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 te 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

Red Beans and Rice – Asian Style

Brown Rice Florentine

Broccoli Rice Gratin

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.

The recipe, Fried Rice, has been updated, nutrition information added, and re-posted here: Easy Fried Rice.  

Last updated: 2022-11-06