Method for pre-cooking rice for the final cooking thereof in a microwave in eight minutes

A method for preparing a pre-cooked rice for final cooking in a microwave in eight (8) minutes, the method comprising:

• stir-frying raw rice and one or more ingredients selected from the group consisting of extra virgin olive oil, vegetables, seafood, fish, meat, dyes salt, dehydrated broth and spices over a fire power of medium-low heat, the stir-frying comprises:
• mixing the raw rice and the one or more ingredients selected from the group consisting of extra virgin olive oil, vegetables, seafood, fish, meat, dyes salt, dehydrated broth and spices for twelve (12) to fifteen minutes (15) until the temperature of the raw rice and one or more ingredients reaches eighty-five (85) degrees Celsius;
• cooling the stir-fry of the raw rice and the one or more ingredients selected from the group consisting of extra virgin olive oil, vegetables, seafood, fish, meat, dyes salt, dehydrated broth and spices heated to eighty-five (85) degrees Celsius;
• vacuum sealing the cooled stir-fry;
• and
• refrigerating the vacuum sealed stir-fry at a temperature selected from one of the ranges consisting of zero (0) degrees Celsius to four (4) degrees Celsius and minus eighteen (18) degrees Celsius to minus twenty-five (25) degrees Celsius.