I have been frying rice in a pan all my life, and only recently learned that it is a popular dish in the Asia-Pacific and South Asian regions. In India, China, Japan, Thailand, fried rice is served for any occasion or without. They are prepared in different ways: both pre-cooked and dry fried. With additives: spices, herbs, as part of complex dishes (with eggs, vegetables, seafood, etc.) and just like that. My version is dry rice with spices. The key to a fried rice recipe is always the same: how to fit grain to grain. Not in additives at all.

The cooking principle is as follows. Dry rice is fried in hot vegetable oil until golden, then spices are added to it, after which water is poured into the cereal in a certain proportion. Boiling water is absorbed, steams the grains of rice and brings them to condition.

Total prep time: 45 minutes / Yield: 4 servings

Ingredients

  • vegetable oil - 3 tbsp. l.
  • garlic - 1 tooth.
  • steamed rice - 1 tbsp.
  • water - 2 tbsp.
  • salt - 1 tsp.
  • curry or turmeric - 0.5 tsp.
  • mixture of ground peppers - 2 chips.
  • sweet paprika - 2 chips.
  • hot pepper - 1 chip.

Preparation

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    For this recipe I use a deep and wide non-stick frying pan. I warm it up thoroughly and pour in oil, always refined. I fry a clove of garlic crushed with a knife. As soon as the garlic turns light golden brown, remove it from the pan.

    I add dry rice, polished and steamed, into hot oil. Fry over medium heat, stirring, for about 2 minutes. Gradually, the rice will turn white and absorb fat, become transparent, and then yellowish-golden.

    I add salt and all the spices: curry or turmeric for color, sweet paprika, pepper for spiciness and aroma (you can select spices and their quantity to suit your taste). Stir and fry for another half a minute. During this time, the aroma of seasonings will be better revealed and absorbed into the rice. It is important not to overcook so that the spices do not burn, otherwise they will become bitter.

    Pour in exactly 2 cups of cold water and bring to a boil. Cook over medium heat without a lid (!) until the rice has absorbed all the liquid. On average, the process takes 15 minutes.

    Reduce the heat to low, cover the pan with a lid and leave to cook for 20 minutes. No need to stir! I remove the pan from the heat and leave it under the closed lid for another 10 minutes so that the rice steams. I open it and loosen it slightly.

    The result is perfectly fluffy rice fried in a frying pan.

    How to use it? Can be used as a base for preparing other dishes. Indian rice is a little oily for me, so I usually mix it with Mexican mixed vegetables or mixed steamed vegetables. Pairs well with seafood, particularly shrimp.

    You can serve fried rice as a side dish, adding a slice of lemon and finely chopped green onions. Bon appetit!

I want to talk about how to cook fried rice. It can be served as a side dish, for example, with a cutlet, sausage or fish. My husband eats this rice without any additions, for example, for breakfast instead of milk porridge. Fried rice turns out very tasty and crumbly, and in combination with spices it also turns out beautiful and aromatic. Try to prepare such a side dish, because it takes very little time and is prepared from the simplest ingredients.

Ingredients

To make fried rice we need:

rice (I have long-grain, steamed) - 1 cup;

water - 2 glasses;

vegetable or olive oil - 4 tbsp. l.;

salt - 1 tsp;

spices to taste: I took 0.5 tsp. curry, 1 tsp. turmeric, 1 tsp. paprika.

Cooking steps

Prepare food.

Then pour in cold water, stir and let the rice boil.

Leave the rice to simmer uncovered until the surface water is absorbed. Once the rice is naked, reduce the heat to low, cover the pan and leave for 20 minutes.

Our crumbly, as they say, rice-to-rice side dish is ready. Serve aromatic and very appetizing fried rice to the table.

Bon appetit!

Fried rice. A tasty and satisfying dish that will be appropriate for breakfast, lunch, and dinner. Golden, incredibly crumbly and aromatic, everyone will like this rice without exception! This amazing dish came to us from Chinese cuisine - in Asian countries it is one of the most popular dishes.

Making fried rice is quite simple - its preparation does not require any special skills or too much time. Most often, rice grains are simply boiled until half cooked, and then fried with the addition of various spices and a small amount of water. However, it is quite acceptable to prepare fried rice from dry cereals - in this case, the rice is fried in oil, after which liquid is added to it. However, this method of preparation is still less common.

The most suitable for frying is sticky rice or jasmine rice. Quite often, eggs, shrimp, ham, onions or all kinds of vegetables are added to rice during frying. For vegetables, housewives most often use a wide variety of cabbage, as well as various hard vegetables: corn, peas, green beans, carrots, celery, etc. As for mushrooms or soft vegetables such as pumpkin or eggplant, they are used for making fried It’s better not to take rice - they make the rice more moist, and in this case this is extremely undesirable.
Ideally, the rice should be allowed to “rest” before frying - freshly cooked rice has not yet cooled and dried out enough to be fried. The main secret of preparing oriental fried rice is precisely that the housewives allow it to “rest” properly for one night.
It is especially good to fry rice in different oils, that is, in this case it is recommended to combine different types of oils: olive with sesame, sunflower with corn, etc. In this case, oil is added to the rice both when boiling it and when frying it, trying to keep track ensure that the fried rice is not too greasy and light enough (one tablespoon of oil is enough for this). If you want to give the finished dish a slight Asian flavor, it makes sense to use only sesame oil.

Fried rice can be served either on its own or as one of the components of various other dishes. And before serving, it is recommended to loosen it thoroughly - then it will become more airy and crumbly. In the refrigerator, fried rice can easily be stored for a week, and in the freezer (frozen) it can be stored for months.

Surely not all housewives know how to cook fried rice so that it turns out aromatic and tasty, worthy of becoming a side dish for any dish. We'll fix that now.

Fried rice is prepared in the East, they have stuffed their hands there and they get rice to rice, a crumbly dish to which various spices are added. It is served as a side dish or eaten as a separate dish.

And here - read how to prepare kvass with raisins.

Fried Rice - Ingredients

  • Rice (long grain, polished, steamed) - 1 cup.
  • Water - 2 glasses.
  • Salt - 1 tsp.
  • 1 clove of garlic.
  • Vegetable oil - 3-4 tbsp. l.
  • Spices - to taste.

How to cook rice in a frying pan

  • Pour vegetable oil into the bottom of a deep frying pan.
  • Crush the peeled clove of garlic with a knife and fry in oil for two to three minutes so that it has time to give off its aroma to the oil. After this, take out the garlic; it is no longer needed.
  • Now add a glass of dry rice to the pan. Fry it, stirring, for about two to three minutes. During this time, the rice will first turn white, then absorb the oil and become transparent and golden.
  • Salt, pepper, add any spices to your taste, if you have them, add a little turmeric.
  • Stir everything and fry for a couple more minutes to release the aroma of the spices. At the same time, do not overcook, otherwise the spices will start to burn and become bitter.
  • Pour two cups of cold water into the pan and bring to a boil.
  • Then reduce heat to medium and cook for another 15 minutes. During this time, the rice will absorb the liquid.
  • Now reduce the heat to low, cover and leave for another 15-20 minutes. Do not stir.
  • Turn off the heat and, without removing the lid, let it steam for another 10-15 minutes.
  • Now the rice is ready, stir and serve as a side dish for any dish.

Bon appetit.

After cooking, place the rice in a frying pan sprinkled with vegetable oil and fry, stirring.

Fry raw rice with the addition of water (for 1 cup of rice - 2 cups of water) for.

How to fry rice in a frying pan

Products for frying rice
Rice - 1 glass
Water - 2 glasses
Salt, pepper - to taste
Butter - 1 cube 2 centimeters side

How to fry rice in a frying pan
1. Before frying, rinse the rice and place in a sieve.
2. Place butter in a frying pan and place the frying pan over low heat.
3. Melt the butter, roll it over the entire surface of the frying pan, then lay out the rice in an even layer.
4. Fry rice for 3 minutes over low heat, add salt and spices, stir and smooth.
5. Pour water into the frying pan (for 1 cup of rice - 2 cups of water), cover with a lid and cook for 20 minutes without stirring.
6. Then add ground black pepper and herbs to taste. Fried rice on the side is ready!

How to fry rice with shrimp

Products
Rice - 80 grams
Raw shrimp (large) - 10 pieces
Chicken egg - 2 pieces
Bell pepper - 1 piece
Garlic - 3 cloves
Canned green peas - 6 tablespoons
Green onions - 4 feathers
Ginger root - 1 root 5 centimeters long

Fish sauce - 1 teaspoon
Vegetable oil - 2 tablespoons
Sugar, salt - to taste

Preparation of products
1. Boil 80 grams of rice, cool the finished rice, stir with a fork so that there are no lumps.
2. Peel 10 shrimp.
3. Peel and chop the ginger root and 3 cloves of garlic.
4. Peel the bell pepper, cut into cubes, chop 4 green onions.
5. Beat 2 eggs with a fork in a cup.

How to fry rice with shrimp
1. Heat vegetable oil in a deep frying pan with thick walls.
2. Bell pepper, fry, stirring, 1 minute over high heat.
3. Add garlic and ginger, after 30 seconds add shrimp, fry for 1 minute.
4. Place rice, 6 tablespoons of green peas. Fry over medium heat for 5 minutes.
5. Push the rice and shrimp to the edges of the pan, freeing the middle. Pour 2 eggs into the middle and fry, stirring, until the whites set. Mix everything.
6. Add sugar to taste, 3 tablespoons of soy sauce, mix everything. Then add 1 tablespoon of fish sauce, stir, fry for 2 minutes.
7. Remove the pan from the heat, sprinkle with green onions.

How to fry rice the Thai way

Products
Chicken fillet - 300 grams
Frozen shrimp - 900 grams
Chicken egg - 1 piece
Rice - 170 grams
Bell pepper (red) - 1 piece
Chili pepper (red) - 1 piece
Onions - 2 heads
Green onions - 2 bunches
Garlic - 3 cloves
Canned pineapple (pieces) - 150 grams
Cashew nuts - 100 grams
Chicken broth (or water) - 3 tablespoons
Soy sauce - 3 tablespoons
Olive oil - 1 tablespoon
Curry - 1 tablespoon
Sugar - 1 teaspoon
Salt - to taste

Preparation of products
1. Boil 170 grams of rice, cool the finished rice.
2. Boil 900 grams of shrimp, peel the boiled shrimp.
3. Cut 300 grams of chicken fillet into small cubes.
4. Peel the bell peppers and chili and cut into cubes.
5. Peel 2 onions and 3 cloves of garlic. Cut the onion into rings, garlic into slices.
6. Fry 100 grams of cashews in a dry frying pan for 30 seconds.
7. Finely chop 2 bunches of green onions.
8. Beat the egg in a cup with a fork.

How to fry rice the Thai way
1. Heat olive oil in a frying pan over medium heat.
2. Fry onions, bell and chili peppers, garlic, stirring, over medium heat for 2 minutes.
3. Pour in the egg, fry for 1 minute.
4. Add 3 tablespoons of chicken broth (or water), 3 tablespoons of soy sauce, 1 tablespoon of curry, a teaspoon of sugar, mix everything.
5. Add chicken fillet and fry for 5 minutes.
6. Add 100 grams of cashews and mix.
7. Add boiled rice, shrimp, 150 grams of pineapple, mix thoroughly, fry for 5 minutes.
8. Remove the pan from the heat, sprinkle the fried rice with green onions, and mix everything.