Fried Rice... Thermofied

There are several recipes out there on the internet for thermo-fried rice. Any way you go, the absolutes are that there will be a lot of rice it will be a cheap meal or bulker. I went with the 4 Blades recipe, which is available in their Budget edition. I made some changes to the recipe and method. I have no intention of being an elitist (or breaking copyright) with this recipe... If you have done year 8 home-economics or googled "fried Rice recipes" you will have an idea of what to add. If you are time poor and prefer the rice to taste more "fried"... this could be the method for you.

As a uni student fried rice was something I liked but rarely had the time to make. Really... it involves cooking rice, making sure it is not over cooked and cooling it without it turning to mush. I would get distracted and the rice would be ruined. Mum had a handy hint for it the rice was too watery... drain and leave uncovered in fridge overnight. My house-mates Mum told me about "Lazy Fried Rice"... I was not convinced it could be "that easy" and never had all the ingredients in my pantry at the same time so by the time I tried it we had lost contact. If you ever read this, Mrs Mack thanks; you changed my life and I should have listened to you sooner.

Mrs Mack said that you save heaps of time by frying up the rice before you cook it. Heat oil in a pan, chuck in the rice let some grains turn brown then add sautéed onion and bacon, liquid, veggies then cover and simmer for 15 - 20 mins stirring occasionally and you are done. Sprinkle with soy sauce and enjoy. I have applied the essence of this to our method.
 

Essentials when finding a fried rice recipe to thermofy: 

  • The amount of rice that you can do in your machine is important... No more than 2 cups of rice will fit in your rice basket
  • Use about 1L of liquid... some recipes suggest straight water, others suggest coconut milk too, non-thermo recipes often go with chicken stock which is what I went for. 
  • Rice a long grain white rice is usually the preferred... I have six types of rice in our house and that was not among them. We used basmatti as it's the most forgiving and if you are watching your GI its a great choice as is long grain brown rice (just cook for longer).
  • If you are using frozen or par-frozen chicken stock add more time to your cooking time
 Thermofied Fried Rice MyCook method

  1. Heat 20g olive oil in jar sauté, 120c 1 minute
  2. Add a large quartered onion sauté, 120c 5 minutes
  3. Chop carrot and bacon and to jar add as you go
  4. Slice chicken (for a really cheap option, use filleted drumstick meat and turn bones into bone broth)
  5. Add to jar cook Sp 1, 120c 3 minutes for breast (go a little longer to brown for leg meat)
  6. Remove from jar and pop into rice basket in a bowl to drain then put into thermoserver
  7. Heat 20g olive oil in jar sauté, 120c 1 minute
  8. Add rice and juice from meat/onion Sp1, 120c 2 minutes
  9. Place water and 2 cups chicken stock (about a litre of liquid altogether) into jar with a tbs Veggie stock paste sp 1, 120c 20 minutes (for white rice) If using brown rice, 35 mins and add egg and veggies at 15 mins
  10. Wet and scrunch a square of baking paper, pop it in the steaming attachment pour in whisked eggs (seasoned with a pinch of salt and pepper) 
  11. Move the paper so that steam can flow to the top tray by bringing the corners of paper together... if you are using more than 2 eggs cook them on the top tray and veggies on the bottom.
  12. When each part is done add to theroserver and mix through. Finally adding soy sauce to taste.
     
 Thermofied Fried Rice GSM/TM type machine method

  1. Chop onion sp 7 for a few seconds, remove from jug 
  2. Heat 20g olive oil in jar steam, 1 minute, Sp 1/Soft
  3. Add onion sauté, 120c 5 minutes
  4. With a knife, chop carrot and bacon and to jug add as you go
  5. Slice chicken (for a really cheap option, use filleted drumstick meat and turn bones into bone broth)
  6. Add to jug cook Sp 1, 120c 3 minutes for breast (go a little longer to brown for leg meat)
  7. Remove from jug and pop into rice basket in a kitchen bowl to drain then put into thermoserver
  8. Heat 20g olive oil in jug sauté, 120c 1 minute
  9. Add rice and juice from meat/onion Sp1, 120c 2 minutes
  10. Place water and 2 cups chicken stock (about a litre of liquid altogether) into jug with a tbs Veggie stock paste sp 1, 120c 20 minutes (for white rice) If using brown rice, 35 mins and add egg and veggies at 15 mins
  11. Wet and scrunch a square of baking paper, pop it in the steaming attachment pour in whisked eggs (seasoned with a pinch of salt and pepper) 
  12. Move the paper so that steam can flow to the top tray by bringing the corners of paper together... if you are using more than 2 eggs cook them on the top tray and veggies on the bottom.
  13. When each part is done add to theroserver and mix through. Finally adding soy sauce to taste.

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