Another good recipe for “fried rice” is to start with vermicelli, slightly brown in a good amount of oil on medium heat and add the rice when the vermicelli is light brown, coat well with oil and fry that mixture still on medium heat until the rice texture changes (seems brittle and turns brighter white just like you say) and the vermicelli is well browned. I use about 1/4 vermicelli and 3/4 rice.
Lower the heat and add onion, garlic and stir fry some more for a minute or 2. Then add vegetable stock so it covers the rice just slightly (certainly less stock/water than cooking traditional rice), fresh herbs optional and saffron. Stir.
Cover with a heavy lid and when the stock comes to a boil, immediately turn the heat to lowest, and leave it for 20ish minutes. If too dry after that just add a little more stock carefully. When done leave for another 15 minutes and fluff it with a fork.
I mostly make it with Jasmin or Basmati rice, my Egyptian brother in law’s family uses Egyptian short grain rice, I learned the traditional roz bel shai’riya from them, which is a bit different than the recipe above.
If I have left over vermicelli rice I mix it with minced beef and some ras el hanout to make meat balls.
Another good recipe for “fried rice” is to start with vermicelli, slightly brown in a good amount of oil on medium heat and add the rice when the vermicelli is light brown, coat well with oil and fry that mixture still on medium heat until the rice texture changes (seems brittle and turns brighter white just like you say) and the vermicelli is well browned. I use about 1/4 vermicelli and 3/4 rice.
Lower the heat and add onion, garlic and stir fry some more for a minute or 2. Then add vegetable stock so it covers the rice just slightly (certainly less stock/water than cooking traditional rice), fresh herbs optional and saffron. Stir.
Cover with a heavy lid and when the stock comes to a boil, immediately turn the heat to lowest, and leave it for 20ish minutes. If too dry after that just add a little more stock carefully. When done leave for another 15 minutes and fluff it with a fork.
I mostly make it with Jasmin or Basmati rice, my Egyptian brother in law’s family uses Egyptian short grain rice, I learned the traditional roz bel shai’riya from them, which is a bit different than the recipe above.
If I have left over vermicelli rice I mix it with minced beef and some ras el hanout to make meat balls.