Rice Info and a great recipe

 

My husband commented this morning that he would love a bowl of rice with some butter and cream. In other words, the way that him and I both had them when we were kids. Little did he know that today is also a day to celebrate rice. So to do that, I am first going to share a bit of information about rice then share a delicious recipe. 

Rice is one ingredient that the entire world has made a way to make their own. From white, brown, short grain, long grain and more rice comes in a great variety. In addition, the manner in which it is cooked is even more interesting because some choose to cook it on the stove, others in a rice cooker, in the microwave and it may be baked as well. 

short grain rice is round and plump. Look in the picture at these tiny pieces that are high in starch and as they cook get quite sticky. 

Long grain rice is longer than wide and can be picked up individually

White rice has had the outer husk removed making it lighter in color. It has its own advantages by being able to be stored at longer period of time. In addition, it will cook quickly

Brown rice is considered a whole grain. Brown rice is more nutritious than white rice. Its taste is nutty and this rice also has a chewy consistency. 

Easy Weeknight Fried Rice Recipe

3 cups cooked white rice
3 Tablespoons sesame oil (or vegetable oil) – I find Sesame Oil gives it more of the taste of a Chinese Restaurant
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 teaspoons minced garlic
2 eggs, slightly beaten
3-4 Tablespoons soy sauce

On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender.
Lower the heat to medium low and push the stir fry off to one side, then pour eggs on the other side of skillet. Stir fry until scrambled.
Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.
Enjoy!

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