My neighbor told me that rice cookers were on sale at the local supermarket a few weeks ago.
Rice is so easy to make that it never occurred to me to get a rice cooker. It would be one more thing taking up room.
Although I do have a Scot’s friend that swears by hers – to make the morning oats.
As I only cook for 2 a small saucepan is all I need.
Fried rice is, traditionally, made with cold, leftover white sticky rice.
I make it with freshly cooked Basmati which works just fine…. for us.
This recipe is based on one from my old ‘Time Life Foods of the World, China’ cook book.
Click here to Pin Easy Fried RicePrint
Easy Fried Rice
Traditional Fried Rice has an egg and peas. You can add other ingredients as you like – shrimp, chicken…. If your rice is cooked ahead this goes together in under 15 minutes.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Sides
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 1 cup (8oz, 240ml) chicken broth
- 1 small 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 broth 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 and stir into rice.
Green onions would be more traditional – but I can never find them. Use 4 – 6, sliced, in place of the onion.
I use frozen peas, no sauce, rinsed with hot water.
Use cider vinegar, vermouth, or white wine in place of the sherry.
- Serving Size: 1/2 recipe
- Calories: 354
- Sugar: 5.3 g
- Sodium: 813.6 mg
- Fat: 12.4 g
- Saturated Fat: 2.2 g
- Trans Fat: 0 g
- Carbohydrates: 49.1 g
- Fiber: 3.2 g
- Protein: 10.6 g
- Cholesterol: 95.5 mg
Keywords: fried rice, rice sides
No peas? Try Rice Pilaf with Spinach
Back to the rice….
I was doing some cleaning (rare) the other day and decided to watch a British cooking show to entertain myself while I worked.
The news, which is my usual choice, is not entertaining at the moment.
On this cooking show the chef introduced a new way of cooking rice. He called it ‘the absorption method’. He added twice the volume of water to the rice and cooked it.
He looked tremendously pleased with himself for this wonderful discovery.
That’s the only way I’ve ever cooked rice. I didn’t know there was another way to cook rice.
I asked my British neighbor how she cooks it.
She looked at me like I was crazy and said ‘Put it into a big pot of boiling water, of course, same as pasta, and drain it when it’s done. How else would I cook it?’
And yet another bit that divides the Brits and the Yanks.
For the record, I always cook rice in broth – and I often sauté it in a bit of butter, like for risotto, before adding the broth.