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 Fragrant Fried Rice Recipe
The recipe helps when Lent comes or you just need to quickly organize a hearty hot dish for guests or hungry households, when there is no time or effort to prepare complex dishes, as now, when there are a lot of preparations for Easter. The dish turns out to be very tasty and fragrant.
Course Children's Food Ideas, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. You will need a minimum of products: rice, noodles, garlic, vegetable oil, Kikkoman soy sauce, and I would also like to add some dried herbs (Provencal herbs, parsley, basil of your choice).
    You will need a minimum of products: rice, noodles, garlic, vegetable oil, Kikkoman soy sauce, and I would also like to add some dried herbs (Provencal herbs, parsley, basil of your choice).
  2. In a cauldron or a thick-walled deep frying pan, pour dry rice, noodles and add vegetable oil, heat up at maximum power and fry our ingredients, it will take a little time: 4-5 minutes.
    In a cauldron or a thick-walled deep frying pan, pour dry rice, noodles and add vegetable oil, heat up at maximum power and fry our ingredients, it will take a little time: 4-5 minutes.
  3. The rice should turn white, and the noodles should get a caramel color. As soon as this happens, turn down the heat.
    The rice should turn white, and the noodles should get a caramel color. As soon as this happens, turn down the heat.
  4. Add garlic, herbs, soy sauce to taste to the cauldron. I just cut the garlic into small pieces. Dried or fresh herbs that are available.
    Add garlic, herbs, soy sauce to taste to the cauldron. I just cut the garlic into small pieces. Dried or fresh herbs that are available.
  5. Carefully pour in the water and add the fire so that the contents of the cauldron boil. I pour cold water, the cauldron and its contents are quite hot, so the water will boil quickly, but you can pour hot if possible.
    Carefully pour in the water and add the fire so that the contents of the cauldron boil. I pour cold water, the cauldron and its contents are quite hot, so the water will boil quickly, but you can pour hot if possible.
  6. As soon as there are signs of boiling, cover with a lid, reduce the heat on the stove to a minimum. From above, I cover the lid with another towel to hold the steam for 10 minutes.
    As soon as there are signs of boiling, cover with a lid, reduce the heat on the stove to a minimum. From above, I cover the lid with another towel to hold the steam for 10 minutes.
  7. As soon as 10 minutes have passed, turn off the heat on the stove and wait another 10 minutes. After that, open the lid, mix the fragrant rice and serve it to the table. The dish is quite self-sufficient, but it can serve as a side dish. On fast days, serve with fresh vegetables or pickles. On any other day, fish or meat is ideal.
    As soon as 10 minutes have passed, turn off the heat on the stove and wait another 10 minutes. After that, open the lid, mix the fragrant rice and serve it to the table. The dish is quite self-sufficient, but it can serve as a side dish. On fast days, serve with fresh vegetables or pickles. On any other day, fish or meat is ideal.
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