Cooking with Joy

Fried rice that’s really nice

February 11, 2014 

Let me preface this by saying I don’t like fried rice.

I think it’s greasy, somewhat flavorless, and has an array of peas and other vegetables I don’t like mixed into it. The only way I make it more palatable is to douse it with soy sauce. Any decent fortune cookie message will tell you that if you have to dump soy sauce on something in order to enjoy it, the food probably wasn’t very good to begin with.

Even though I don’t like fried rice, I really like regular rice. You know, the big fluffy white kind – and also the yellow saffron kind. I love to try new rice recipes. When I tasted this dish at the home of a friend I was hooked. It was different from any rice I’d ever had before – in a good way. It had a savory bold flavor that I never would have expected to find in a rice dish.

The shocking part of this story is that I found out it was fried rice. It wasn’t greasy, had no foreign ingredients floating around in it, and was loaded with flavor. Because this recipe is not like the fried rice I hate, I changed the name of it to protect it from people like me. The new name is “Not Your Average Fried Rice.”

Enjoy this rice. No extra soy sauce is required.

Not Your Average Fried Rice

1 cup rice, uncooked

2 tablespoons olive oil

1 large onion, chopped fine

1 teaspoon dried marjoram

1 teaspoon dried rosemary

1 teaspoon dried summer savory

2 cups low sodium chicken broth

2 ounces soy sauce

Fry raw rice in oil with onion until chalk white, not brown. Stir in herbs. Cover with liquid. Bring to a boil and cover. Reduce heat, simmering for 25 minutes. Caution – do not remove lid while rice is simmering. Serves 6-8.

Joy Smith is a resident of Fort Mill. Reach her at

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