If you’ve ever made a fried rice caking dish, you know the trick to it is to let the rice cook at the right temperature, but not so much that the inside becomes soggy.
This Chinese fried rice dish can be made ahead of time and served with a drizzle of soy sauce, a fried egg and a drizzled with a sweet and savory sauce.
The key to the casseroles perfection is the combination of the different rice types and how they cook together.
We’ll show you how to do this and share with you the secrets to cooking these delicious rice caketas.
If you like this recipe, check out our other rice recipes.
Ingredients 2 cups uncooked rice (or rice pasta) 1 tablespoon sugar 1 teaspoon sesame oil 2 tablespoons oil for frying 2 cloves garlic, peeled and chopped 3 tablespoons soy sauce 2 tablespoons rice vinegar 1/2 teaspoon garlic powder 1/4 teaspoon dried chili powder 1 teaspoon ground cumin 1 teaspoon cornstarch 1/3 cup soy sauce 3 cups vegetable broth or rice wine or water (or vegetable stock) 1/5 cup rice wine 1/8 teaspoon cumin 2 tablespoons water 1 tablespoon cornstearic acid 1 tablespoon water for brushing rice rice (optional) Directions Heat the oil in a large frying pan over medium-high heat.
Add the garlic, stir, and cook for about 5 minutes, stirring occasionally, until fragrant.
Add in the sesame, sugar, and sesame-oil mixture, and add the remaining ingredients, then stir well to coat.
Add to the pan and cook, uncovered, for about 2 minutes.
Stir in the soy sauce and rice vinegar and cook another minute.
Stir often to keep the rice cooking.
Remove from heat and add water if the rice has gotten too thick.
Stir again and allow the rice to cook another 3 minutes.
Transfer the rice mixture to a serving dish.
Add some of the vegetable broth to the rice, stir well, and serve.
Serve with soy sauce or vinegar sauce.