经典米饭炒饭
配菜35 分钟4 份简单关于此食谱
一款经过时间考验、万无一失的米饭炒饭，采用金黄烘烤的长粒米、香甜炒制的芳香蔬菜和美味肉汤。这种经典做法——在黄油中烘烤米饭后再炖煮——赋予每一粒米饭坚果般的风味和完美蓬松、分离的口感。简单到足以应对工作日晚餐，优雅到可以用于晚宴。
步骤说明
- 1
Finely dice the Yellow Onion and Celery, and mince the Garlic. Having everything prepped before you start cooking makes this recipe very easy to manage.
- 2
In a Saucepan, melt 2 tablespoons of Butter over ^[medium heat]. Add the diced Yellow Onion and Celery and cook, stirring occasionally, until softened and just beginning to turn golden — about 5 minutes. Add the Garlic and cook for 1 more minute until fragrant.
- 3
Add the dry Long-Grain White Rice directly to the pan. Stir constantly for 2–3 minutes, coating every grain in the Butter and toasting until the rice smells slightly nutty and a few grains begin to look opaque and lightly golden.
- 4
Pour in the Chicken Broth. Add the Salt, Black Pepper, and Bay Leaf. Stir once to combine, then increase the heat to bring the liquid to a full boil.
- 5
Once boiling, reduce the heat to ^[the lowest setting], place a tight-fitting lid on the pan, and cook undisturbed for 18 minutes.
- 6
After 18 minutes, remove the pan from heat (keep the lid on) and let the rice rest, undisturbed, for 5 minutes.
- 7
Remove and discard the Bay Leaf. Fluff the rice gently with a fork — never a spoon, which can make the rice gummy. If using, stir in the optional tablespoon of finishing Butter for extra richness. Taste and adjust seasoning.
- 8
Transfer to a serving dish and garnish generously with fresh chopped Parsley. Serve immediately.
