Riz Gras (West African Fried Rice)
Riz gras is a West African rice dish built from a pot of plain long-grain rice and whatever diced vegetables and cooked meat you have on hand. Cooking the rice first and stir-frying it later keeps the grains separate instead of sticky. Soy sauce seasons it, a little sesame oil finishes it, and soft scrambled egg is folded in at the end. Chicken, shrimp, beef or tofu all work, so it suits leftovers.
Instructions
Rinse the rice under cold water until the water runs clear. Cook it in a pot with water as the package directs: bring to a boil, then reduce the heat to low, cover tightly, and simmer for the recommended time, usually 15 to 20 minutes. Fluff the cooked rice with a fork and set it aside.
Heat a little of the vegetable oil in a skillet or wok over medium heat. Pour in the beaten eggs and scramble them until cooked through, then remove them to a plate.
Add more oil to the same pan if it looks dry and raise the heat to medium-high. Cook the onion and garlic until the onion turns translucent and the garlic smells fragrant.
Stir in the mixed vegetables and the cooked meat, if using, and stir-fry until the vegetables are tender and everything is heated through.
Add the cooked rice and keep stirring until it is evenly combined with the vegetables and meat. Pour in the soy sauce and toss well so every grain is coated.
Season with salt to taste, drizzle the sesame oil over the rice, and give it a final toss. Top with the scrambled eggs and chopped green onions, then transfer to a serving dish and serve hot.
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