Rice should always be rinsed and drained before using, because rice plants absorb arsenic as they grow.
Cooked rice can only be kept in the fridge for 3-4 days, as it grows mould. It can be kept frozen in an airtight container for about 2 months. It should only be reheated once, so discard any leftover fried rice, and it should be heated to steaming hot-- a safe temperature is 165 degrees F.
Fried Rice
- 2 cups cold cooked rice
- 2 Tbsp oil
- 2 cups coarsely chopped yellow onions
- 2 eggs, slightly beaten
- 1 Tbsp soy sauce
- 1/2 tsp. salt
- Optional: add 2 cups of chopped cooked meat (bacon ham, shrimp, or chicken) OR chopped fresh green, red or yellow peppers OR shelled peanuts.
- Heat pan, add oil and fry onions until brown.
- Add cold, cooked rice (and any optional additions,) saute.
- Stir in 2 beaten eggs until cooked.
- Season with soy sauce and salt to taste.
Vegetable Rice
- 1 yellow onion
- 2 Tbsp vegetable oil
- 1 large carrot
- 1 stalk celery
- 1 tomato, chopped
- salt and pepper
- 1-2 Tbsp soy sauce or herb mixture
- 2 cups cooked rice
- Peel and finely slice the onion, carrot and celery.
- Sautee the onion in oil until soft, then add the carrot and celery and cook until almost soft.
- Sprinkle with salt and pepper and herbs you like or soy sauce.
- Stir in the rice, sprinkle on the tomato, cover the saucepan and heat through on medium heat.
