Chinese Take-Out Fried Rice

Serves 1
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Directions

  1. 1Wash three cups of jasmine rice at least three times until the water is no longer milky.
  2. 2Add three and three-quarters cups of water to the rinsed rice in the rice cooker.
  3. 3Cook the rice in the rice cooker on the white rice setting for about 30 minutes.
  4. 4Once cooked, fluff the rice from the edges.
  5. 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.
  6. 6While the rice is chilling, prep vegetables: half a cup of broccoli, a quarter cup of shredded carrots, zucchini, and bean sprouts.
  7. 7Whisk two eggs and set aside.
  8. 8Heat about one tablespoon of your favorite oil in a pan.
  9. 9Add the broccoli and cook until tender.
  10. 10Add the carrots and cook until tender.
  11. 11Add the eggs to the pan.
  12. 12Add the flash-chilled rice and spread it out, letting it fry for about 20 seconds before tossing.
  13. 13Add one tablespoon of less sodium soy sauce.
  14. 14Add one tablespoon of dark soy sauce for color and stir-fry.
  15. 15Add half a teaspoon of chicken bouillon.
  16. 16Add a quarter teaspoon of white pepper.
  17. 17Add about half a teaspoon of sesame oil and stir-fry well.
  18. 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.