Unfried Rice

A light alternative to classic Chinese fried rice.
Yield 3-4 servings
Time 10 minutes if using leftover rice*
  • frying pan
  • wooden spoon
  • 1 t sesame oil
  • ⅓ c shallot, minced
  • 3 cloves garlic, minced
  • 2 t fresh ginger, minced
  • 2 c cooked, cooled basmati or jasmine rice*
  • 4 t soy sauce
  • optional additions: steamed veggies (broccoli, carrot, cauliflower, zucchini…), canned or frozen/thawed veggies (corn, peas…)
  • ½ c green onion, minced
Directions Heat oil over medium heat. Add shallot, ginger, and garlic, and sauté, stirring, for 2 minutes.

Add in optional veggies and cook another minute, then add rice and soy sauce. Stir well and cook another 3 minutes, until browned.

Stir in green onion and serve.

Notes * Leftover, refrigerated rice will work perfectly. Otherwise, cook 1 c rice and let it cool for at least 30 minutes before using.

Appetite for ReductionAdapted from Isa Chandra Moskowitz’s Appetite for Reduction (read my review).

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Unfried rice