Fried Rice with Quail Eggs
The ultimate fried rice! Each fluffy/toasty grain is brimming with flavor thanks to a savory combination of tamari, mirin, and sesame. Plus there are aromatic veggies, and fried eggs on top! Easy, healthy, delicious, and ready in minutes.
This is the best fried rice you will ever make! I switched things up this time and I’m so glad I did! Instead of soy sauce, I used tamari because I think tamari boasts more depth of flavor (and it’s less “salty” tasting). Tamari is also gluten-free. I also added mirin for sweetness and sesame for nuttiness! And of course, there’s butter for creaminess!
The quail eggs take this fried rice over the top. Quail eggs are a fun, bite-size addition addition to any dish, but they’re especially awesome when nestled over fluffy fried rice. Sustainable, “tiny but mighty” quail eggs cook quickly and perfectly in just minutes. And because there’s a higher yolk-to-white ratio, they’re especially rich in nutrients (as well as protein). And let’s be honest – they make an excellent presentation! Plan on 2 to 3 quail eggs per person (or substitute 1 regular chicken egg per person).
How should you cook your eggs? I chose to fry my quail eggs in butter, and they were perfectly cooked (whites cooked, yolks medium) in about 2 minutes. I find it much easier to perfectly cook quail eggs (when compared to chicken eggs). You can also scramble the eggs if that’s your preference.
For the best fried rice, used chilled rice. Why? Cold rice crisps up better in the hot pan. Hot or warm rice doesn’t toast as well and can actually get mushy. If you wan’t to speed up the chilling process, spread your cooked rice out on a baking sheet or large plate and refrigerate until chilled.
This can be a side dish OR main dish! This fried rice boasts everything you need for a hearty, satisfying main dish – vegetables, grains, and protein! That said, fried rice makes an excellent side dish for chicken, steak, seafood, and shellfish.
Fried rice is a great way to clean out your fridge! Use up leftover rice from a previous meal, and grab all those random leftover vegetables from the produce drawer! I used onion, carrots, and green bell pepper, but you can certainly add any vegetable you have on hand (including frozen veggies).
Is this fried rice spicy? Nope, but it can be! I chose to drizzle sriracha hot sauce over the eggs just before serving, but you can add sriracha to the rice while cooking. And, of course, I always serve hot sauce at the table.
Fried Rice with Quail Eggs
Ingredients
- 3 tablespoons butter, divided
- 2-3 green onions, chopped, white and green parts separated
- 1 bell pepper, any color, seeded and chopped
- 2-3 carrots, peeled and diced
- 2-3 cloves garlic, minced
- 2 cups cooked rice, preferably chilled
- 2 tablespoons tamari sauce, or soy sauce, or liquid aminos, or more if desired
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- Salt and freshly ground black pepper
- 8 to 10 quail eggs, or 4 chicken eggs
- Sriracha hot sauce
Instructions
- Melt 1 tablespoon of the butter in a large skillet or wok over medium-high heat. Add the white part of the green onions, bell pepper, and carrots and cook for 3 to 5 minutes, until soft. Add the garlic and cook for 30 seconds.
- Add the rice, tamari sauce, mirin, and sesame oil and stir to combine. Cook for 3 minutes to stir-fry the rice, stirring occasionally (for crispy, browned rice, let the mixture rest between stirs). Fold in another tablespoon of butter. Season to taste with salt and black pepper. If desired, season with more tamari sauce.
- Meanwhile, melt the remaining tablespoon of butter in a large skillet or griddle over medium-high heat. Add the quail eggs, or chicken eggs and cook to your desired level of doneness (whites should be fully cooked). When using chicken eggs, you can also scramble them.
- Transfer the fried rice to bowls and top with the eggs. Drizzle the sriracha over the eggs. Garnish with the green portion of the green onions and serve.