Best Fancy Not Fried Rice Recipes

FANCY NOT FRIED RICE

Steps:

• Heat the oil in a Dutch oven, or a smaller vessel with a heavy bottom, over medium-high heat. Add the rice and salt, stirring to coat the rice with oil. When the rice starts to appear opaque and chalky, add enough cold water to cover the rice by the width of two fingers (about one inch). Bring to a rapid boil, and boil - without stirring! - until the water level reaches the level of the rice.
• Don't walk away, it happens sooner that you think.
• Stir the rice once and reduce the heat to low and cover (I turned off the heat, but left the covered pot on the burner for 25 minutes as I have an electric stove). Set the timer to 20 minutes and walk away.
• Do not uncover, think about or, most definitely, stir the rice.
• If you are using any fresh/frozen vegetables, now would be a good time to blanch in boiling water with up to ¼ teaspoon salt - when the water comes back to a boil - remove and drain
• Chop onions and ham (if needed)
• About 10 to 15 minutes after the rice has been covered.
• Using a medium skillet over medium heat add ham and blanched veggies - after a minute of two add chopped green onions (you want them to be slightly softened, but not fully cooked) then when everything is heated add canned peas - you want everything warm, but not over cooked.
• Uncover the perfect rice, add ham and veggies and fluff. You can leave the rice covered in a heavy pot and it will stay hot and in good shape for about an hour.

FRIED RICE RESTAURANT STYLE

Steps:

• In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
• In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
• Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

FRIED RICE

Steps:

• Put 1 tablespoon of the oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With a slotted spoon, remove vegetables to a bowl.
• Drain peas if necessary, and add them to skillet; cook, shaking pan, for about a minute, or until hot. Remove them to the bowl.
• Put remaining oil in the skillet, followed by garlic and ginger. When the mixture is fragrant, about 15 seconds later, add the rice, breaking up clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble these, then stir into the rice.
• Return vegetables to the skillet and stir to integrate. Add wine or water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add salt and pepper if necessary. Turn off heat, stir in the cilantro and serve.