1tspButter or Olive oil for toasting rice (optional)
To stir fry
2tbspButter or Olive oil
1tbspGarlic minced
1/4cupOniondiced
1/4cup Red Bell Pepperdiced
1/2tspSugar
1/2tspSalt
1/2tspBlack Pepper Powder
1tbspFresh Parsleychopped
1tspButter or Oiloptional, for stir frying
Instructions
To cook rice
Wash and rinse rice before cooking. Drain all the water and toast the rice grains in little butter if you wish to have a more distinct , nutty grains.
Choose to cook rice over stove top or using an electric rice cooker.
For stove top - Toast rice in little butter or oil for few minutes and then add chicken broth or stock. Bring this to a rolling boil and then reduce the heat to low, cover sauce pan and simmer until rice is tender and liquid is absorbed, for 15-17 minutes. When done, fluff up with a fork and set aside. (Add required salt if the stock is unsalted)
For Electric Rice cooker - Add toasted or rinsed plain long grain rice to the inner cooking pan. Pour the required broth or stock and cook according to rice cooker setting. When done, fluff it up with a fork and set aside.
To stir fry
Melt butter in a pan, saute minced garlic, diced onion and red pepper with sugar, salt and black pepper.
Saute until the onion turns soft and the veggie cooks tender.
Add cooked rice and stir fry until well combined.
Add fresh parsley and stir fry for few seconds and switch off!
Serve warm as a side for grilled chicken, steaks, seafood or veggie tempura!
Notes
Rice - For more flavor, try using basmati rice or jasmine. For firm, chewy texture use 1 : 1.5 rice water ratio. Pasta - Try using orzo pasta in the place of rice. Herbs - For variation try different herbs. Chives, Thyme, Oregano suitsSeasonings - For variation try Creole, Dry Mixed Italian Herbs, Red Chili Powder to make it spicier.