10-Minute Fried Rice Recipe: Easy Umami Fried Rice Recipe for Busy Nights by Chef Gigi Gaggero, Host of KSCU 103.3 FM LIVE Food Talk Radio S.F. Bay Area
During the week families need meals that are fast, cheap and easy. If I make rice I always make additional and set some aside just for this recipe. Add sautéed shrimp or grilled chicken, and there you have it – dinner. To enhance the umami flavors (our fifth taste sensation) use Dashi broth instead of water when making rice.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
- 6 tablespoons butter
- 1 large yellow onion, very finely diced
- 2 cloves garlic, minced
- 1 large carrots, peeled and diced very small
- 6 cups day-old short-grain Japanese rice, room temperature
- 2 eggs, beaten
- 1/2 teaspoon garlic salt
- 1/8 - 1/4 cup soy sauce
- 1 cup frozen green peas, cooked (optional)
- 3 - 4 green onions, sliced in 1/4-inch diagonal slices
Here's how to make it:
- In a large wok or sauté pan, heat the butter. Add the onions and carrots. Cook until the carrots and onions begin to brown and the natural sugars start to caramelize, about 4 to 5 minutes.
- Add the garlic and cook an additional 1 minute.
- Add the rice and stir until the carrot, onion and garlic are incorporated well.
- Add the beaten eggs and toss the rice quickly to cook through. Stir well. After everything is incorporated turn up the heat to high and allow the rice to begin browning string constantly, about an additional 3 to 4 minutes.
- Season to taste with the soy sauce and add fresh cracked black pepper, if desired. Remove from the heat, add the cooked peas, and scallions and toss to fluff the rice up.
Related Products on Amazon We Think You May Like:
Woks $12 & Up
Sauté Pans $10 & Up
Japanese Short Grain Rice $4 & Up
Garlic Salt $3 & Up
Soy Sauce $3 & Up
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