Umami Fried Rice Recipe Is a Tasty High-Fiber, High-Protein Side Dish (20 Minutes) by Chef Gigi
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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 fried rice recipe. This flavorful fried rice is the perfect family pleasing high-protein and high-fiber recipe. (Check out the health benefits of fiber and the health benefits of protein.)
The umami rice recipe has just a few simple ingredients: butter, onion, garlic, carrots, rice, eggs, garlic salt, soy sauce, green peas and green onions. Day-old rice is the secret here, so make it the day before and pop it into the fridge.
What is umami? "Umami is the fifth taste, joining sweet, sour, salty and bitter. These are unique tastes that cannot be created by mixing other tastes, and are known as the basic, or primary tastes," states the Umami Information Center.
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. This is one Asian fried rice recipe you do not want to lose.
Cuisine: Asian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
Ingredients
- 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 (scallions), sliced in 1/4-inch diagonal slices
Here's how to make it:
- In a large wok or skillet, 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. (Be sure to use day-old rice for this fried rice. Make it the night before and pop it into the refrigerator.)
- 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. (To reduce the sodium in the recipe, use low-sodium soy sauce.) Remove from the heat, add the cooked peas and scallions. Toss to fluff the rice up. Store any leftover rice in an airtight container in the fridge for up to five days.
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