rice

The Perfect Egg Fried Rice

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The Perfect Egg Fried Rice
Yield 4
Author Chef Tu David Phu
Prep time
30 Min
Cook time
10 Min
Total time
40 Min

The Perfect Egg Fried Rice

This egg-fried rice recipe is my go-to dish to whip up for a midnight snack when I get a late-night craving. This is my favorite quick and easy way to prepare eggs.

Ingredients

Rice
Fried Rice

Instructions

How to Cook Rice
  1. In a fine-mesh strainer, rinse 2 cups of medium-grain rice until the water runs clear.
  2. Drain the rice to remove excess (and residual) water.
  3. Add the rice to a medium-sized pot.
  4. Add 2 ½ cups of water.
  5. Bring the pot to a full, hard boil.
  6. Reduce the heat to low.
  7. Cover the pot with a lid and simmer for 20 minutes.
  8. Remove from heat and let stand covered for 10 minutes.
  9. Fluff with a fork or rice paddle.
Fried Rice Method
  1. Add 2 egg yolks to 2 cups of cooked rice. Fluff it with a fork to ensure that the egg yolk is well incorporated with the rice.
  2. Preheat a large, Nonstick 10" Frying-Pan on medium heat for 30-60 seconds
  3. Add a few drops of water to the pan. If the drops evaporate upon contact with the pan, add 2 tbsp. of cooking oil to the pan.
  4. Add the whites from 2 large eggs to the pan. Scramble the egg whites for 3 minutes on high heat. [cook eggs 'well done']
  5. Add ½ tsp. of minced garlic, 2 tsp. of fish sauce (or soy sauce), and 1 tsp. of toasted sesame oil
  6. Stir fry for another 1-2 minutes on high heat.
  7. Add 1 tbsp. of sliced scallions.
  8. Stir fry for another 1-2 minutes on high heat.
  9. Add the cooked rice and egg yolk mixture. Saute for 3 minutes on high heat, or when the temperature of the rice mixture reaches 160℉. Continually stir the fried rice mixture to incorporate the eggs, rice, and alliums.
  10. Saute for 3-5 minutes. Or until the rice starts to slightly caramelize. Rice should not be clumpy. Make sure to continuously stir the pot (with a non-metal spoon) to cook the mixture evenly.
  11. Season with a light pinch of kosher salt and ground black pepper (optional)
  12. Take Frying-Pan off the heat.
Assemble
  1. In an 8 oz. bowl add 1/2 cup of fried rice
  2. Garnish the bowl with sliced scallions

Notes

Disclaimer:

Eggs should be cooked until the center reaches 160℉.

Recommended Products:

Son Fish Sauce
10" Nonstick Frying Pan

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https://cheftu.com/recipelibrary/eggfriedrice
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Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

Mayak Eggs (Soft Boiled, Korean Marinated Eggs)

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Mayak Eggs (Soft Boiled, Korean Marinated Eggs)
Yield 4
Author Chef Tu David Phu
Prep time
15 Min
Cook time
30 Min
Inactive time
2 Hour
Total time
2 H & 45 M

Mayak Eggs (Soft Boiled, Korean Marinated Eggs)

A Mayak egg is a soft-boiled Korean egg marinated in a combination of soy sauce, scallions, sesame seeds, Thai chili, and sugar (or another sweetener). The literal translation of 'Mayak Gyeran' means “drug egg” due to its delicious, addictive umami flavor.

Ingredients

Instructions

Soft Boil Eggs
  1. Allow eggs to sit at ambient temperature for 15 minutes before cooking.
  2. Bring a medium-sized pot of water to a boil.
  3. Add a pinch of salt. And a splash of vinegar.
  4. Gently lower the eggs into the water.
  5. Cook for 7 minutes.
  6. Remove the eggs from the pot and place them into an Ice bath.
  7. Crack the eggs and gently peel the eggs with a spoon.
Mayak Marinade
  1. In a small mixing bowl add 1 cup of Soy Sauce, 1/2 cup of water, and1/2 cup of Honey.
  2. Dissolve the honey into the marinade with a spoon.
  3. Then add 1 tbsp. of Minced Garlic, 1 cup of Sliced Green Onions, and 1 each of minced Jalapeno. and 1 tbsp. of Toasted Sesame Seeds
  4. Gently place the peeled, soft-boiled eggs into the marinade.
  5. Then cover the eggs with 12 leaves of Sliced Sesame Leaves.
  6. Allow the eggs to marinate for 2 hours (refrigerated) prior to serving.
Assemble
  1. In a small rice bowl, place 1/2 cup of cooked rice on the bottom of the bowl.
  2. Create a nest with the cooked rice.
  3. Gently nest a Mayak eggs onto the rice.
  4. Garnish the egg with the aromatics from the marinade.
  5. Use a sharp knife to cut the soft boil egg in half.
  6. Dress the rice with the Mayak Marinade.
  7. Then garnish the egg yolk with gochugaru.

Similar Recipes

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How to Cook Rice (without a Rice Cooker)

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https://cheftu.com/recipelibrary/mayakeggs
TDP Enterprises, LLC
eggs, breakfast, soft boil, egg yolk, runny, egg, rice, mayak, korean
lunch, snack, breakfast
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Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

Ikura & Gold Don Buri

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Mizkan sauces and vinegars are crafted with care by a family-owned company with nine generations of vinegar-brewing expertise. Using only the finest ingredients, each of our vinegars is brewed according to traditional practices, creating a clean flavor that is mild and mellow.

Ikura Rice Bowl (Golden Pearl Trout Caviar)
Yield 4
Author Chef Tu David Phu
Prep time
15 Min
Cook time
30 Min
Inactive time
30 Min
Total time
1 H & 15 M

Ikura Rice Bowl (Golden Pearl Trout Caviar)

This is my favorite way to eat rice; covered with Ikura (aka Pearl Trout Roe). Especially when it’s executed correctly, this dish results in beautiful alchemy of warm, fragrant rice; slightly chewy in texture, and perfectly seasoned with rice vinegar that is subtle sweet yet still savory; paired with the alluring saline, umami, and earthy flavors of delectable trout caviar. The addition of 24k gold makes this dish a little extra fancy, if you are trying to impress a guest. However, it's optional. *Disclaimer: this is not a traditional recipe.* Recipe li

Ingredients

Sushi Rice
Ikura Marinade
Garnishes

Instructions

Cook Sushi Rice
  1. Combine 2 cups of Kokuho Rose® and 2 1/2 cups water in a medium saucepan.
  2. Bring to a full hard boil.
  3. Reduce heat to low and simmer covered for 20 minutes.
  4. Remove from heat and let stand covered for 10 minutes.
  5. Fluff with fork or rice paddle.
  6. Remove rice from the pot, and place in a separate mixing bowl to season
Season Sushi Rice
  1. In a separate, small bowl combine 3 tbsp. of Rice Vinegar, 1 tbsp. of Organic Sugar, and 1/2 tsp. of Kosher Salt.
  2. Mix the vinegar solution until the sugar and salt is completely dissolved.
  3. Gradually add the vinegar solution to the cooked sushi rice, while (gently and thoroughly) fluffing the rice.
  4. Then season the rice with 2 tsp. of toasted sesame oil.
  5. Again, gently and thoroughly, fluff the rice.
  6. Divide the rice into 4 portions.
Season Ikura
  1. In a medium-sized mixing bowl, add 8 oz. of Ikura, 1/4 cup of small diced jalapeno, 2 tsp. of Organic Shoyu, 1/4 cup of Small Diced Jalapeno, 1/8 tsp. of Grated Ginger, and 1/4 tsp. of Fresh Lemon Juice.
  2. Gently fold the mixture with a spatula to incorporate the ingredients.
  3. Allow Ikura to marinate for 30 minutes.
  4. Drain the Ikura through a fine-mesh strainer prior to serving.
Assemble
  1. In a medium-sized rice bowl, gently pack the bowl with 1 portion of seasoned sushi rice.
  2. Gently spoon 4 oz. of the seasoned Ikura over the rice.
  3. Garnish the Ikura with toasted sesame seeds and sliced scallions.

Recommended Products:

Koda Farms Kokuho Rose Heirloom Japanese Style Rice
Gold Pearl Trout Caviar [8.8 oz Tin]
lio Jozo Artisan Japanese Rice Vinegar

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https://cheftu.com/recipelibrary/ikuraricebowl
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Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

Cơm Chiên Sa Tế (Sa Tế Fried Rice)

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CCHP delivers high-quality, affordable healthcare through culturally competent and linguistically appropriate services to the community since 1986.

Cơm Chiên Sa Tế (Sa Tế Fried Rice)
Author Chef Tu David Phu
Prep time
30 Min
Cook time
30 Min
Inactive time
2 Hour
Total time
3 Hour

Cơm Chiên Sa Tế (Sa Tế Fried Rice)

Fried rice is a popular street food item in East Asian, Southeast Asian, and South Asian cuisines. And its popularity is not just in its flavor but in its resourcefulness. A traditional recipe calls for day-old rice and chopped leftovers. But if executed correctly results in beautiful alchemy of flavors, textures, and temperature. This is what I had in my kitchen today. And this is what I made, Sa Te Fried Rice with Japanese Snow Crab.

Ingredients

Instructions

Make Day-old Rice/ Save Left-over Rice
  1. Rinse 2 cups of rice under cool water until the grains run clear [rinse 4-5 times].
  2. Drain rice.
  3. In a medium-sized pot add 3 cups of water, along with 2 cups cup of the rinsed rice.
  4. Bring the pot to simmer, stirring occasionally.
  5. Turn heat down to low, and cover the pot with a lid.
  6. Continue to cook on low heat for 10 minutes.
  7. Turn off the heat. And allow the pot to sit, off heat, for another 10-15 minutes prior to serving.
  8. Transfer cooked rice to a baking pan (or sheet pan) to cool the rice. Spread out the cooked rice so it will cool faster.
  9. Allow the rice to cool at ambient temperature, prior to refrigerating. [30 minutes]
  10. Then, consolidate rice into a Ziplock bag to store away in the refrigerator.
  11. Use the next day.
Fried Rice Method
  1. Gather the following ingredients:½ tsp, Minced Garlic + ½ tsp, Minced Ginger + 1/2 tsp, Minced Lemongrass + 1 cup, Diced Celery + 1 cup, Diced Yellow Onion + 1 tbsp, Diced Fresno Chili + 1 cup, Diced Carrot + 2 each, Large Eggs, Fresh + 2 tbsp, Oyster Sauce + 1 tbsp, Son Fish Sauce + 2 cups, SakanaBlue Japanese Snow Crab Meat + 1 tsp, Kosher Salt + 1/2 tsp, Organic Sugar
  2. Preheat a large Wok (or Frying-Pan) on high heat for 30 seconds
  3. Add cooking oil to the pan
  4. Add onions, carrots, and celery to the pan. Saute for 1 minute on high heat
  5. Then add the minced Fresno chili, lemongrass, garlic, and ginger.
  6. Add egg to the pan. Scramble the eggs for 3 minutes on high heat-cook eggs 'well done'
  7. Add the Rice. Saute for 3 minutes on high heat
  8. Add Oyster Sauce, Tiger Sa Tế, Son Fish Sauce to the Rice.
  9. Saute for 2 minutes. Or until the rice starts to slightly caramelize. Rice should not be clumpy
  10. Add the snow crab meat.
  11. Saute for 2 minutes. Or until the rice starts to slightly caramelize. Rice should not be clumpy
  12. Take wok (or Frying-Pan) off heat
Assembly
  1. Scoop 2 cups of fried rice into a medium-size rice bowl
  2. Garnish with fried shallots, seaweed flakes, and Sa Tế

Recommended Products:

Tiger Sa Tế, Lemongrass Chili Paste
DayBreak Seaweed Flakes
SakanaBlue Japanese Snow Crab Meat

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Did you make this recipe?
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How To Cook Rice

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Cơm Chiên Khóm [Pineapple Fried Rice]

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Cơm Chiên Tôm Hùm Xào Sa Tế [Spicy Lobster Fried Rice] Recipe

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LobsterFRR[2].jpg
fried rice seafood
rice rightrice
Vietnamese
Yield: 4
Author: Chef Tu David Phu
SPICY LOBSTER FRIED RICE

SPICY LOBSTER FRIED RICE

Fried rice is a popular street food item of East Asian, Southeast Asian, and South Asian cuisines. And its popularity is not just in its flavor, but its resourcefulness. A traditional recipe calls for day-old rice and chopped left-overs. But if executed correctly results in beautiful alchemy of flavors, textures, and temperature.
Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

Ingredients

Instructions

Cook RightRice
  1. In a small pot add 1 cup of water and bring to a boil
  2. Add 1 cup of RightRice: stir, cover with a lid and take off heat
  3. Let it sit for 10 minutes before utilizing for Fried Rice
Fried Rice Method
  1. Gather the following ingredients: Cooked RightRice, 2 each Large Eggs, ½ tsp each [Minced Garlic, Lemongrass and Ginger], ½ cup Small diced Yellow Onions, 1 tsp Oyster Sauce, 1 tsp Son Fish Sauce, 1 tsp Tiger Sa Tế [mild], 4 oz. Diced Lobster Tail meat.
  2. Preheat a large Wok (or Frying-Pan) on high heat for 30 seconds
  3. Add cooking oil to the pan
  4. Add onions, lemongrass, garlic, and ginger. Saute for 1 minute on high heat
  5. Add diced lobster tail meat. Stir fry for another 1-2 minutes on high heat
  6. Add egg to the pan. Scramble the eggs for 3 minutes on high heat. [cook eggs 'well done']
  7. Add RightRice. Saute for 3 minutes on high heat
  8. Add oyster sauce and fish sauce to the rice.
  9. Saute for 2 minutes. Or until the rice starts to slightly caramelize. Rice should not be clumpy
  10. Take wok (or Frying-Pan) off heat

Notes:

--This is “Feel Good” Fried Rice--In this recipe, I’ve laced this dish with oxytocin-inducing ingredients that help set you in a good mood. Specifically, it is a “feel-good” chemical that promotes bonding and connection in the brain. for that special someone. The best part is that it tastes amazing. Oxytocin ingredients in this dish: lobster, oyster, fish, shrimp, peanut, lemongrass 


--RightRice Facts--Considering my sensitivity to #highglycemic foods, I substitute RightRice for white rice. Why? RightRice has 10g of complete protein and 5g fiber per serving, RightRice delivers twice the amount of protein, five times the fiber, and almost 40 percent fewer net carbs than traditional white rice.

Recommended Products:

RightRice
Son Fish Sauce
Tiger Sa Te [Lemongrass Chili Paste]
https://cheftu.com/recipes/lobsterfriedrice
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it #
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