– Place the rice in a large heat-proof bowl and pour in hot water to cover. Stir once, then let stand for 15 minutes.
– Transfer to a strainer over the sink, rinse under cold water, then drain again. Shake the strainer well to remove any excess water. Set aside to dry slightly. If using frozen peas, please defrost them ahead of time. For this rice, I used ½ cup of peas. This is a personal choice, you can also add carrots if you like.
– Heat the oil in a large, heavy pan, add the rice. it should sizzle as it touches the oil. Cook over medium heat until it starts to become a delicate light golden brown. This step will take about 6 to 8 minutes. Stir occasionally to ensure that the rice does not stick to the bottom of the pan.
– Carefully tip the pan and remove the excess oil using a spoon.