Asian Rice

If you’re making saucy beef and broccoli or coconut mango Thai beef curry for dinner and want an easy side that could work for both, then we highly recommend whipping up this Asian rice. This versatile side dish is easy to throw together and cooks undisturbed while you prepare the other dishes for your meal. It’s versatile enough to throw any vegetables you choose but also simple enough to use up the ingredients that you have.

Ingredients for Asian Rice

• Butter: For cooking the vegetables and seasoning the rice before boiling; it also adds fat and flavor to this recipe.
• Carrots, celery and onion: This mirepoix brings the classic flavor to this dish, and a little extra crunch.
• Long-grain rice: You’ll want uncooked rice for this recipe, since everything cooks together.
• Soy sauce: Added to the water to cook the rice and give it that salty flavor.
• Sugar: Cuts into all that salt and fat with a touch of sweetness to finish.
• Parsley flakes: Sprinkle in dried parsley flakes to elevate the flavor of this side dish.
• Chicken bouillon granules: You can also use a vegetable bouillon if you’re looking to make this Asian rice vegetarian friendly.
• Ground ginger: Compliments the soy sauce nicely and works as the aromatic for this dish.
• Frozen peas: Adds a snappy texture to this rice and gives the side dish even more volume.

Directions

Step 1: Sauté the veggies and rice

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In a large saucepan, heat the butter over medium-high heat. Sauté the carrot, celery and onion until tender, for about three to five minutes. Stir in the rice until everything is well coated.

Step 2: Cook the rice

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Stir in the water, soy sauce, sugar and seasonings and bring everything a boil. Reduce the heat and let it simmer while covered until the liquid is absorbed and the rice is tender; let this cook for about 15 minutes.

Step 3: Stir and serve

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Stir in the peas, cover the pan and heat everything through. Then serve!

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Recipe Variations

• Add in other vegetables: If you’re looking for even more flavor add veggies into your rice. Some of our other favorite vegetables to throw in rice pilaf, like bell peppers and mushrooms.
• Toss in cooked protein: You could make this Asian rice a meal by tossing in chopped pork, chicken or beef.
• Add in coconut: Some versions of Asian rice will actually mix in coconut milk to boil rice in. Swap out a cup of the water for a cup of coconut milk that his well shaken and stirred before letting the rice simmer and cook.

How to Store Asian Rice

Pack the leftover Asian rice in an airtight container and let it completely cool. Seal and place in the fridge for up to three to four days.

Can you freeze this rice recipe?

Yes! Asian rice freezes well. Simply place that airtight container in the freezer for up to three months. Move it to the fridge to thaw for 24 hours before heating up in the microwave or tossing in a wok with oil for a few minutes to crisp up when its time to eat.

Asian Rice Tips

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Can you fry Asian rice?

Yes! Once the rice is finished cooking, transfer it to a skillet or wok with a cooking oil that has a high smoke point (like vegetable oil) and toss on high until the rice gets nice and crispy.

What rice to use for Asian dishes?

For this rice recipe, you’ll want to use a long-grain rice. Preferably, Jasmine rice, which is a staple rice in Asian cuisine and works well for recipes like this.

How can I cook the perfect rice?

Leave the rice be! When you simmer the rice, leave it covered and undisturbed while it cooks on a low heat. This helps to make the rice sticky, giving it that consistency we love in our favorite Asian recipes.