ASIAN ESSENTIALS: EGG FRIED RICE

Steps:

• 1. PREP/PREPARE
• 2. 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.
• 3. Gather your ingredients (mise en place).
• 4. Place the three eggs into a bowl, add a bit of pepper, and whisk until combined.
• 5. 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.
• 6. 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.
• 7. Lightly scramble, then remove from the pan, and reserve.
• 8. Add the remaining tablespoon of grapeseed oil to the skillet, let come up to temperature, and add the rice.
• 9. Use a spatula to lightly toss the rice until it heats up, then add the remaining whisked egg.
• 10. Toss until the egg is combined with the rice, and beginning to cook, then add the tamari sauce, and sesame oil.
• 11. Toss to combine, then add the reserved scrambled eggs.
• 12. Toss to combine with the rice, until warmed through, about 2 - 3 minutes.
• 13. Chef's Note: Do a final tasting for proper seasoning.
• 14. PLATE/PRESENT
• 15. Serve by itself, or with chicken, pork, or even fish. Enjoy.
• 16. Keep the faith, and keep cooking.