Spinach Fried Rice

Spinach Fried Rice

Ingredients:

For the rice:

1 1/2 cups (312 grams) short- or medium-grain white rice 

2 cups water 

2 tablespoons (20 to 28 grams) salted butter, cut into 3 pieces, divided

We used 20 grams of butter tonight

1 teaspoon sugar

1/4 teaspoon salt 

5 tablespoons Kikkoman Hon Tsuyu soup and sauce base 

For the eggs:

1 teaspoon neutral cooking oil

3 large eggs

¼ teaspoon sugar (optional)

¼ teaspoon salt (optional)

For the spinach:

1 pound (454 grams) flat-leaf spinach, chopped fine 

For the beef:

8 ounces (227 grams) thinly sliced beef brisket, pat-dried, cut into rough 2‑inch pieces

(hot pot shabu beef rolls work well too)

1 1/2 teaspoons sugar 

1 1/2 teaspoons soy sauce 

Sesame oil

Instructions (summarized):

1. Cook rice as normal in rice cooker or over the stove. Cool down and refrigerate for at least a day.

2. Season and beat eggs. Scramble eggs in pan and set aside. 

3. Cook and dry out the rice: Melt 1/3 of the butter in the pan, add rice, and break up clumps. Add in remaining butter on top and mix to coat. Season with sugar and salt, and cook until excess moisture is removed. Set aside.

4. Cook and dry the spinach: Cook spinach on high heat until wilted. Blot away all liquid with paper towels until completely dry.

5. Combine rice, spinach, and eggs: Return rice to the pan, mix with spinach, then add tsuyu and toss until evenly coated. Add scrambled eggs and cook until the rice starts to crisp.

6. Cook the beef: In another pan, cook the beef quickly until mostly browned but still slightly pink. Blot excess liquid, then add sugar and soy sauce to coat. Cut into small pieces.

7. Assemble and serve: Spoon the spinach fried rice into bowls, top with beef, drizzle with sesame oil, and serve hot.