Rice Sauté Recipe

Rinse the rice under cold water until the water runs mostly clear to remove excess starch; drain well.

In a medium saucepan over medium heat, melt 1 tbs butter with 1 tbs neutral oil. Add the drained rice and toast, stirring constantly, until grains become slightly translucent at the edges and smell nutty, about 2–3 minutes.

Pour in 3 cups of chicken or vegetable stock and 1 tsp salt. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer for 15 minutes (for long-grain white rice) without lifting the lid.

After 15 minutes, remove from heat and let the rice rest, covered, for 8–10 minutes to finish steaming. Fluff gently with a fork and set aside.

While the rice is resting, heat 1 tbs olive oil and 1 tbs butter in a large sauté pan or skillet over medium-high heat until the butter foams.

Add the diced onion and carrot; sauté, stirring occasionally, until softened and beginning to brown at the edges, about 4–5 minutes.

Add the diced red bell pepper and continue to sauté another 2–3 minutes until the pepper softens.

Stir in the minced garlic and cook just until fragrant, about 30 seconds to 1 minute. If using frozen peas, add them now and cook until heated through, about 1–2 minutes.

Add the fluffed rice to the pan with the vegetables. Break up any clumps and toss to combine, using a spatula to fold the rice through the vegetables so each grain is coated in the pan fat.

Drizzle 1 tbs soy sauce over the rice and vegetables and sprinkle with 1/2 tsp freshly ground black pepper. Toss thoroughly to distribute seasoning and color evenly. Taste and adjust salt if needed.

If desired, stir in 1 tbs extra butter and 1 tsp lemon juice for a glossy finish and brightness. Fold in the sliced scallions and chopped parsley.

Sauté for another 1–2 minutes over medium-high heat, pressing gently with the spatula so some rice contacts the hot pan to get slight toasty bits (optional).

Transfer rice sauté to a serving dish and serve hot as a side or light main.