This is not your regular Asian style fried rice, but it is good.
The ingredients are simple: 1 cup of white, long grain rice (I used the cheap Walmart brand and saved my good Jasmine rice for something else), a bit of oil and a can of beef broth.
Brown the rice in a bit of oil on top of the stove until it gets toasty looking. I used a corning ware casserole dish. Anything that is both stove-top safe and oven proof would work. The rice should look something like this:
Don’t worry about the two grains that jumped out of the dish while I was cooking them. I must have gotten carried away with stirring – it could happen to you too.
After the rice is brown, pour the can of beef broth over it but Do Not Stir! I don’t know why. My mom told me not to stir it, so I never do and it turns out every time. Put it in the oven at 375 degrees for about 30 minutes. If it starts to look too dry you can add a little water. I don’t usually have to do that.
Here it is all cooked up, but before I fluffed it.
My kids love this, consequently we never have any left overs.
Fried Rice – Oven Style
1 cup white rice
a bit of oil
1 can beef broth
Brown the rice in the oil on top of the stove. Add the beef broth after the rice is toasty. Remember not to stir the rice after adding the broth. Bake at 375 degrees for 30 min.