That's typically how pilaf begins... I do kasha that way, also my own version of "rice-a-roni" with rice and orzo... but those aren't stir fried after cooking. I see no reason Chinese fried rice couldn't be prepared by that method, just a quick added step before boiling the rice. But for authentic flavor and texture you'd still need to refrigerate that cooked rice over night before continuing, because the rice itself is actually stir fried before adding the other ingredients... if the cooked rice weren't dried out in the fridge and instead stir fried immediately while still steaming hot the grains would begin to break up, clump together, and it would become mush, more like bad risotto.
pilaf PEE-lahf, PIH-lahf This rice- or BULGHUR-based dish (also called pilau ) originated in the Near East and always begins by first browning the rice in butter or oil before cooking it in stock. Pilafs can be variously seasoned and usually contain other ingredients such as chopped cooked vegetables, meats, seafood or poultry. In India they're highly spiced with CURRY. Pilaf can be served as a side dish or main dish.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst. ---
Condiment driven meals 7485
I will tell you how I make Yorkshire pudding. My confidence in turning that into Toad in the Hole has been dented, even though I have been making it for 30 + years:)) 4 heaped...