Ok. So it’s not truly “fried”, but that’s a good thing because you save on fat that way. I make my fried rice in my steamer. It’s really simple to do.

Since my steamer has one large lower tray and two smaller upper trays, I just use the lower one for rice. Steamed rice always comes out fluffy and separate, and you never have to worry about it sticking. (Of course, if you cook rice correctly on the stove, you don’t have that concern anyway.)

To cook rice in your steamer, put the regular ratio of water to rice (2:1) in the steamer tray. Season it or add butter - whatever you like. Steam it for 30 minutes before you lift the lid to check it. It should be done, but lifting the steamer lid lets important heat and steam escape and lowers the temperature, so you don’t want to do this too often or it actually takes a lot longer.

I put my stir-fry vegetables in the top trays of the steamer at the same time as the rice, along with cooked meats or cooked shrimp. Top tray items don’t cook as quickly as the bottom tray ones, and that’s good because you want the veggies to be tender-crisp anyway. Add any seasonings you like to them and lightly toss them with a little sesame oil before steaming.

When everything’s done, just stir it all together. Add soy sauce if you want, and serve with sweet and sour or duck sauce. You can also toss in some slivered almonds at this point for extra crunch and nutrition.

If you like eggs in your fried rice (and I do), you can stir a couple of eggs up and pour them into a skillet. Let them set up before you start stirring so you don’t have actual scrambled eggs but you have “flakes” of cooked eggs to add to your fried rice.

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