Fried Rice and rice basics
- 4 c
- cooked white or brown rice
- leftover meats, bacon, sausage, shrimp, chicken, ham, etc
- 1/2 c
- frozen peas
- 1/4 c
- frozen corn
- 1/4 c
- soy sauce, or more to taste
- 2 Tbsp
- toasted sesame oil
- 2 clove
- scallions (green onions) sliced
- some sesame seeds (optional)
Chop the meats you may be using up into little bite size pieces. Sometimes I cook up some bacon just for this and use some of the bacon fat to cook the fried rice in.
Scramble up the egg with a fork in a bowl. Add this to the hot skillet and cook, stirring with the fork or wooden utensil. (If it is a non-stick skillet, do not use the fork! It may scratch and damage it.) Eggs only take about 30 seconds to cook.
Anyway, once the water is boiling and you added your rice, add a teaspoon of salt and set the timer for 30 minutes. NO LID. Just let it simmer for 30 minutes. That may mean turning down the heat a little to keep it at a simmer.
Here is the tricky part! When the timer goes off, drain the rice FOR 10 SECONDS ONLY in a wire strainer or other strainer with tiny holes the rice wont go through. Immediately put the pot back on the stove with NO HEAT and put a lid on it. Set the timer for another 10 minutes. When the timer goes off, fluff the rice with a fork-it is done!
If you do not have enough time, if you did not think this far ahead, make the rice, then scoop it out onto a baking sheet, spreading it out to cool.It cools pretty quickly this way.
Add the rice to the boiling water, turn down the heat so it is a low simmer and put a lid on it. Let it simmer/steam like this for 20 minutes. Take the lid off and see if there are craters in the rice. That is a good thing. Take the pan off the heat and let sit 5 minutes. Fluff with a fork and taste for tenderness. Serve now or cool for fried rice later.