Fried Rice, and more rice

There was a time when I was a two-rice cook: Arborio for risotto and Minute Rice for everything else.

When we moved to Ireland I wandered into a bulk rice shop in the wonderful English Market in Cork.

It was a revelation.

I discovered Basmati, Jasmine, a variety of red and a few others.

I experimented and tasted and tried all the interesting ones.

It was fun, but….

I have to admit that I don’t use a lot of them.

When one is cooking for two, having a variety can be a challenge.

I also have to admit I’ve never really mastered the art of properly cooking the short grain, sticky kind (other than Arborio in risotto).

I use three rices on a regular basis: Arborio, Basmati and a brown variety.

The Arborio, of course, is for risotto, the other two are for everything else.

The brown rice looks like brown Basmati and cooks in about the same amount of time, 18 – 20 minutes.

All are relatively fool-proof.

Another revelation I had the other day….

I never posted my recipe for Fried Rice.

Here are a few other of our favorite rice dishes – starting with butternut squash, of course….

Butternut Squash, Leek and Rice Gratin

Butternut Squash and Rice

Red Beans and Rice – Asian Style

Rice and Beans

Brown Rice Florentine

Rice Florentine

Broccoli Rice Gratin

Broccoli with Rice

This Fried Rice recipe is based on one from my, rather old, ‘Time Life Foods of the World, China’ cook book.

Traditional Fried Rice is made with cold, leftover white sticky rice.

I use freshly cooked Basmati, which works just fine…

The scrambled egg and peas stay with the tradition, however.

Fried RiceFried Rice 

1/2 cup Basmati rice
1 cup (8oz, 250ml) chicken stock
 4 – 6 green onions (scallions), sliced or 1/2 regular onion, chopped
2/3 cup peas 
1 egg 
2 tsp sesame oil
2 tsp olive oil 
1 tbs soy sauce
1 tbs sherry

Cook rice in stock until done. Remove from heat and uncover to cool slightly. 
Put egg into a small bowl and lightly beat with a fork. 
Heat half of the oils in a large nonstick skillet over medium-high heat. Add egg and scramble. Remove to a plate.
Heat remaining oils and onion, stir-fry 1 minute. Add rice, soy sauce and sherry. Stir well to combine. Stir-fry for 3 minutes. Add peas and stir-fry 2 minutes longer. Break scrambled egg into chunks, stir into rice and serve. 

What’s your favorite rice?

Do you have a rice cooker?

5 thoughts on “Fried Rice, and more rice”

  1. Brassfrog, glad to be of service! It’s one of my staples…
    Dee, mine too, although I try to alternate with the brown – makes my feel healthy LOL
    manningroad, chocolate risotto…. WOW! I love rice pudding…. haven’t had it in years.
    Elizabeth, you would like my brown rice…. Too bad you can’t get it, but I’ve never seen it in the US, either….

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