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Old 04-25-2018, 10:38 AM   #11
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Originally Posted by JustJoel View Post
Basmati and jasmine Riceís are both nice, but their unique fragrance can sometimes make for odd tasting fried rice, Iíve found. Any long grain rice will do, though. Itís best if itís day-old.

I agree. Especially basmati rice's fragrance. Just not right for Chinese fried rice.
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Old 04-25-2018, 10:39 AM   #12
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Yes...and if I don't have yesterday's rice, I will spread newly cooked rice on a sheet pan and allow it to dry..
Ross

Just make absolutely sure it's refrigerated while you do this. Mishandled rice can cause a very nasty type of food poisoning.
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Old 04-25-2018, 10:49 AM   #13
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Originally Posted by Dawgluver View Post
I cheat. I use the leftover rice from Chinese takeout.
Why is that cheating? I'm sure the restaurants do the same
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Old 04-25-2018, 10:50 AM   #14
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Here's a great blog post with lots of tips for making fried rice. The author wrote a couple cookbooks on Asian cooking: Chicken Fried Rice
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Old 04-25-2018, 11:18 AM   #15
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While Jasmine and Basmati smell lovely while cooking, IMO there is not enough taste or smell difference, especially after sitting at least overnight and then adding all the other ingredients, to worry about. Their texture versus converted rice is mainly the thing for me.
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Old 04-25-2018, 11:33 AM   #16
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Originally Posted by jennyema View Post
Just make absolutely sure it's refrigerated while you do this. Mishandled rice can cause a very nasty type of food poisoning.
Well heck... I've been sick or dead for over 20 years now...

Partially kidding... I have been refrigerating for the past 5 or so years.. I guess I was lucky for the previous 15 or so...

Ross
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Old 04-25-2018, 11:38 AM   #17
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Also, your stove should be able to put out and maintain the level of heat needed for good FR.
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Old 04-25-2018, 11:40 AM   #18
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While Jasmine and Basmati smell lovely while cooking, IMO there is not enough taste or smell difference, especially after sitting at least overnight and then adding all the other ingredients, to worry about. Their texture versus converted rice is mainly the thing for me.
I agree. The smell doesn't carry over after cooking and the additions of other ingredients.

Here is my simple, easy fried rice recipe.

Ms. Mofet's Fried Rice

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Old 04-25-2018, 01:45 PM   #19
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Well heck... I've been sick or dead for over 20 years now...

Partially kidding... I have been refrigerating for the past 5 or so years.. I guess I was lucky for the previous 15 or so...

Ross
me too!

Caveat -
think it depends on what kind of rice you are making... many North Americans make a very dry rice - whereas most asian style if sticky.
Moisture content can easily be the guiltly suspect.
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Old 04-25-2018, 01:55 PM   #20
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me too!

Caveat -
think it depends on what kind of rice you are making... many North Americans make a very dry rice - whereas most asian style if sticky.
Moisture content can easily be the guiltly suspect.
Makes sense...

Ross
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