Low glycemic index (GI) ready-to-eat (RTE) fried rice and a method to prepare the same

Abstract

The present invention discloses a method for preparing RTE savory fried rice, utilizing a low GI rice variety. The method addresses common textural and acceptability issues associated with low GI rice, offering a healthier yet enjoyable option for consumers. Low GI rice is rinsed, soaked in water or water with seasoning, and steamed to achieve optimal texture. Ground meat and a selection of vegetables are stir-fried with the steamed rice, resulting in a flavorful and nutritious rice dish. The final product is portioned into containers suitable for the retort process, ensuring convenience and a stable shelf-life. This method provides a convenient and balanced meal option that maintains the health benefits of low GI rice while enhancing taste and texture.