I enjoy making fast but tasty dishes. To add rice to them makes it easy to feed more people and the flavor is easy to add to rice.
Below are my most often liked by others and the ones I enjoy the most.
Rice is the staple food for two-thirds of the world’s population. This simple grain has been a popular life-sustaining food for thousands of years because it is nutritious, versatile, economical, easy to prepare and tastes good.
Rice is cultivated in more than 100 countries and on every continent except Antarctica. World rice trade represents only about 5 percent of world consumption.
However, this relatively small amount traded (worth roughly $5 billion annually) has a major impact on world economic and political policies. The United States is unique as a major exporter of all types of rice. Quality standards for USA rice are closely adhered to, thus the U.S. rice industry offers diversity, availability, and reliability unsurpassed in the world.
- Regular-Milled Rice – Rice that undergoes traditional milling without parboiling or precooking.
- Parboiled Rice – Parboiled rice is rough rice that has been steamed under pressure, dried and milled (see Parboiled Rice below).
- Precooked (Instant) Rice – Precooked rice has been completely cooked and dried or dehydrated. As a result, precooked rice only requires rehydration or brief cooking before serving.
- Individually Quick Frozen (IQF) Rice – Cooked rice grains are individually frozen before packaging to provide a free-flowing ingredient for use in frozen and prepared food products and for ease of use in foodservice operations.
- Seasoned Rice Mixes – Regular milled, parboiled or precooked rice containing pre-measured seasonings for ease of preparing a variety of flavored finished products, such as wild rice blends, Spanish rice, rice pilaf, yellow rice and more.
Chinese legends attribute the domestication of rice to Shennong, the legendary emperor of China and inventor of Chinese agriculture.
In 2011, genetic evidence showed that all forms of Asian rice, sprang from a single domestication that occurred 8,200–13,500 years ago in the Pearl River valley region of Ancient China.
From East Asia, rice was spread to South and Southeast Asia. Rice was introduced to Europe through Western Asia, and to the Americas through European colonization.
There are more than 40,000 varieties of cultivated rice (the grass species Oryza sativa) said to exist. But the exact figure is uncertain
HOW TO MAKE CHICKEN FRIED RICE
- Cut the chicken into small pieces. Mix it with 1 tsp of corn starch, 1 tsp of soy sauce, 1 tsp of vegetable oil and a pinch of baking soda. Set it aside for 30 minutes.
- Crack 2 eggs. Beat it well.
- Heat up the wok. Add about 1 tbsp of vegetable oil. Give it a toss, so the bottom is coated nicely. - Wait until there is smoke coming out. Pour in the egg. Will take about 30-50 seconds to get it fluffy. Break it into small pieces and set it aside.
- Add more oil into the same Wok. Heat it up and add in the chicken. Saute it about 1 or 2 minutes. Then push it to the side so you have room for the vegetables. Dump in all your veggies, which are 1 tbsp of minced garlic, 1/4 cup of onion, 1/3 cup of green beans and 1/2 cup of carrot. Stir-fry for 2 to 3 minutes.
- When the onion should be transparent, Add some salt to taste. Mix it well.
- Take it out.
- Next is the rice. Loosen up the rice before frying.
- Turn on the gas to high, Heat up the wok for about 15 seconds. Then add 2 tbsp of vegetable oil. Put in the rice right after that. Use your spatula to break down the big pieces.
- You need to stir fry this for 3-5 minutes. Then add in our seasoning, 1 tbsp of light soy sauce, 2 tsp of dark soy sauce.
- Now you really have to mix this. Do it fast. Because the Wok is hot, the liquid will evaporate quickly
- then you will never get to mix it evenly. Once you cannot see white rice, add in all the ingredients. Veggies, meat, oh and the egg...
- Toss everything together. Give them about 2 minutes to be infused with each other.
- Add in the spring onion right before serving.
Parboiled is short for partially boiled (not precooked). The process produces a grain that cooks separate and fluffy – no sticky grains. Parboiled rice is a popular choice in food service.
- Parboiled rice begins with rough rice that is pressure-steamed before it is milled to make parboiled whole grain brown or white rice.
- The parboiling process partially cooks or “pre-gelatinizes” the starch in the rice. This results in cooked rice where the grains are firm, fluffy and separate. Cooked, parboiled rice holds well on steam tables for longer periods of time than regular rice.
- Not to be confused with precooked (instant) rice that doesn’t require cooking, parboiled rice needs to be fully cooked before it is served. Cook time is 20-25 minutes.
In Burma, the average person consumes about 500 pounds (225 kilograms) of rice a year. In the United States, the average person consumes 25 pounds (11 kilograms) of rice per year.
The Chinese word for rice is the same as the word for food; in Thailand when you call your family to a meal you say, “eat rice”; in Japan, the word for cooked rice is the same as the word for meal.
First used in English in the middle of the 13th century, the word “rice” derives from the Old French ris, which comes from Italian riso, in turn from the Latin oriza, which derives from the Greek ὄρυζα (oruza).
In Japan where there is an almost mystical aura surrounding the planting, harvesting, and preparation of rice it is believed that soaking rice before cooking releases the life energy and gives the eater a more peaceful soul.
In India, rice is associated with prosperity and the Hindu god of wealth, Lakshmi. In Japan, it’s
associated with the sun-god Amaterasu-Omi-Kami, and in Thailand, where men aren’t allowed to enter rice paddies, the deity Mae Posop, who is considered to be the ‘mother of rice’ deity.
Rice is a symbol of life and fertility, which is why rice was traditionally thrown at weddings.
In China a typical greeting, instead of “How are you?” is “Have you had your rice today?”. A greeting to which one is expected to always reply, “Yes”.
Most methods of cooking rice require a measured amount of liquid to ensure a properly cooked product. The general “rule of thumb” is 2 to 1 (2 parts liquid to 1 part rice by volume). However, it is important to note that different rice types may require slightly less or slightly more liquid.
American-grown rice is a clean product that does not need rinsing before or after cooking. Most U.S. rice is enriched with iron, niacin, thiamin, and folic acid. Rinsing or draining rice results in loss of enrichment and other water-soluble vitamins and minerals.
Always follow package directions for best results.
Information for this blog was derived from the below PDF