A study released in the publication Future of Food: Journal on Food, Agriculture and Society examined organic and conventionally grown rice from Indonesia for pesticide traces. Chemical residues were identified solely in the conventional rice samples. The primary substances detected were neurotoxic compounds, including Heptachlor—prohibited in the United States since 1988 due to severe toxicity—along with Aldrin and Dieldrin, both banned for agricultural use in the U.S. in 1970 and entirely prohibited by 1987. Diazinon, an organophosphate still permitted in the U.S., was also found. Additionally, Mercury and Arsenic were present in conventional rice but absent in organic samples. While the health impacts of these residues were not directly assessed, the fact that multiple detected chemicals have been banned in the U.S. for health reasons indicates that, at minimum, organic rice farmers in the studied area avoid exposure to the risks linked to these substances in conventional rice.
The Recipe
Many fried rice recipes incorporate scrambled eggs toward the end of cooking. This method, however, uses a technique that coats each grain of rice with egg and employs slow cooking to prevent browning. Though I use a wooden spoon for stirring, the friend who shared her family's method insists on using wooden chopsticks to ensure every grain remains separate.
Ingredients
For the rice:
3 cups cooked organic rice (white or brown), ideally chilled leftovers
3–4 tablespoons sesame oil
A pinch of salt
¼ cup sesame seeds
For the egg mixture:
4 eggs
2 tablespoons soy sauce
1 teaspoon sesame oil
1 garlic clove, finely minced
Optional additions: chopped green onions, other cooked vegetables, or cooked meat
Cooking Instructions
Begin by preparing the egg mixture. Whisk together the eggs, soy sauce, and sesame oil in a small bowl.
Heat sesame oil in a pan over medium-high heat. Add the cooked rice and fry until the grains become somewhat translucent or are fully heated. Season with salt to taste.
Reduce the heat to low and pour the egg mixture over the rice. Stir continuously to coat every grain, cooking until the egg is fully set. Once cooked, mix in sesame seeds and any optional garnishes. Serve immediately.
