Rice is one of the most universal foods you could possibly think of. Right now, someone is probably eating it, cooking it, shopping for it, growing it, and discussing it — just about everywhere. Today I’m typing about it: because today I’m typing up my simplest and most easy-to-follow recipe for Everybody’s Fried Rice!
I use Jasmine rice in this recipe.
My strongest recommendation for maximum deliciousness is to use a better, very flavorful olive oil here. Incredible extra virgin olive oils imported from Italy are easy to find at stores like Trader Joe’s and BJ’s at a reasonable price. Because this recipe relies on a handful of simple ingredients, the flavor of the olive oil is very important for the whole dish tasting amazing. Don’t use canola oil here. And I strongly suggest extra virgin olive oil and NOT light olive oil. You’ll see what I mean when you taste the finished dish 🙂
Let’s get started!
You will need…
around 1 and 1/2 cups raw rice, cook it in water according to the package directions
3 – 4 large carrots, cut into same sizes (I did coin shapes and then cut the bigger coin shapes in half)
2 scallions, cut on an angle into medium-thin slices
1 – 2 cloves of garlic, sliced into small pieces
good quality extra virgin olive oil
approx 1/2 tsp chili garlic sauce or other favorite Asian brand of hot sauce
heaping 1 tsp honey
juice of 1/2 a lime
small squeeze of lemon juice
Make the rice and allow it to cool partially.
Cut up the carrots, scallions, and garlic. The size of the pieces really matters, especially for the carrots. You need them to be very thin slices of very close size to each other so that they all cook at the same rate. Otherwise, you may have some burned and some raw pieces.
Heat a large pan over medium heat and add 2 generous splashes of olive oil, or as much as needed to basically cover the bottom of the pan with a shimmer of oil.
Add a tester carrot to the pan while it heats up. When the carrot sizzles, add all the other carrots. Also add several generous shakes of salt.
Cook the carrots, stirring and flipping to prevent burning, for 5 to 9 minutes. When they’re soft in the centers when poked with a fork, turn the heat down to medium-low and add the scallions.
In the mean time, combine the chili garlic sauce and honey in a small bowl, whisking with a small fork. Squeeze the lemon and lime pieces and combine with them. Watch out for any seeds; just pick them out with your fingers so they don’t end up in the finished dish. This mixture will be poured over the rice near the end of the cooking time.
As soon as the scallions look very soft (and NOT burnt!), it’s time to add the rice. Add it in large sections, distributing evenly around the pan. You may not use all of the rice that you made — see how it fits in the pan easily, and look at the ratios of carrots to rice. I used almost all, leaving the last few spoonfuls of rice to eat as plain rice itself 🙂
As soon as you’re done adding rice, immediately add the garlic pieces all over the pan. Also add a few more shakes of salt. Flip sections of rice individually with a spatula so it absorbs the oil, and so the garlic can cook a little bit. After approx 2 minutes, pour the sauce over the rice, distributing it as evenly as possible. Continue flipping the rice for another 2 to 3 minutes.
Last, taste a bite of rice with a spoon to make sure it’s perfect. If it needs a little more of something, such as salt or lime juice, adjust until it’s delicious!
Serve immediately with the protein of your choice. Bon appetit!
P.S. If you have any picture book fans in your house, check out this sweet book by Norah Dooley, Everybody Cooks Rice 🙂 https://www.scholastic.com/teachers/books/everybody-cooks-rice-by-tomie-depaola/