Ingredients

• 2 cups jasmine rice
• 2 cups chicken stock
• 1.5 cups water
• 4 tablespoons unsalted butter , divided, or more to taste
• 2 tablespoons vegetable oil
• 2 large eggs , beaten
• 3 tablespoons sesame seeds , or to taste
• 2 tablespoons soy sauce , such as Kikkoman
• 0.13 teaspoons salt
• 0.13 teaspoons ground black pepper

Instructions

1. 1 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.
2. 2 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.
3. 3 Place cooked rice in a large bowl; add scrambled eggs and toss until well combined.
4. 4 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 per serving