Serves 1
Directions
- 1Wash three cups of jasmine rice at least three times until the water is no longer milky.
- 2Add three and three-quarters cups of water to the rinsed rice in the rice cooker.
- 3Cook the rice in the rice cooker on the white rice setting for about 30 minutes.
- 4Once cooked, fluff the rice from the edges.
- 5Take three cups of the cooked rice and spread it out on a flat pan to flash chill in the freezer for about 15 minutes.
- 6While the rice is chilling, prep vegetables: half a cup of broccoli, a quarter cup of shredded carrots, zucchini, and bean sprouts.
- 7Whisk two eggs and set aside.
- 8Heat about one tablespoon of your favorite oil in a pan.
- 9Add the broccoli and cook until tender.
- 10Add the carrots and cook until tender.
- 11Add the eggs to the pan.
- 12Add the flash-chilled rice and spread it out, letting it fry for about 20 seconds before tossing.
- 13Add one tablespoon of less sodium soy sauce.
- 14Add one tablespoon of dark soy sauce for color and stir-fry.
- 15Add half a teaspoon of chicken bouillon.
- 16Add a quarter teaspoon of white pepper.
- 17Add about half a teaspoon of sesame oil and stir-fry well.
- 18Taste and add salt if needed, considering the chicken bouillon.
Ingredients
- 3 cups jasmine rice
- 3.75 cups water
- 0.5 cup broccoli
- 0.25 cup shredded carrots
- zucchini
- bean sprouts
- 2 eggs
- 1 tablespoon favorite oil
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 0.5 teaspoon chicken bouillon
- 0.25 teaspoon white pepper
- 0.5 teaspoon sesame oil
- salt
Equipment
rice cookerpanmeasuring cupflat pan
Tips
- When cooking rice for fried rice, do not use it straight from the rice cooker to avoid mushiness.
- Flash chill the cooked rice in the freezer for about 15 minutes instead of refrigerating it for cooling.
- Cook vegetables until tender, not soft or mushy.
- Use dark soy sauce for a pretty dark color in the fried rice.
- Adjust salt to taste, remembering that chicken bouillon adds saltiness.
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