(UN)FRIED RICE: lower-fat, skinnier, frugal

A 'cleaner' version of Fried Rice but without the fat and the expense...

updated 25 Jan 202

Almost fat-free restaurant-style rice with peas & egg

Fried rice instead of healthier steamed rice is often ordered automatically in Chinese restaurants probably because the peas and eggs add interest. But fried rice can be oily and should be a once-in-a-while treat. Unfried Rice, a recipe 67 developed, has all the ingredients of fried rice but is much better for you.  Soft and gorgeous instead of crunchy, it provides a pillowy base for any Chinese dish, soaking up juices without going soggy.  

Many people are scared of cooking rice but rice cookers have become a thing(!) this year and make the task simple.

67 doesn't have a rice cooker yet and there will be plenty of you without one; the instructions given are for standard Basmati Rice and quick cook rices are fine.

It's probably best to avoid Brown Rice  until mastering white.   

Ingredients (for 4-6 with a main)
Cost: around £1

1 cup white basmati or quick-cook long-grain rice, washed until the water runs clear
2 cups water, or preferably stock (fresh chicken or vegetable, or low-salt cubes and grandules)
1 - 1 1/2 cups frozen peas
1-2 eggs, seasoned with s&p and well-beaten 

1.  Basmati rice: Put washed rice and stock (preferred) or water in a heavy-bottomed saucepan; bring to a boil.  Turn heat down to medium, boil without a lid until there is little water left in the pan and small holes pit the surface.  Wrap the underside of the lid in a clean tea-towel or j-cloth.  Turn heat to simmer; clamp on the lid and leave for 10 minutes. (The cloth helps keep the grains separate.)

2. Quick-cook rice:  As per manufacturer's instructions but remember to wrap the underside of the lid in a clean tea  towel or j-cloth to keep grains separate. (67 favours VeeTee long grain from Waitrose; it's fail-proof but is not particularly frugal)  
3.  While the rice is cooking, put a wide frying pan onto a medium heat and spray lightly with olive or vegetable oil.  Beat the egg/s well.
4.  When pan is hot, pour in egg, tilting the pan so that the egg is spread as thinly

as possible.  When one side is cooked (it should be a bit brown underneath) flip and cook the other side.  You should end up with a thin omelette but if you end up with pieces of an omelette don't worry. Leave to cool.  Roll omelette or stack pieces and slice into thin shreds.  Set aside.
5. Remove lid of rice pan after ten minutes.  Scatter the peas on top.  Replace lid and leave another 5 minutes.  Check rice; if it isn't completely dry, leave it another 5 mins. 
6.  When ready, stir peas and most of the egg shreds into the rice and decant onto serving dish.  Garnish with the rest of the egg shreds. 

Comment: 

'I had the rice-ribs combo which was scrumptious and very tasty. The rice was nice and I found it all very healthy to eat.' 67 handyman and friend

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These recipes have been developed by B  Lee/ Bright Sun Enterprises.  They may not be reproduced, in any form, without the author's written permission.