So I’ve been really trying to figure out how to cook fried rice without making the oil going rancid but still using the best quality oil, as well as not making fried food become unhealthy as they are in high temperature. I’ve developed a method!
1. Cook the rice as normal.
2. If you’re using veggies hard to cook like carrots, boil or steam them.
3. While the rice is cooking, which can take up to 25 minutes, put the veggies that can easily be cooked such as scallions, frozen peas and corn into the frying pan and turn the heat on medium low (3-4). By 25 minutes, this should be relatively cooked.
4. Toss the rice in.
5. Add spices such as garlic and onion powder, salt, pepper, paprika etc.
6. Turn the heat off.
7. Add a tablespoon or so of extra virgin olive oil and toss and turn it around.
8. Serve the fried rice!
I chose to cook the fried rice this way so that it still has all the oil flavours with cooked veggies without destroying too much of the nutrients in the veggies or heating the oil over its recommended temperature. Try it next time, the extra virgin olive oil will have its full flavours rather than if it was fried.