contributed by Jane Spencer
4 cups uncooked organic Sushi rice
4 cups water
3 tablespoons sesame oil
3 tablespoons butter
2 medium onions chopped
5 cloves (or 4 tsp.) minced garlic
3 tablespoons sesame seeds
2 teaspoons ground ginger
1 tablespoon sea salt
1/2 cup soy sauce (approximately, depending on taste)
Heat the water to a boil, add the rice and reduce the heat to a simmer.
Do not stir the rice once it begins to simmer.
Simmer the rice until the water is completely absorbed.
Remove the rice from heat and set aside.
Heat the sesame oil and butter in a wok or large skillet on medium high heat
until butter is melted.
Add the onion and garlic and saute them until both are slightly browned.
Add the eggs whole to the mix and quickly scramble them breaking them into small pieces as they cook.
Add the sesame seeds and stir for 1 minute.
Add the rice and stir until rice is hot and mixed well into previous ingredients.
Add the ginger and salt and stir.
Remove from heat source and mix in the soy sauce until it turns the rice brown (you may need more or less than 1/2 cup).
This is a dinner on the grounds sized dish. Try to keep it hot until it is served.