Some grains, such as rice, are available in many different types and varieties. There are thousands of varieties of rice cultivated throughout the world, so even a limited selection in a well-stocked food store may seem overwhelming.
Many recipes simply call for white rice or brown rice. Other recipes may require short, medium, or long-grain varieties and still others may instruct the home cook to use a specific variety, such as Arborio for preparing Italian risotto or Valencia for preparing Spanish paella.
Becoming familiar with the different classifications and varieties of rice makes the selection process much easier.
Egg Fried Rice | Restaurant Style Egg Fried Rice
Egg fried rice. Deceptively simple, but a huge favorite and crowd-pleaser. My egg fried rice recipe uses an egg that’s slightly flavored with turmeric and paprika
It adds color to the dish, making it a vibrant yellow.
If you’re used to a takeout place that makes their fried rice yellow, you can be sure they were probably using food coloring. Using turmeric gets you that same color at home with a natural ingredient.
- 5 cups cooked rice
- 5 large eggs divided
- ¼ teaspoon paprika
- ¼ teaspoon turmeric
- 3 tablespoons oil divided
- 1 medium onion finely chopped
- ½ red bell pepper finely chopped
- ½ cup frozen peas thawed
- 1½ teaspoons salt
- ¼ teaspoon sugar
- ¼ teaspoon black pepper
- 2 scallions chopped
Use a fork to fluff up the rice and break it apart. If you’re using freshly cooked rice, let it stand on the counter uncovered until it stops steaming before fluffing it. If you decide to refrigerate the rice overnight in advance of preparing this recipe, it will clump up; you can then use your hands to break up the cold rice clumps into individual grains.
Beat 3 eggs in one bowl. Beat the other 2 eggs in another bowl, along with 2 tablespoons water, the paprika, and the turmeric. Set these two bowls aside.
Heat a wok over medium-high heat, and add 2 tablespoons oil. Add the 3 beaten eggs (without the spices), and scramble them. Remove them from the wok and set aside.
Heat wok over high heat, and add the last tablespoon oil. Add the diced onion and bell pepper. Stir-fry for 1-2 minutes. Next, add the rice and stir-fry for 2 minutes, using a scooping motion to heat the rice uniformly. Use your wok spatula to flatten out and break up any rice clumps. Next, pour the uncooked egg and spice mixture over the rice, and stir-fry for about 1 minute, until all of the rice grains are coated in egg.
Add the peas and stir fry continuously for another minute. Next spread the salt, sugar, and black pepper over the rice and mix. You should now see some steam coming off the rice, which means it is heated through.
If the rice looks a little dry, feel free to sprinkle in some water or chicken stock. Adding some liquid directly to any remaining clumps of rice will also help to break them up. Mix in the scrambled eggs and scallions and serve!
How to Make Spanish Rice
- 2 tablespoons canola oil
- 1 1/4 cups uncooked white rice
- 1 1/2 cups chicken stock
- 15 ounces tomato sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon garlic salt
- cilantro optiona
Add the canola oil and rice in a dutch oven on medium high heat, stirring until translucent (less white, more see-through-ish), about 3-4 minutes.
Add in the broth, tomato sauce, chili powder, cumin and garlic salt. Bring to a boil, then lower the heat to simmer.
Cover, cooking 20 minutes then letting rest an additional five minutes before fluffing.
Tips For Cooking Rice
- First, please toast the rice in canola oil until it is translucent. By translucent I just mean it isn’t as white as it started. You won’t be able to see through the rice, but it will look kind of like foggy clear plastic.
- Second, bring your rice to a rolling boil before lowering it to a simmer. If you add the liquids and immediately lower the heat you will not have rice that is done in 20 minutes. It will be almost raw.
- Third, make sure you don’t open the lid during cooking. When you open the lid of the rice all the steam that is so important to the cooking escapes. This means you will have to cook longer, won’t have enough liquid in it and will have unevenly cooked rice.
- Let your Rice REST. Once you turn off the heat after 20 minutes, leave the cover on for an additional five minutes. Then open the lid and rake the rice with a fork to fluff it up before serving.
Rice is also classified by the quality of the grains, usually according to the number of broken grains that are included in the batch. Four categories “Top Quality,” “Standard,” “Household,” and “Broken.”
Top Quality Rice
“Top Quality Rice” refers to rice in which the quantity of broken grains is no more than 5 percent of the total.
The category, “Standard Rice” refers to a maximum of 15 percent broken grains.
There are two groups under the “Household Rice” category:
A maximum of 25 percent broken grains in the batch.A maximum of 40 percent broken grains in the batch.
“Broken Rice” refers to an undesirable category of rice in which more than 40 percent of the grains are broken. The rice of this quality classification is useful for making rice flour.