An easy fried rice recipe using Minute Rice for that “eat in” Chinese meal. A quick, use what you have on hand, recipe.
I admit to “cheating” sometimes. A food blogger is supposed to cook, but normally I’m gone for 11 hours or more every day. We occasionally use prepared meals, and one of our favorites is General Tao’s chicken from Sam’s. Try it; it is really good for no work.
But we like fried rice. White minute rice is OK but not quite what we want. We have tried package mixes. The results have been tasteless mush. Except for the one package which was moldy already. No second chance for that brand.
I started with the premise of using Minute Rice. Why? It is as a side dish for a prepared meal. A 30-minute dish just would not do. So I used a recipe on Food.com as a model. I changed out the water for chicken broth for some taste and had what I wanted.
This is great, almost a 5. Make a little change here or there if you want. Fry a little pork here or add some sesame oil there if you want. Or just use it as it stands.
Notes: Normally with Minute Rice, the ratio of water to rice is 1:1. The model recipe was 3:4 making a dryer rice which was just what I wanted. I used chicken broth not water for the liquid, and I skipped some additional water at the end. I also saw no need for 3 tablespoons of butter and cut it to 1.
In a saucepan, bring 1 cup of chicken broth to a boil. Add 1 1/3 cup Minute Rice, remove from heat and cover for 5 minutes.
Chop a small onion while heating 1 T butter over medium-high heat in a large nonstick pan. Add the egg and break it up to scramble it and add the onion right away also. Cook until the egg is done and onion clearing. About 3 minutes.
Add the rice to the egg/onion along with 3 T soy sauce.
“Fry” for 3-4 minutes over medium-high heat.
Serve. Done in 10 minutes.
September 13, 2016