Ingredients:
6 large eggs
6 tablespoons whole milk
1/8 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
4 tablespoons butter
4 cups cooked white rice, refrigerated at least 6 hours or overnight
1 cup fully cooked chicken, chopped into small bite size pieces
2/3 cup chopped sweet onion
1/3 cup chopped green onion
3/4 cup frozen mixed green peas and carrots
3/4 cup Best Ever Korean BBQ sauce (click for recipe)
1/4 cup soy sauce
Directions:
1. Using a medium size bowl whisk eggs, milk, salt and black pepper, (give it extra whisking until egg mixture is airy and frothy, this is key to great scrambled eggs). Using a large frying pan on medium heat, add 1 tablespoon of butter (set aside the other 3 tablespoons butter for later) until melted. Using a flat rubber spatula (yes, by using this, it will give you the flexibility so you can hug the curve of the pan as you move the eggs around) stir the melted butter until the bottom of pan is coated.
2. For perfect scrabbled eggs: Reduce heat to medium-low. Add whisked eggs to frying pan. Let sit until the eggs start to set around the edges of the pan. Gentle push the eggs from one end of pan to the other, pausing in between so the uncooked eggs can cook. Use the spatula to break up the eggs (adjust heat if eggs are cooking too fast or not fast enough. The heat is really important to perfect scrambled eggs. Don’t be afraid to remove the pan from the heat if you feel the eggs are cooking too fast). Repeat pushing eggs method along with stirring or swirling the eggs to make sure uncooked eggs make it to the bottom of the pan. When eggs are mostly cooked, but still look wet, fold the eggs into itself a couple of times so as to bring them together. Remember the eggs will continue to cook when you remove them from the heat. The eggs are done when they form a curd look to them, are pillowy, are no longer liquid looking, but still shimmer with some moister. Remove eggs from pan to a plate and set aside for later.
3. Using the same large frying pan on medium heat, add the remaining butter until melted. Using a large frying pan spatula, move melted butter around until the bottom of pan is coated. Add rice to the pan and increase heat to high. Let sit for 2 minutes (rice will pop and sizzle). Reduce heat a little. Using the spatula, flip the rice so the uncooked rice will be at the bottom of pan. Cook for 2 minutes. Repeat process a few more times, reducing the heat as you go so the rice will not burn.
4. Reduce heat to simmer. Add chicken, sweet onion, green onion, peas and carrots, stir until combined. In a small bowl combine the Korean BBQ sauce and soy sauce. Add to the rice mixture, stir until combined. Add scrabbled eggs until combined. Sample taste the fried rice and add salt as to your liking. Heat until peas and carrots are done and have reached desired temperature.
Notes: The key to fried rice is cold rice before hitting the frying pan. I’ve tried different oils, but for me using butter results in a better fried rice, plus it adds more flavor. I used Minute Rice for this recipe. 2 cups of rice and 2 cups boiling water made about 4 cups of cooked rice. Most prefer jasmine rice as their go to for chicken fried rice.
Wow, ok, I wrote quite the long description in the directions for making scrambled eggs. We all know how to make scrambled eggs, but it is a true art form to make perfect scrambled eggs. The next time you make scrabbled eggs for breakfast, just use the ratio of 1 tablespoon of whole milk per egg. Extra whisking until airy and frothy. You're halfway there in making perfect scrabbled eggs.