Fried rice
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
If you want to give your rice an unusual flavor without adding unnecessary spices, simply fry it until golden brown before adding liquid and cooking. Frying it in butter gives it a pleasant nutty flavor and makes it more fluffy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups parboiled long-grain rice
- 2 cups chicken broth
We recommend
Recipes with similar ingredients: long-grain rice, green onions, parsley
Cooking the dish according to the recipe:
- Melt 4 tablespoons butter in a saucepan over medium-high heat. Add 2 cups long-grain rice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook, stirring, until the rice is golden, about 5 minutes.
- Add 2 cups each of chicken broth and water; bring to a boil, then cover and simmer over low heat for 15 minutes. Remove the rice from the heat and let it sit for 5 minutes. Fluff it with a fork and add chopped green onions and parsley.
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