- 4
- 20 mins
- 40 mins
Ingredients
- 2 cups Basmati Rice
- 3 cups Water
- 1 tsp Kosher Salt
- 1 tbsp Olive Oil
- 2 tbsp Butter
- 2 large Eggs beaten
- 3 tbsp Sesame Oil optional
- 2 tbsp Olive Oil
- 2 large Carrots peeled & diced
- 1 Onion peeled & diced
- 2 Chicken Breasts boneless & diced
- 4 cups White Rice cooked & cooled
- 3 tbsp Soy Sauce
- 1 Scallion sliced
- 1 tbsp Sesame Seeds
- 2 tbsp Butter
- 1 tbsp Sriracha Sauce Optional
Preparation
Step 1
Instructions
For the White Rice
Add all the ingredients for the white rice into a pot with a lid. Bring to a boil then reduce the heat to low. Stir well to pull any rice off the bottom of the pan. Cover and cook for 15-18 minutes. Remove the rice from the pot to a large platter to cool.
For the Fried Rice Recipe
In a large skillet or a wok, heat the pan over high heat. Spray the pan with cooking spray. Add the eggs and cook in a thin layer. Roll the eggs as you are removing them from the pan with a spatula. Set aside on a cutting board to slice for later in the recipe.
Add in the sesame oil and olive oil into the pan over high heat. Add in the carrots, onions and a pinch of salt. Stir and cook for 4-5 minutes.
Add in the cubed chicken, a pinch of salt and pepper. If necessary, add in another tablespoon of sesame or olive oil. Cook for 4-5 minutes until nicely browned.
Add the rice in batches, breaking up any clumps that may have formed. Add in the soy sauce. Taste and adjust the soy sauce. When it tastes good, add in the butter and mix well.
Reduce the heat. Add in the green onion, sesame seeds and sliced eggs. Taste and adjust the seasonings. Serve hot (or really hot with some Sriracha sauce) and enjoy!