Soy sauce, sesame seeds, and jasmine rice are mixed with scrambled eggs in this easy recipe for Japanese fried rice.
Preparation Time
5 mins
Cooking Time
30 mins
Total Time
35 mins
Calories
592 Calories
Recipe Instructions
Step 1
Place rice, chicken stock, and water in a medium saucepan; bring to a boil. Reduce heat to low, cover, and simmer until tender and liquid has been absorbed, 15 to 20 minutes.
Step 2
Remove from the heat, stir in 2 tablespoons butter, and let cool to room temperature, about 30 minutes.
Step 3
Heat vegetable oil in a skillet over medium heat. Add eggs and scramble, stirring often to chop chunks of egg into small bits with a spatula.
Step 4
Place rice in a large mixing bowl, add eggs, and toss together.
Step 5
Melt remaining 2 tablespoons butter in a large frying pan over medium-high heat. Dump rice mixture into the hot pan. Add sesame seeds, 2 tablespoons soy sauce, salt, and pepper. Cook, stirring often, for 8 minutes.
Step 6
Taste and add more butter or soy sauce as desired. Serve.
Ingredients
2 tablespoons vegetable oil
2 cups chicken stock
2 large eggs, beaten
2 cups jasmine rice
4 tablespoons butter, divided, or more to taste
3 tablespoons sesame seeds, or to taste
2 tablespoons soy sauce (such as Kikkoman®), or to taste
