I love fried rice and when we go out for Chinese food my husband always orders white rice and I get fried rice. I love, love, love fried rice. The flavors of the soy sauce, the sesame oil mixed with rice and veggies is just so tasty to me. Have I mentioned I love fried rice? Anyhow, having a great fried rice in your cooking arsenal is imperative. Perfect for date night, a busy school night or a lazy Saturday night.
The key to this dish is the refrigeration of the rice after its been cooked. Allowing the rice to get cold before frying helps to make the rice firmer and absorb more of the liquid resulting in a really good fry on the rice. I’ve tried this rice both with the refrigeration method and without and I can definitely tell a difference in the texture. Try it and let me know what you think.
This fried rice is so damn good that I think I’ve converted my husband to loving fried rice.
- 1 cup long grain rice
- 2 cups chicken broth
- 2 tbsp. vegetable oil
- ½ yellow onion, chopped
- 1 clove garlic, minced
- ⅔ cup frozen peas
- ⅔ cup frozen corn
- 2 large eggs
- 1 tbsp. sesame oil
- ¼ cup soy sauce
- 1 stalk green onion, just slice up the green part
- In a saucepan, combine the rice and chicken broth. Allow to come to a boil and then cover and simmer for 20 minutes.Remove from the heat.
- Allow to cool enough that you can place the rice in fridge for 30 minutes.
- After the 30 minutes, heat a skillet over medium heat and add the oil.
- Saute the onion, garlic, peas and corn until onions are translucent and the vegetables are warmed. Takes about 5 minutes.
- Push the vegetables to the side and add the eggs and scramble.
- Add the rice, sesame oil and soy sauce. Stir until warm. Sprinkle with the green onions and serve.
Adapted from Lauren’s Latest