Thursday, 29 March 2012

Perfect Fried Rice

I love rice. From as early as I can remember, rice was one of the most comforting foods that I could imagine. Served hot with curries or cold in a salad, it is as versatile as it is delicious. And while I do enjoy the fluffiness of boiled rice, my favourite way to cook rice is to fry it.

Perfect Fried Rice


Basmati rice
1 onion
2 cardomoms
1 bay leaf
2 cloves
Small cinnamon stick
1 chicken stock cube
Hot water

Measure the quantity of rice needed. Quantities are dependent on personal preference: the amounts here can be played around with as much as you like. I find that this amount of onion and spices is perfect for 2 to 4 servings of fried rice. Rinse the rice in a sieve, using your fingers to rinse off the starch under a running cold tap.

Thinly chop an onion and fry with the cardomoms, bay leaf, cloves and cinnamon stick in some oil on a low heat in a medium saucepan.

When the onions start to brown, add the rice and fry for a few minutes, stirring to make sure that all of the grains are covered in oil.

Add more oil if you need to. Take off the heat and add hot water (one and a half times the amount of rice that you used) with the stock cube dissolved in the water.

I use chicken stock but you can use whichever kind of stock you prefer. Put the mixture back on the heat and bring to the boil, then turn down immediately to simmer.

Put the lid on the saucepan and leave to cook for 15 minutes.

Done! Make sure you take out the spices before serving.

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