[Recipe] Not exactly fried rice (a somewhat healthier rice dish)
This dish is my take on a traditional Chinese dish that my dad makes. It involves leafy veggies, some variation of bak choy usually, and rice. Although you end up putting the rice in the wok with the veggies, it isn’t exactly the same as fried rice. This is because you cook the rice in a pot simultaneously and then when it is almost done but still wet, you add it to the wok and cook it the rest of the way with the vegetables. So in a way, it is a wetter fried rice than your usual fried rice.
Fried rice is typically made with leftover rice from the day before, so that it is drier when fried in the wok. If it is too wet, it could be a bit too soggy or just not have the right texture. This method, however, is meant for finishing the rice in the wok. So it gets only partially cooked in a pot on its own before being added to the wok containing the other ingredients. It isn’t very wet when done, but still wetter and stickier than normal fried rice.
I didn’t have the right vegetables when I made this dish, so I just figured I would use what I had around which was mushrooms, spring onions, and onions.
Not Exactly Fried Rice Recipe
- spring onions
- (alternative, use bak choy chopped into medium sized strips)
- mushroom or other soup bouillon (optional, I used a type that comes in a granular form)
- Chinese sausage (optional)
1. Wash the rice, and put in water to rice ratio of 1.5 to 1 or slightly more water than that. Let it sit for 30 minutes.
2. Chop up the mushrooms, spring onions and onions.
3. Add oil to the wok or large frying pan. Add the spring onions.
4. Put the pot of rice on medium high heat until it boils. Then turn it down a little.
5. Add the onions to the frying pan and stir around until translucent.
6. Add the mushrooms to the frying pan. Stir occasionally.
7. Add some mushroom bouillon if you are using it. Add a little bit of water if too dry.
8. When the rice is mostly done, but still wet and not quite done yet, add it to the wok or frying pan.
9. Stir it around and cover to allow the rice to finish cooking. Stir occasionally.
10. Taste the rice to check that it is ready, then you are done!
If you are using bak choy, cook it like you would normally in the wok and add the rice sometime in the middle of the cooking. Towards the end add the sliced Chinese sausage if you are using that too.
I like this recipe because it is not very fried or oily. It also has vegetables and good stuff like mushrooms! Try it out, I hope you enjoy it!