Browned Fried Rice
Make the browned rice the night/day before you will be making the fried rice.
1 cup rice
1 tbsp cooking oil
2 cups water
Heat cooking oil over medium heat in a medium sauce pot that has a lid. Have your cup of rice and 2 cups water sitting near by. When the oil is hot, add the rice. Once added to the pan be sure to stir the rice frequently. Fry until the majority of the rice kernels are a golden brown color (it will kind of smell like slightly overdone popcorn).
Remove from heat and carefully add the water (it may splatter or steam significantly so be very careful to keep your hands off to the side of the pan). Return to heat, turn the temperature up to high and bring to a rolling boil. Cover and reduce heat to simmer. Continue cooking until water is gone and rice is tender.
Remove from heat, remove cover and let it cool some. Transfer to a shallow, wide bowl, cover with a clean, thin dish towel and place in the fridge overnight.
3 tbsp low sodium soy sauce plus 1 tsp low sodium soy sauce
2 tsp unsalted butter
1/4 tsp ground ginger
1/4 tsp granulated garlic
1 small onion, diced
1/2 cup coarse grated carrot or matchstick carrot
2 cups snow peas
1/4 cup water
Heat butter in a large wok over medium high heat until melted. Add cold rice, the 3 tbsp soy sauce, the ginger and the garlic. Stir well. Cook until rice is hot, stiring frequently. Remove from heat and set aside.
In a separate pan, on medium high, heat just enough cooking oil to keep veggies from sticking. Add onion and cook until it begins to sweat. Add carrots. Cook about 2 minutes, stiring constantly. Add snow peas and continue cooking, stiring constantly, until the veggies just begin to soften.
Remove from heat. Add the last of the soy sauce, the water, and a couple drops of sesame oil. Stir in pan making sure to scrape the bottom of the pan to loosen any brownings. Add to the fried rice and stir thouroughly.
Note: You can adjust the amount of soy sauce to fit your taste. Just add more or less to the rice while it's cooking.
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