February 10, 2011: Jasmine Fried Rice Recipe

Recently I started using jasmine rice instead of the plain old white variety and boy, is it ever scrumptious! I never would have guessed how much difference the type of rice could make but there’s simply nothing as fragrant and delicious as jasmine rice – and it makes a truly delectable fried rice, one of my husband’s favorite dishes.

The bad news is that jasmine rice costs more than regular white rice. Fortunately, I had a coupon and found a big bag of it on sale at the grocery store so I didn’t feel like I was blowing my food budget.

My fried rice is meant to be a side dish rather than an entrée but you could certainly add meat or tofu to this recipe to make a complete meal-in-one. As a side dish this recipe will serve 4 to 6 people and with added protein as a main dish will serve about 3 to 4 people.

Jasmine Fried Rice

2 (dry) cups jasmine rice, cooked according to package directions
2 t. water
1 medium carrot, peeled and cut into small dice
Oil
1 small clove garlic, minced
1 t. freshly grated ginger root
2 green onions, finely chopped
½ cup frozen or fresh green peas
2 eggs
Salt and pepper to taste
Soy sauce

Prepare the rice earlier in the day so it has enough time to cool completely before making the fried rice. Sprinkle with the water right before adding to the frying pan or wok.

Place the carrots in a microwave-safe dish and cover with water. Cover the dish with plastic wrap and microwave on high until the carrots are softened, about a minute or two.

Use a wok or a large saucepan. Heat it to medium high and add oil just to cover the bottom (about 1 to 2 tablespoons). Add garlic and ginger and sauté for half a minute. Add the dampened, cooled rice (it should sizzle when it hits the oil). Stir frequently with a spatula until it starts to get crispy. Add the cooked carrots and stir, followed by the green onions, and then the peas, stirring with the spatula after each addition (if you’re making this a main dish, add cooked meat such as shrimp, pork, or chicken now). Heat the vegetables through.

Make a well in the center of the wok or saucepan by pushing the rice mixture up the sides. Add another tablespoon of oil in the well, then break the two eggs into it. Scramble the eggs with a spatula so the whites and yolks are incorporated; cook just until they are slightly set. Add salt and pepper to taste and stir the rice into the eggs, mixing well. Sprinkle with soy sauce to taste and stir once more before serving.