Fried Jasmine Rice
Our fried jasmine rice is super easy to make & is a great way to use up leftovers! Flavoured with a punchy soy dressing, it makes a fantastic side dish.
Servings: 4 Portions
Equipment
- Small Saucepan
- Wok/Large Frying Pan
- Microplane/Grater
Ingredients
Steamed Jasmine Rice
- 250 g Jasmine Rice
- 375 g Cold Water
Fried Rice
- 1 tbsp Light Soy Sauce
- 1 tsp Sesame Oil
- 1 Lime, Juiced
- 1 Medium Carrot Peeled
- 3 Spring Onions Trimmed
- 50 g Frozen Peas
- 2 Cloves Garlic
- 2 tbsp Vegetable Oil
Instructions
Steamed Jasmine Rice
- Place the jasmine rice & water into a small saucepan, along with a pinch of salt.
- Cover the pan with a lid then place over a high heat & bring to the boil. As soon as the water's boiling, turn the heat down to medium-low & simmer for 5 minutes without removing the lid, or until almost all of the water has been absorbed by the rice.
- Take the pan off the heat & leave to steam (with the lid on) for 15 minutes.
- Fluff the rice up with a fork, tip out onto a baking tray then spread out into a thin layer. Leave to cool then cover loosely with clingfilm & refrigerate overnight.
Fried Rice
- Place the soy sauce, sesame oil & lime juice into a bowl then whisk together & set aside.
- Next, finely dice the carrot, thinly slice the spring onions & grate the garlic cloves.
- Place the cold rice into a mixing bowl & break up with your hands, into individual grains.
- Now to cook. Place a wok (or large frying pan) over a high heat & add in a tbsp of vegetable oil. Let this heat up for a minute or two then add in the diced carrot.
- Fry the carrot for 2-3 minutes, until soft then add in the spring onion, frozen peas & garlic then cook for another minute. Transfer the cooked veg to a bowl.Make sure to stir/toss the veg & rice almost constantly as it cooks.
- Add another tbsp of veg oil to your wok/pan & heat until smoking hot. Add in the rice & fry for 2-3 minutes, until warmed through & toasted.
- Add the fried veg back in, along with the soy dressing from earlier. Stir everything together until combined & coated then take the rice off the heat & serve immediately.
Notes
1. Cooking On An Aga - To cook the rice, bring it to a boil on the boiling plate then simmer for 5 minutes on the simmering plate. Fry the veg & rice using the boiling plate.
2. Soaking The Rice - For this recipe, don't worry too much about rinsing the rice, it will still turn out great! If you'd like to rinse the raw rice before cooking, reduce the amount of water in the recipe by 25 grams.
3. Day Old Rice - The best fried rice is made with rice that has been cooked the day before & chilled in the fridge overnight. If you're short on time, you can get away with chilling the rice for a couple of hours.
4. Wok - Using a wok works best for cooking fried rice. If you don't have one, you could also use a large frying pan. You might need to use a bit more oil due to the larger surface area.
5. Saucepan - When cooking the rice, make sure not to use too big a saucepan, otherwise the water will be absorbed too quickly. The rice & water should roughly fill the pan, a third of the way full.