From the kitchen of Stephanie Knewasser. After all these years
I've finally found the secret to making good fried rice. Fry the
rice before adding liquid.
To remove some of the starch so the rice isn't as sticky, rinse
for a minute with cool water:
2 c raw rice
In large pan or wok, over med high heat:
1/4 c oil (I use canola)
Fry, stirring often, for about 8 minutes.
The type of rice you use- brown, white or jasmine- will
determine how much liquid you need. Look at package
directions. Instead of water use:
1/3 c soy sauce
chicken broth (amount of water required for 2 c rice minus 1/3
Add soy and broth mixture to rice.
Cover, reduce heat.
Simmer until liquid is absorbed, about 20 minutes.
Meanwhile, in a separate pan:
a little oil to prevent sticking
1 c peas and/ or diced carrots
Cook, stirring, until eggs are set.
Add to cooked rice.
OPTIONAL add 1/4 - 1/2 c cooked chicken, diced
Stir to distribute.
Season with salt & pepper.
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