remaining 2 tablespoons butter in a large frying pan over medium-high heat. Dump rice mixture into the hot pan. Add sesame seeds, soy sauce, salt, and pepper. Cook, stirring often, for 8 minutes. Taste and add more butter or soy sauce as desired. Serve hot.