Stir-frying Rice

There are many methods used for preparing fried rice recipes, but two methods that combine the moist heat methods of boiling/absorption/steaming and the dry heat methods of frying/stir-frying are among the most popular. The methods are basically the same except that some of the steps are done in reverse order. One of the methods requires the use of uncooked rice, while the other method requires the use of previously cooked rice. Both methods provide excellent results.

• Using Previously Uncooked Rice
  
  When using uncooked rice for a fried rice recipe, the rice should be rinsed and soaked before cooking. After the rice is well drained, it is stir-fried for several minutes using a small amount of oil in a large skillet.
  
  Various ingredients and seasonings are added to the rice and are stir-fried quickly with the rice. It is important to have all of the ingredients prepared, measured, and placed in small bowls so that they will be within reach during the cooking process. Once the stir-frying process begins, there is no time available to prepare or measure the ingredients that will be required.
  
  Water or stock is then added to the skillet, the heat is reduced, and the pan is covered until the rice has absorbed the liquid. The rice can be a bit chewy if it is slightly undercooked (which is preferred by many people) or the texture can be softer and creamier if the rice is cooked for a longer period and more liquid is used. Preparing stir-fried rice using previously uncooked rice is also known as the "pilaf" method.
  
  
  
  
  
• Using Previously Cooked Rice
  
  When using previously cooked rice for a fried rice recipe, the rice is first fully cooked using the boiling/absorption/steaming method. The cooked rice is then well chilled.
  
  After chilling the rice for a number of hours (or overnight), it is cooked a second time using the frying or stir-frying method. The rice is stir-fried for several minutes using a small amount of oil in a large skillet.
  
  Other ingredients and seasonings are stir-fried quickly with the rice. It is important to have all of the ingredients prepared, measured, and placed in small bowls so that they are within reach during the cooking process. Once the stir-frying begins, there is no time available to prepare or measure the ingredients that will be required.
  
  No additional water or liquid is required to complete the cooking process because the rice has already been precooked in liquid. Frying previously cooked rice is much quicker than frying uncooked rice and it is also an excellent means for using up leftover rice.

Ingredients

• 3 tablespoons olive oil
  
  
• ¼ cup finely chopped white or
  yellow onion
  
  
• 2 cloves garlic, minced
  
  
• 1½ cups uncooked long-grain
  white rice
  
  
• 2½ cups of vegetable stock
  
  
• Salt and pepper to taste
  

Preparation

Rinse 1½ cups long-grain white rice in cold water.

Ingredients

• 3 tablespoons olive oil
  
  
• ½ cup finely chopped carrots
  
  
• 4 chopped green onions
  
  
• 2 cloves garlic, minced
  
  
• 2 large eggs
  
  
• 3 cups cooked long-grain
  brown rice
  
  
• 2 tablespoons soy sauce
  
  
• Salt and pepper to taste
  

Preparation

In a large skillet or wok, heat 3 tablespoons of olive oil over medium-high heat. While the oil is heating, lightly beat 2 large eggs in a small bowl. Set aside.