How to Cook Perfect Long grain Fried rice

Long grain Fried rice. Long-grain white rice is perfect for fried rice. It cooks up fluffy and not sticky, with individual grains remaining firm and distinct. Long grain fried rice royalty-free stock footage.

Long grain Fried rice True to its name, long-grain rice is slim and lengthy, nearly four to five times longer than it is wide. This type of rice includes American long-grain white and brown rices, Basmati rice, and Jasmine rice, and produces distinct firm grains that stay fluffy and separate after cooking. Long-grain rices such as basmati are thin, dainty and pointed. You can have Long grain Fried rice using 9 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Long grain Fried rice

  1. It's 2 cups of maharani basmati.
  2. You need 1/2 cup of oil.
  3. You need 3 tbsp of blended pepper.
  4. It's 1 tbsp of ginger n garlic paste.
  5. You need Handful of sliced onion.
  6. You need Handful of chopped carrots n green beans.
  7. It's 2 of bay leaves.
  8. Prepare Dash of spices of choice.
  9. You need 6 cubes of seasoning.

If cooked properly, long-grain rices will stay separate and fluffy, as in a good pilau. Bored of pairing your chicken, fish or meat with plain rice? Here's my healthier and tastier version of fried rice. Long grain brown rice is flavored with.

Long grain Fried rice instructions

  1. Set water in a spacious pot on heat and boil, wash rice and per boil until half done..
  2. In a pan, add oil, gingergarlic paste and sauté,add pepper onions, chopped veggies and stir fry for 2mins, add rice spices, seasoning and stir fry for 10 to 15mins until cooked. Serve warm with sides of choice, i served mine with grilled chicken and potato salad.#tnxsuad.

This fried rice is entirely different from the popular Asian Chicken Fried Rice because the depth of the taste in the later comes from the Soy sauce while the I like to use the long grain parboiled Rice. This type of Rice is very easy to work with when making Fried Rice likewise, Jollof Rice because it's firmer. Long grain rice is usually described as rice that is about four or five times as long as it is wide. Most of the long grain types grown today were developed from the rice type Oryza sativa var. indica. When cooked, this grain is light and separates easily.