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Old 04-18-2019, 11:59 AM   #11
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Originally Posted by Kayelle View Post
With fresh rice I've ended up with a sticky mess. It's just not dry enough.

If I don't have leftover rice, I spread the freshly cooked rice on a sheet pan and pop it in the freezer until it's really cold. Works well for me.
Yup! Cook the rice today, use it in a day or two. And if you are deeply concerned about those scratches in your wok, then use a wooden spoon to stir.
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Old 04-18-2019, 12:12 PM   #12
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The texture alone would tell you leftover from freshly cooked rice, in my humble opinion.
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Originally Posted by kenny1999 View Post
Hi, this is the first time ever I am here to share my recipe. Hope you enjoy it.

Ingredients
cooked rice that is cooled (one cup of rice
He's not talking about hot, freshly cooked rice.
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Old 04-18-2019, 01:05 PM   #13
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Originally Posted by Kayelle View Post
...If I don't have leftover rice, I spread the freshly cooked rice on a sheet pan and pop it in the freezer until it's really cold. Works well for me.
This is what always do. I don't plan ahead to make extra rice the night before.

Also, when I cook rice for other dishes such as for an Asian stir-fry, I add a splash of sesame oil to the rice for flavor. I omit oil when I'm making rice for fried rice.
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Simplest fried rice recipe Hi, this is the first time ever I am here to share my recipe. Hope you enjoy it. Ingredients cooked rice that is cooled (one cup of rice) chopped green shallots * you can skip but usually I like it for chopped onion * you can skip too if you want to be simple better flavor and color egg x1 soy sauce salt OK, any rice is fine, but I tend to use rice of the cheapest I can get because honestly speaking, I think the best rice should not be served fried. First, I recommend using a little bit less water for cooking the rice (normally the water to rice ratio is 1:1) but a little bit less water will make the rice less wet which will make the cooling faster and the frying easier. After the rice is cooked let them cool in the room temperature for some time. During the time, you can stir the egg first. IMO one egg is enough for one cup of rice. Egg is very important or the rice grains will stick together which is not a good fried rice. When the rice is cooled enough, mix the egg with the rice roughly. (Another extra tips is to separate the egg white from the yolk, and mix only the yolk with the rice, leave the egg white behind) In this case, fry the egg white first. Add enough oil to the heated wok, as the wok is hot enough, turn down the heat (especially important if you are using stainless steel cookware), put the rice mixed with yolk and then fry it quickly. You'll easily find that there must be some rice grains sticking with each other, in that case, try to cut them with your spatula as you are frying. It's difficult to tell how long it takes to fry because we only have rice and the rice is cooked. IMO stop whenever you think most of the rice grains are not sticking into a ball. Remember to add some salt and the chopped green shallot and mix them with the rice for a few seconds then it's done. If you have ingredients like onion, garlic or meat, remember always to fry them first, and rice second, because they need to be cooked, but the rice is already cooked. A picture of my work [url=https://ibb.co/ts2P80X][img]https://i.ibb.co/DCMg5Bp/20190320-013629.jpg[/img][/url] 3 stars 1 reviews
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