Spicy Egg Fried Rice
30 Minutes | Serves 4
1½ cups Jasmine Rice (Cooked 1 Day Prior)
1 Red Fresno Chili Pepper Seeds Mostly Removed, Minced
1 Shallot Minced
4 Garlic Cloves Minced
¾ cup Scallions Finely Chopped
5 Large Eggs Lightly Whisked
¼ cup Plus 1 Tbsp Gluten-Free Soy Sauce
2 Tbsp Salted Butter
2 Tbsp Vegetable Oil
1 Tbsp Sesame Oil
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Cook the jasmine rice according to the package’s instructions using gluten-free chicken broth for steaming liquid to add additional flavor. Cook the rice al dente. Spread the cooked rice on a sheet pan to cool for 15 minutes. Transfer to a covered container and refrigerate the cooked rice overnight.
Heat a wok or large cast-iron skillet on high heat. A wok is best for making authentic fried rice. Heat until the wok starts to smoke. Make sure all of your ingredients are prepped and close by when ready to be added to the wok. This fried rice recipe is a quick one, so you want to be prepared. Golden Rule #8 is a key to success in any recipe, but for this recipe, it is paramount.
When the wok is heated, add the butter and vegetable oil. Allow the butter to melt for a few seconds and add the red chili peppers, shallots and garlic. Keep the wok on the heat and use a spatula to move the shallots and garlic. Cook for 1-2 minutes until the shallots are translucent.
Add the whisked eggs and cook for 3-4 minutes, chopping and stirring occasionally, until the eggs are just about fully cooked.
Add the jasmine rice, soy sauce, kosher salt and black pepper. Stir the rice constantly with a spatula. Use the spatula to avoid raising the wok off the heat to flip ingredients. This will ensure the wok stays hot. Keep the ingredients moving until the rice is completely heated and all ingredients are fully incorporated.
Add the sesame oil and scallions as the final step. Use the spatula to mix all ingredients together and heat for 1 minute. Remove from the heat and serve immediately.
1½ cups Jasmine Rice (Cooked 1 Day Prior)
1 Red Fresno Chili Pepper Seeds Mostly Removed, Minced
1 Shallot Minced
4 Garlic Cloves Minced
¾ cup Scallions Finely Chopped
5 Large Eggs Lightly Whisked
¼ cup Plus 1 Tbsp Gluten-Free Soy Sauce
2 Tbsp Salted Butter
2 Tbsp Vegetable Oil
1 Tbsp Sesame Oil
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Cook the jasmine rice according to the package’s instructions using gluten-free chicken broth for steaming liquid to add additional flavor. Cook the rice al dente. Spread the cooked rice on a sheet pan to cool for 15 minutes. Transfer to a covered container and refrigerate the cooked rice overnight.
Heat a wok or large cast-iron skillet on high heat. A wok is best for making authentic fried rice. Heat until the wok starts to smoke. Make sure all of your ingredients are prepped and close by when ready to be added to the wok. This fried rice recipe is a quick one, so you want to be prepared. Golden Rule #8 is a key to success in any recipe, but for this recipe, it is paramount.
When the wok is heated, add the butter and vegetable oil. Allow the butter to melt for a few seconds and add the red chili peppers, shallots and garlic. Keep the wok on the heat and use a spatula to move the shallots and garlic. Cook for 1-2 minutes until the shallots are translucent.
Add the whisked eggs and cook for 3-4 minutes, chopping and stirring occasionally, until the eggs are just about fully cooked.
Add the jasmine rice, soy sauce, kosher salt and black pepper. Stir the rice constantly with a spatula. Use the spatula to avoid raising the wok off the heat to flip ingredients. This will ensure the wok stays hot. Keep the ingredients moving until the rice is completely heated and all ingredients are fully incorporated.
Add the sesame oil and scallions as the final step. Use the spatula to mix all ingredients together and heat for 1 minute. Remove from the heat and serve immediately.