Fried rice in a frying pan
4 servings
40 minutes
Fried rice in a pan is a simple yet incredibly delicious dish that has found its place in European cuisine due to its versatility and rich flavor. The origins of fried rice trace back to Asian culinary traditions, but European variations feature a milder and more balanced taste. Tender grains of rice infused with the aroma of vegetables and chicken broth develop an appetizing golden crust, while carrots and onions add a sweet note and light juiciness. This dish is suitable for both everyday meals and special occasions. It pairs wonderfully with meat and fish dishes or can be served on its own alongside fresh or stewed vegetables. Fried rice is convenient to prepare and makes an excellent option for a quick, hearty, and flavorful dinner.
1
Prepare all the ingredients.
2
Rinse the rice several times until the water is clear.
- Long-grain rice: 1 glass
3
Drain the rice in a sieve, let the water drain, and then dry it on a kitchen towel.
- Long-grain rice: 1 glass
4
Peel the carrot and grate it on a coarse grater.
- Carrot: 1 piece
5
Peel the onion and chop it finely.
- Onion: 1 head
6
Heat the pan, add vegetable oil, add rice, and fry while stirring constantly until transparent.
- Vegetable oil: 60 ml
- Long-grain rice: 1 glass
7
Add onion, mix, and fry for 2-3 minutes.
- Onion: 1 head
8
Add the carrot and sauté for another 2-3 minutes.
- Carrot: 1 piece
9
Pour in the broth, bring the rice and vegetables to a boil, tightly cover with a lid, and cook until the rice is done.
- Chicken broth: 550 ml
- Salt: to taste
10
Serve as a standalone dish with fresh or stewed vegetables or as a side dish to meat or fish.
