If you’re short on time, you can skip rinsing the rice. Be aware that you may wind up with stickier cooked rice if you don’t, though.
Keep in mind that rice expands when it cooks so be sure your pot is large enough. A 2-quart (2. 5 L) pot is usually large enough for 1 cup (195 g) of uncooked rice.
1 cup of uncooked rice should produce approximately 3 cups of cooked rice. In addition to the salt, you can also flavor your rice with butter. Mix in 1 tablespoon (approximately 14 g) butter if you desire.
Brown rice takes longer to cook, so begin checking it after it’s cooked for approximately 30 minutes. Don’t take the lid off the pot before the 18- or 30-minute mark, depending on what type of rice you’re cooking. You’ll allow steam to escape, which can actually lengthen the cooking time. If there’s still water in the pot when the rice is finished, drain the excess into the sink.
If you don’t have a wok, a large skillet or frying pan can work for frying your rice too.
Neutral oils are those that don’t have a strong taste on their own, so they won’t add any extra flavor to your dish. In addition to canola and grapeseed, corn, peanut, and safflower are others to consider.
You can add any type of vegetable to the fried rice that you like. Some options you may want to consider include chopped cabbage, chopped French beans, chopped bell peppers, chopped mushrooms, chopped water chestnuts, or chopped green onions.
If you prefer, you can use an egg substitute in place of the eggs.
In place of the soy sauce, you can use fish sauce or oyster sauce. You can also add in some cooked chicken or steak that’s been cut into strips or chopped if you want to make a meal out the rice. It’s a good idea to taste the rice after you mix in the soy sauce and sesame oil. If necessary, add salt and freshly ground black pepper to taste.
If it seems like the rice is starting to scorch, lower the heat. Add a few additional drops of oil to the pan if the rice mixture is sticking to it. You may want to garnish the finished rice with chopped green onions.
