Fried Rice
Sergey and I wanted a good fried rice we could make. The first time we tried, it didn't turn out so well and we gave up, but recently we came back and improved it. NO PRESSURE COOKER REQUIRED.
YOU NEED 2 DAYS FOR THIS RECIPE.
Nutrition: 2250 calories
Ingredients:
- Japanese short grain rice (2 US cups)
- 1 lb chicken breast
- 1 lb mushrooms
- 4 oz green onion
- 3 oz garlic cloves
- 1 tsp salt
- 3 tsp black pepper
- 4 tbsp soy sauce
- 2 tbsp unsalted butter
- Sesame oil (or cooking oil)
Directions:
- Cook the rice, but with a 1:1 ratio of water. Fluff the cooked rice, cover and put in fridge overnight.
- The next day, reheat rice to room temperature (if you don’t, it could clump together). Loosen up the rice with your hands, if needed.
- Mince the garlic fine.
- Remove ligaments from chicken breast, cut into bite-sized pieces.
- Oil the wok, and fry the chicken over medium heat. When it’s halfway done, put in the mushrooms and cover the wok. Stir occasionally, and let the mushrooms cook down. (takes about 10 minutes)
- Remove wok contents into strainer, do not rinse but just let the water drain.
- Set heat to maximum. Add butter to the pan and spread it around. As soon as the butter melts, add the rice. Break up the rice with spatula and toss it as it cooks. It will burn if you stop for too long.
- When the rice looks browned enough (or you think it might burn soon), add soy sauce, salt/pepper, and garlic. Continue tossing the rice as it cooks.
- When the rice looks nearly done, add chicken/mushroom mix and green onions. Keep tossing and cook a few minutes more.
Compiled from Just One Cookbook’s Instant Pot Rice, Fried Rice, and Garlic Fried Rice recipe.