Ingredients
2 cups long grain white rice
3 cups water
2 large carrots, peeled and diced
1 large onion, diced
1 bunch green onions, diced
4 large eggs
2 pounds of protein (chicken breast, shrimp, etc.), cut into bite sized pieces
¼ cup canola oil
Salt and pepper, to taste
¼ cup soy sauce, more or less to taste
Sesame seeds, optional
Garlic Butter:
1 stick butter, softened
2 cloves garlic, minced
2 teaspoons soy sauce
2 teaspoons lemon juice
Preparation
Thoroughly rinse the rice until the water runs clear. Add rice into a saucepan or large pot with the three cups of water. Add a pinch of salt and stir. Turn the heat on high. Once you see the rice start to boil slightly, stir and then cover the pot. Reduce heat to low and let it simmer for another 20 minutes. Remove from heat and let sit (with the lid on) for an additional 20 minutes. Remove the lid and fluff the rice with a spoon to separate the granules as much as possible. Place into a shallow container or large baking dish. Refrigerate overnight so it dehydrates.
Combine the softened butter with the garlic. Drizzle in the soy sauce and combine well. Do the same with the lemon juice and fully combine.
Sauté the onion and carrots in 1 tablespoon of canola oil until golden brown. In the last minute or two add the green onion. Transfer to a medium bowl and set aside. Heat up 1 tablespoon canola oil in the same pan and sauté your chicken pieces until golden, sprinkling with a little salt as needed. In the last few minutes of cooking, add in 1/3 of the garlic butter and toss to fully coat the chicken. Remove the chicken to the onion/carrot bowl and set aside. Scramble the 4 eggs in the same pan, seasoning with a little salt. Remove from the pan into the same veggie/chicken bowl.
Pour 2 tablespoons of oil into the pan over high heat. Add the rice and mix it well so that it is thoroughly coated with the oil. Add the remainder of the garlic butter and stir so that the rice is fully coated. Add in the vegetables, chicken, and eggs. Stir well until combined. Season the fried rice with soy sauce, salt, and pepper, to taste. Top with sesame seeds.
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