Baking rice: this is how you make magically delicious fried rice

Baking rice is such a good idea. Just in the frying pan and your leftover rice will be a great meal. With this quick rice recipe you go one step further and make rice magic. You let the rice sizzle in the oil until it is crispy and decorate it with lots of vegetables and an egg. Then sprinkle it with a quick taste bomb of a dressing and * paf *. Time for a dance of joy about your magic in the kitchen.

Below I will talk extensively about the crispy rice, from cooking , storing (if you want) and baking the rice to making the dressing and decorating your bowl with vegetables and egg . Would you rather go to the kitchen right away? Click here for the recipe.

Cooking rice
Pour rice into the rice cooker

Many rice dishes start with the cooking of the white grains. This is not necessary for this recipe, if you have a leftover rice from the Chinese. Or if yesterday's rice is in the fridge, you will be out of luck. When I make rice, I usually cook extra to create that kind of abundance. (I also have a bizarre large rice cooker, which works better if I use it as if an Indonesian village is coming to eat.)

Of course you can set up water especially for this easy dish with rice. I like it best with short-grain white rice (Japanese rice for sushi, for example), but most types of rice work. Brown rice for extra fiber, basmati rice for a nice scent during cooking, choose your favorite. Please note that you do not have a special sticky rice (Thai sticky rice). That doesn't bake well.

How much rice you make per person depends on your appetite. I usually need 200 grams of cooked rice (about 70 grams of uncooked), the husband wants double that. I would count well for this fried rice, because it invites you to eat.

After you have cooked your rice you must let it cool completely. Freshly cooked rice is wetter than cold rice and you don't get crispy. For many rice recipes that is fine, but here you miss the tastiest piece. The cooling does not take that long: if you spread the rice thinly (on a clean tray, for example) you will end in an hour. But, as said, yesterday's rice works great and you can get started right away.

Save rice
Scale cooling rice

Many places on the internet become nervous about storing rice after cooking. Apparently it is sensitive to bacteria and you have to be careful with boiled rice. With us he is regularly in the fridge for a few days and it has not made us sick. But maybe we just got lucky. Most sites seem to agree that 1 or 2 days in the refrigerator is no problem. If you are going to store rice in the freezer, you can go months ahead. The most conservative estimate I encountered was three months.

In any case, make sure that everything cools quickly and ends up in the fridge (or freezer) if you want to store cooked rice. For that, spreading over a large surface helps. If you are really afraid of spoilage, you can put your pan in a sink with water and ice cubes and stir until everything is cold. I honestly never do that - after all, my immune system doesn't have to get bored either.

Baking rice
Fried golden brown rice in a pan

No matter how you get your cooked rice, it's high time to bake it. That will be fun, because this is not a fried rice recipe like other fried rice recipes. The purpose of baking rice is usually to let rice absorb as much flavor as possible. In this recipe, however, you will fry the cooked rice in oil, nothing more. That makes him crispy and enhances his own taste. So we are actually just going to make very tasty rice. Extra flavors will come later.

The advantage of this way of baking rice is that you don't have to do much. You must ensure that you have cooked rice. You have to let a pan of oil get hot. You also need patience. After you have scooped the rice into the frying pan, you have to wait about five minutes until the bottom is golden brown and the rice smells like popcorn. Then you turn it around, you have to be patient again and boom. Crispy, irresistible rice is in your pan.

You can also make the rice in the wok. Make sure that you spread it over the surface in a thin layer. A full wok with rice in a mountain is a glorious sight, but not if crispy rice is your goal. You want rice against hot metal, and as little rice as possible against rice.

After waiting for everything to turn golden brown, you have finished making fried rice in the strict sense. Take a deep breath above the pan and get a big grin on your face from the smell. Yes, you have caused that glory. Handsome. But stay in the kitchen for a while. You go even further with making the rice tasty.

How do you make fried rice really irresistible?
Spring onion and ginger for dressing

The (second) secret of this rice is the dressing that you spoon over it. (The first secret is hard baking.) The base is spring onion. With grated ginger, rice vinegar and oil you can make a super flavorful dressing. He would still make dry rice tasty, but in combination with crispy rice he is really good. The golden brown rice makes you happy (I think it's the association with popcorn) and when the ginger and spring onion touch your tongue, they all conjure you up to a corner in Asia. (You have to think about the honking mopeds.)

And on to fried rice with vegetables
Carrot and cucumber and dressing for over fried rice

And then you are not yet at the end of the glory. This is namely a recipe for fried rice with egg and vegetables. To start with the latter: you want a lot from it. Often recipes for fried rice treat vegetables almost as a side effect. It then goes from “Add spices. Soy sauce and sambal. And oh yes. Rings of leek are also delicious. ”If not this recipe, which could have been called“ recipe for rice with vegetables ”(that just doesn't sound that exciting). After baking, you go loose with the vegetable decoration.

Which vegetables you choose depends on what is in your fridge. For example, I can almost always conjure up thin slices of cucumber and grated carrot. Diced bell peppers taste good and on days when you feel chic, steamed green asparagus is a good idea. Finely chopped raw cauliflower is also possible. In any case, you want something crunchy so that you choose to come across lots of structures.

Cut your vegetables fairly small so that you can load different flavors onto your spoon. Because vegetables are nice, but if you only wanted to gnaw a piece of cucumber, you would have cut it off.

An egg on your rice
Fried egg on rice with vegetables

Fried rice with egg is one of the most effective food combinations I know. As soon as there is egg on it, a plate of rice goes from "fine" to "oh, give me more". Even with this bowl of crunchy glory, that's a nice plan.

My favorite here is a fried egg with crispy edges on the white and a liquid yolk. You get that effect by letting a pan get hot, pouring a dash of oil in it and then breaking your egg into it. The white is cooked in no time with brown edges, while the yolk has no time to solidify. If you find that your whites aren't going fast enough, you can add a little bit of the hot oil to help it get started.

Put your fried egg on your bowl, break the yolk and let it run over your rice as an extra sauce.

Are you hungry by now? Beautiful. In the kitchen with you. Eat tasty, magical rice baker.

PS: Would you rather make something to spoon over your cooked rice? Try this ma po tofu . More in the mood for noodles? This noodle soup is guaranteed to make you happy.

Crispy rice with egg, vegetables and spring onion ginger dressing
Bowl of fried rice with vegetables and egg

Based on a recipe from SmittenKitchen

For 2 people

This is the recipe for the crispy rice as I often make it. But see above for much more information about the directions you can take with this magical bowl of fun.

2 thick or 4 thin spring onions, finely chopped

½ tablespoon grated ginger

Neutral oil (eg sunflower oil, mild rapeseed oil, rice oil)

1 tablespoon rice vinegar

salt

½ cucumber, in thin slices

2 carrots, cleaned and coarsely grated

500 grams of cooked, cooled white rice

2 eggs

Salty sauce, to taste

Sesame oil, a few drops per bowl

The dressing

For the dressing, mix the spring onion, ginger, 2 tablespoons of the neutral oil, the rice vinegar and a little salt. Taste and add more oil, vinegar, salt or ginger until you spontaneously do a joy dance when you test the dressing.

The crispy rice

Put a large frying pan on the fire for the fried rice and let it become hot. Then pour in enough oil to cover the bottom with a thin film. Allow the oil to warm well and sprinkle your rice in the pan. Put a little salt on top, press the rice lightly and leave it alone until the bottom is nicely golden brown. This takes around 3-5 minutes. Turn the rice and bake until the second side is also golden brown.

Make sure your rice layer is not too thick, so that (almost) all grains touch the hot pan. If you are baking rice for more than two people, or do not have such a large frying pan, bake in portions. You don't have to eat the rice piping hot, so round 1 can wait a little while round 2 becomes crispy.

Spoon the crispy rice into two bowls and set them aside for a moment.

The eggs

Put your frying pan back on the heat and add some oil if there is no longer a thin layer. Let the oil get hot and break your eggs in the pan. Bake until the egg white is cooked, with crispy brown edges, and the yolk still liquid.

Lay out the bowls

Place half of the carrot and half of the cucumber on each bowl of rice. Divide the dressing over the rice and the vegetables. Place an egg on each bowl, add a little salt. Drizzle some sesame oil on the whole (carefully, sesame oil dominates quickly) and a little salty soy sauce. Eat.