Prep Time:
5 mins
Cook Time:
30 mins
Additional Time:
30 mins
Total Time:
1 hr 5 mins
Servings:
4
Ingredients
Directions
Place rice, chicken stock, and water in a medium saucepan; bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, 15 to 20 minutes. Off heat, stir in 2 tablespoons butter and cool to room temperature, about 30 minutes.
Heat oil in a skillet over medium heat. Add beaten eggs and cook, stirring often to scramble eggs, breaking chunks of eggs into small bits with a spatula.
Place cooked rice in a large bowl; add scrambled eggs and toss until well combined.
Melt remaining 2 tablespoons butter in a large skillet over medium-high heat; add rice mixture, sesame seeds, soy sauce, salt, and black pepper. Cook, stirring often, for 8 minutes. Taste; season with butter or soy sauce as desired.
Nutrition Facts (per serving)
| 592 | Calories |
| 25g | Fat |
| 80g | Carbs |
| 12g | Protein |
