• 2 tablespoons grape seed oil

  • 1 cup basmati rice
  • 2 cups water
  • 1 tsp salt
  • ¼ cup grape seed oil
  • 2 eggs, frothed with 2 tablespoons water
  • ½ cup edamame, blanched
  • ½ cup diced carrots, blanched
  • 1 tablespoon virgin sesame oil
  • 2-3 tablespoons soy sauce
  • 3 tablespoons green onions, minced
  • 3 tablespoons cilantro, chopped
  • 4 tablespoons almonds, toasted, chopped


To make rice: Place oil in medium sauce pan and heat; add rice and “polish” the grains; add water and salt; bring to a simmer; cover and cook for 12 minutes; remove from heat and hold covered for an additional 12 minutes; remove lid and cool completely.

At service place second grape seed oil in a large saute pan; heat until hazy; add cooled rice and cook to crisp slightly; move rice to outside of pan and add eggs and scramble in pan; add vegetables and heat through; add virgin sesame oil and soy; stir to combine; add green onions and cilantro and almonds; adjust seasonings and serve hot. Serves 2-4


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