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Old 04-17-2013, 03:52 PM   #1
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Rice strictly for Fried Rice

I love fried rice and I recently got a Wok that is nicely seasoned now and thought I would try making fried rice.
However I never had success making rice, always too mushy.
I use Tilda basmati rice but I could get other if it's better for fried rice.
Could you suggest some recipe on how to prepare rice ?

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Old 04-17-2013, 05:28 PM   #2
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I use the least expensive long grain rice that I can find, nothing special!

I bring two cups of water and a teaspoon of salt to a boil. Stir in one cup rice. I cover the pan and when it returns to a boil I reduce the heat and let it cook for 13 to 15 minutes. I let it sit until it is cool then I refrigerate it for 24 hours prior to making fried rice.

IMO refrigerating the rice for 24 hours is the most important step.

I am curious to see how others do this.
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Old 04-17-2013, 05:37 PM   #3
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...
I use Tilda basmati rice ...
That is your problem right there. Get Long Grain rice. I like Riceland rice, Sam’s club sells a big box. Very inexpensive and perfect for fried rice. When making rice for the purpose of making fried rice, make sure you slightly undercook it. For example the rice I use says to cook it for 20 minutes. I cook it for 15 minutes. Then refrigerate overnight. Very important step in home fried rice making. Next day you are ready to fry. My fried rice is on the par with the best restaurant fried rice I ever had. And I am very critical of my own cooking.
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Old 04-17-2013, 05:42 PM   #4
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I also use cheap long grain rice. I do the cup to a cup method unless I want it to be a bit sticky .. then it's +1/4 cup water.

I also refrigerate for best results.

I've never had it get mushy.

Love fried rice ... so yummy with most any dish.
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Old 04-17-2013, 06:10 PM   #5
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I use leftover brown basmati. Yes, that is long grained and yummy.
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Old 04-17-2013, 06:16 PM   #6
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In my opinion, fried rice should have grains of rice that are separate with no stickiness. To accomplish this I use regular long grain white rice (I use Carolina). I rinse the rice thoroughly and cook it according to package directions. When done, I spread it out on a half sheet pan to cool then refrigerate it overnight. The rice has to go through a cycle from hot to cold and back again to work in this dish. You can accomplish the same result for same day cooking by putting that half sheet pan in the freezer for a half hour or so then allowing it to warm to room temp while you are prepping the other ingredients.
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Old 04-17-2013, 06:26 PM   #7
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My son used to cook at a Japanese restaurant. He made some awesome fried rice. The 2 most important steps he told me are to 1. rinse the rice well. Cold water to cover the rice, swish it around, drain, repeat until water remains clear. 2. after cooking, put rice in refrigerator and stir it every now and then. You are trying to break it up while it cools. DO NOT COVER the rice in the fridge. Let it sit at least overnight. Second day after cooking is even better.
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Old 04-17-2013, 06:38 PM   #8
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In my opinion, fried rice should have grains of rice that are separate with no stickiness. To accomplish this I use regular long grain white rice (I use Carolina). I rinse the rice thoroughly and cook it according to package directions. When done, I spread it out on a half sheet pan to cool then refrigerate it overnight. The rice has to go through a cycle from hot to cold and back again to work in this dish. You can accomplish the same result for same day cooking by putting that half sheet pan in the freezer for a half hour or so then allowing it to warm to room temp while you are prepping the other ingredients.
I do the same as Andy when I don't plan ahead. It works.
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Old 04-17-2013, 07:03 PM   #9
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I always have the Chinese restaurant box up our leftover rice, and we take it home. Makes great fried rice the next day or so.
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Old 04-17-2013, 07:23 PM   #10
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Don't be afraid to separate the kernels by rubbing clumps of rice between your palms before adding it to the wok.
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