Fried Rice in a Pot

I used to think I needed to save some leftover rice to make fried rice, and that it involved getting out a wok or large skillet and doing all this saute work to develop the flavors. But I've figured out a hack that is 90% as good and WAY faster. The pure method is still the best, but this is what I turn to on weekend nights when I want all the fried rice yumminess without the prep headache. I also like to use brown rice since it has more nutrional value but you could use white rice too. The goal is about 3 cups cooked rice before adding all the other flavorings.

Ingredients

• 1 cup brown rice ideally presoaked for 2-3 hours
• 1.5 cups flitered water if rice is presoaked, 1.75 cups if just rinsed
• 1/2 tsp salt during rice cooking
• 1 tbsp melted butter or cooking oil during rice cooking (optional)
• 1 tsp sesame oil
• 1 tsp seasoned rice vinegar
• 1-2 tsp soy sauce or tamari (optional)
• 1/2 tsp garlic powder
• 1/2 cup thawed frozen peas
• 1/2 cup shredded carrots
• 2 scrambled eggs (optional) 
• 1/4 tsp salt at end (if desired, may not need if using salted butter)
• 1/4 tsp ground black pepper

Directions

• Using a 2 quart pot or rice cooker, cook the rice as you typically would with the 1/2 teaspoon of salt and oil or butter if desired. I like to pre-soak mine for 2-3 hours, then drain the water, then add the 1.5 cups of fresh water. Bring to a boil, reduce the heat to low simmer, cover, and cook for 20-25 minutes (30-35 minutes if the rice isn't presoaked). Then let rest for 15-20 minutes.
• While the rice cooks. I like to measure out all the other flavorings and seasonings. I also thaw out the carrots and peas in the microwave and cook the scrambled eggs.
• When the rice is done, uncover and fluff and taste just to make sure it's just right. Then add all the other ingredients and stir until well distributed.
• It's now ready to serve. That easy!