Yeah just fry it with a little oil in the pan until goes a bit crispy, and then chuck water into the pan and put on the lid, stir every other minute, bit of salt, pepper, and maybe one random herb, and done in ten minutes
For fried rice without having to wait a day for cold left over rice to use, fry :1 uncooked rice in oil till it gets golden brown and smells toasty, then throw in :2 water/stock and cover it tightly to simmer for 10 minutes.
Switch the heat off after those 10 mins simmering are up and don’t touch the lid/pot for another 10 minutes so the steam finishes cooking the rice.
Stir in any fried rice additions once it’s cooked.
The texture is spot on for ‘normal’ fried rice, and depending on what additions you stir in, the taste is spot on too.
Rice cooked in oil, for the love of god, rice cooked in oil.
Yes I know Japan does it different. Yes I know they have dedicated cookers to make it fluff. No Japan does not have a monopoly on how to cook rice.
Like fried rice or like actually cooking the raw rice in oil?
second one, then add water
Ah yes this is a good way.
So do you fry the rice before cooking it in water like normal? I’ve done that with pasta and that was really good
Yeah just fry it with a little oil in the pan until goes a bit crispy, and then chuck water into the pan and put on the lid, stir every other minute, bit of salt, pepper, and maybe one random herb, and done in ten minutes
For fried rice without having to wait a day for cold left over rice to use, fry :1 uncooked rice in oil till it gets golden brown and smells toasty, then throw in :2 water/stock and cover it tightly to simmer for 10 minutes.
Switch the heat off after those 10 mins simmering are up and don’t touch the lid/pot for another 10 minutes so the steam finishes cooking the rice.
Stir in any fried rice additions once it’s cooked.
The texture is spot on for ‘normal’ fried rice, and depending on what additions you stir in, the taste is spot on too.