Extraordinary Egg Fried Rice
My dad was in the military. Because he was in the military we lived in a lot of different places while I was growing up. Among the places we lived, Thailand was one of them. I was only in preschool back then and don’t remember much about it. One of the things we did carry over from Thailand was egg fried rice.
My mom would make a simple version of egg fried rice. My mom used dried onion and boxed instant rice in her rice. But I remember it tasted good back then. The rice combined with the egg was easy and satisfying to the belly. We were planning a trip out of town, and I noticed a carton of eggs in the fridge. I wanted to use the eggs because they would have spoiled prior to our returning from our trip. So, I developed this recipe for egg fried rice, and I added some extra stuff to make it extraordinary.
I created an umami sticky rice recipe that I used for the rice. My umami stick rice involves soaking the rice prior to cooking in an Instapot. I also stir in salt to the soaked rice just prior to cooking to enhance the sweet flavor of sticky rice.
This extraordinary egg fried rice recipe makes for a filling, quick and flavorful meal.
Ingredients
- 6 large eggs
- 3/4 cup uncooked sweet rice
- 1 tablespoon olive oil
- 3/4 cup diced yellow onion
- 2 tablespoon butter
- 1 tablespoon soy sauce
- 1 tablespoon sweet chili sauce (can use honey in place of chili sauce if you don't have)
- 1/2 tablespoon toasted sesame oil
- 1/2 teaspoon kosher salt
- pinch salt and black pepper to taste
- 1/8 teaspoon Red Chili Flakes (optional)
- For: 3 servings
- Cooking: 30 min
- Ready in: 45 min
Instructions
For The Rice
- Place rice and 1 cup water in a glass measuring cup and place in refrigerator for 2 hours. At this time when you look at it all the rice will have absorbed the water.
- Mix ½ tsp salt into the same cup of rice after the water has absorbed.
- Place Insta-Pot safe rice steamer basket into Insta-pot.
- Pour rice into a steamer basket the excess water will add to the steam to allow cooking
- If using the Silicone Basket fold the handles over the rice and then seal the lid to the Insta Pot and close the steamer valve
- Use the rice button or 12 minutes on normal cook setting and allow the rice to release for at least 10 minutes before opening the pressure valve carefully.
For Egg Fried Rice
- When rice has started the release process. Heat olive oil in a large saucepan or wok over medium heat, when hot add the onion and sauté for 5 minutes
- Once done remove and place into bowl, allow pan to cool off the burner for 5-7 minutes.
- Add butter to pan and melt over medium-low heat.
- Once melted crack eggs whole into pan and stir continuously to allow eggs to start to cook.
- Once mostly set add the onions, soy sauce, sweet chili sauce, and sesame oil to mixture and incorporate.
- Once incorporated add in the sticky rice and continue to stir.
- Finish with a sprinkle of salt and pepper to taste. If you want a little kick add a few specks of red pepper flakes.
- Place egg fried rice in bowls or on plate to serve.
- Per serving
- Energy: 516 kcal / 2157 kJ
- Fat: 24.7 g
- Protein: 11 g
- Carbs: 60.7 g
