Cottontail-Cuisine/Asian/Fried Rice.md

Fried Rice

This batch makes 2 cups of fried rice. This document also assumes that you use the leftover marinade from making Marinated Ramen Eggs to add additional seasoning to the rice.

Ingredients

• 2 Cups of Day-Old Cooked Calrose Rice
• Butter
• Shredded Carrots
• Sweet Onions
• Aji Mirin
• Minced Garlic
• Oyster Sauce (Lee Kum Kee)
• Soy Sauce
• Furikake Rice Seasoning
• Marinade leftover from Marinated Ramen Eggs

Rice Preparation

We are going to use a pressure-cooker to cook the rice.

• Put 2 Cups of Rice into Instant-Pot
• Put 2.5 Cups of Water into Instant-Pot
  • Set Instant pot to "Rice" setting and allow to cook for about 12 minutes until the alarm on the instant-pot goes off indicating the rice is cooked.
• Take the rice and spread it out over an aluninum pizza pan or oven pan
  • Cover the rice with aluminum/cellophane,or another pan
  • Refrigerate the rice for 6-24 hours
• Take rice out of refrigerator and place into a wok
  • Sautee Onions in Butter and pause halfway through cooking
  • When the onions are halfway cooked mix in carrots and toss the rice in at the same time.
  • Keep the rice chunky initially, then add soy sauce to taste, along with 1-2 tablespoons of Oyster Sauce, and 1-2 tablespoons of Aji Mirin
  • Fry until rice has reached golden brown, then turn off the heat
  • Add 1 tablespoon of Minced Garlic, stir and serve.
  • Add Furikake Rice Seasoning to preferred taste
  • Sprinkle salt on rice to taste, ensuring you do not overdo the soysauce to allow for more granular salting at the end