Roy Choi's Butter Rice
This rich, flavorful rice dish is something that Chef Roy Choi ate all the time when he was growing up in L.A.’s Koreatown, and he loves to make it to this day. He uses the “knuckle method” for cooking rice: After putting the rinsed rice in the saucepan and leveling it, he rests the tip of his middle finger on top of the rice. He then adds water to the pot so it comes up to the crease in his finger that marks where his first knuckle is. You can try his method, or just use the proportions we suggest below. This makes a big batch of rice, but you might be surprised at how quickly it disappears at the table, and leftovers are great reheated in the microwave with a spoonful of water.
- 4 cups (28 oz./875 g) short-grain white rice
- 12 Tbs. (6 oz./180 g) unsalted butter, cut into 12 pieces
- 6 eggs
- 1/3 cup (3 fl. oz./80 ml) Roy Choi Toasted Sesame Soy Sauce
- 1 Tbs. Roy Choi A Pinch of LA Seasoning, plus more for garnish
- Kosher salt
- 4 green onions, white and light green portions, thinly sliced
Place the rice in a fine-mesh strainer and rinse under cold running water until the water runs clear. Place the rice and 6 cups (48 fl. oz./1.5 l) water in a saucepan. Bring to a boil over high heat, cover and reduce the heat to low. Cook without removing the cover for 15 minutes. Remove the pan from the heat but leave it covered for 5 minutes more.
Remove the lid and stir the butter into the hot rice 1 Tbs. at a time. Crack the eggs into the rice and stir until the eggs are evenly distributed and cooked through. Stir in the soy sauce and the A Pinch of LA seasoning, then season with salt. Stir in the green onions, garnish with a little more A Pinch of LA seasoning and serve immediately. Serves 8.
Recipe courtesy of Roy Choi, chef, restaurateur and author of L.A. Son