To make fried rice
To make fried rice? Yeah. To. Well, if it ain’t fried, you ain’t eating rice.
I guess fried rice is really pretty much like fried potatoes. Same trick, right? Maybe not exactly, but rice is pretty close. Even the fried rice is fried just a little bit in oil. That’s what makes it so delicious and so good for you.
It has to be your goal to not make rice at home at all, because the flavor and texture is diminished greatly when the rice is cooked in oil. Sure, it’s technically called fried rice, but it’s not nearly as good as real fried rice.
This is a perfect dish for starting off with, because it doesn’t take very long to make.
Prep Time: 10 minutes
Cook Time: 1 hour
Want to see more rice recipes? Here’s a quick overview of our top ten rice recipes!
6 rice cups
2 tablespoons peanut oil (or substitute sunflower oil)
2 cloves garlic, minced
1 cup diced vegetables (I used broccoli and cauliflower)
3 tablespoons rice vinegar
1 teaspoon soy sauce (I didn’t use soy sauce here)
Toasted sesame seeds (optional)
1 teaspoon oyster sauce (I didn’t use this)
Fried rice seasoning mix (I didn’t use this)
Sesame oil (optional)
Make the rice:
Make rice the right way, too.
Rinse the rice, then toss it in a medium bowl with a cup of water.
Let it soak for about 5 minutes, then drain.
If you don’t have a rice cooker or a rice cooker, boil water on the stovetop and pour into a large mixing bowl.
Add the rice to the water, cover, and soak for 15 minutes. Make sure you cover the rice with at least 2 inches of water.
When the rice is cooked, drain the water and rinse the rice in a fine-mesh sieve, squeezing out any excess water.
Let the rice cool for a few minutes.
When the rice is cool enough to handle, mix the rice in the bowl with 1 tablespoon peanut oil, garlic, and onion. Stir to combine. Make sure to stir quickly, otherwise, the rice will get mushy.
Make the fried rice:
Assemble your fried rice by making a batch of rice the way you normally would.
As the rice finishes cooking, pour it into a large pot. (I have a steamer on my stove that serves this purpose perfectly.)
Put the lid on the pot, make sure the rice is covered with at least an inch of water, and cook it on high heat for about 10 minutes. (Be sure to monitor the heat so that it doesn’t burn!)
Then cook it for an additional 10 minutes.
This is one of those quick and easy dishes that you’ll want to get right, and I’m happy that I did.
When the rice is cooked, turn the heat down to low.
Make a quick fried rice seasoning mix with 2 tablespoons of rice vinegar, 2 tablespoons of sesame oil, and 3/4 teaspoon of cornstarch.
Then stir it into the rice with a whisk.
Add in the vegetables, using cornstarch as a thickener if needed. Mix well, and cook the rice for an additional 5 minutes.
Add in the seasoning mix and stir until all the rice is coated.
Put rice and vegetables into a rice cooker.
Make sure to leave room in the rice cooker’s bin for the fried rice to sit in, otherwise you’ll end up with a very soggy rice dish.
When you go to flip the rice, make sure to put a plate over the pot or pan to catch any spills, and make sure the lid is on tight.
Make sure you don’t make the rice too wet and that the pan is barely touching the rice.
You’ll be glad you did.
Make your fried rice a little bigger than the cooker’s cooking pot, so it’s done after cooking for an additional 10 minutes.
When the rice is cooked, let it rest for 30 minutes. (My fried rice recipe takes 2 hours to cook through).
You can expect to get around 2 to 2 1/2 cups of rice when you prepare a batch. Just be sure to use a rice cooker and not a pan!)
Make fried rice the way you normally would.
Drain and rinse the rice and vegetables, then put them in a large bowl.
Mix in the sesame oil and cornstarch, and mix well.
Add in the fried rice seasoning mix and stir it in well.