"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-14-2021, 12:04 PM   #1
Senior Cook
 
Join Date: Jan 2012
Location: Far East
Posts: 321
Ask again seriously, how to fry nice rice?

I have been trying to fry rice for many many years, not every day though. However, the problem is - the fried rice is ALWAYS sticky, I have tried all different start-up ingredients and methods like using hot rice, cooled rice, left-over rice, they are still ALWAYS sticky. I have also tried different kinds of rice like Chinese rice, Japanese rice, Thailand rice, but no matter how long I have fried the product is still STICKY. In Chinese restaurant their fried rice grains are all separate and not a single grain is sticky. I have also watched a number of
tutorials on youtube but nothing works.

I have fried rice for more than 100+ times honestly speaking.

What is the secret????

kenny1999 is offline   Reply With Quote
Old 08-14-2021, 12:08 PM   #2
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 26,554
Send a message via Skype™ to taxlady
Are you using long grain rice? That cooks up less sticky to start with. I don't have any experience with white rice. I only use brown rice. I have never had an issue with long grain, brown rice being sticky.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 08-14-2021, 12:36 PM   #3
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 11,515
Jasmine rice is a good option. Por 1 cup of rice into a bowl and cover with water. Swish around with a spoon for 20 seconds or so. Strain through a fine mesh sieve. Repeat 2 more times. This will remove some of the starch, and heavy metal contaminants that are sometimes found in rice. The texture will be much improved.

The rice must be pre-cooked. Cook 1 cup rinsed rice to 1 34 cup cold water. Bring to a boil, turn heat to lowest setting, cover, and simmer for 20 minutes. Fluff with fork. Let cool, then refrigerate. It will dry out just a little.

To make the fried rice, place the ingredients into your hot wok/heavy pan, with a couple tbs. cooking oil. These ingredients can include bias sliced carrot, onion strips, snow peas, water chestnuts, scrambled eggs, etc. While the veggies are just starting to soften, add the cold rice, with another tbs. of cooking oil. Season with garlic, soy sauce, and ginger while stirring. To finish, add 1/2 tsp. toasted sesame oil. Serve hot. Your fried rice should be just as you want it.

Seeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is online now   Reply With Quote
Old 08-14-2021, 10:57 PM   #4
Sous Chef
 
Join Date: Jul 2006
Location: Caracas
Posts: 893
A Chinese friend (who is also a cook) told me that the secret for good fried rice is to cook the rice first, and then let it dry out. And the second secret it to make sure your wok is very hot, and to stir, stir, stir while cooking. Just plain old long grain rice
karadekoolaid is offline   Reply With Quote
Old 08-15-2021, 08:27 AM   #5
Executive Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 4,796
I cook the rice the day before then spread it out on a baking sheet and stick it in the refrigerator overnight uncovered. I also use rinsed/washed and drained then cooked jasmine rice, 1 part rice to 1.5 parts liquid, more often than not. I've got a really good recipe for fried rice and special fried rice on here somewhere, will see if I can find it.

https://www.discusscooking.com/forum...had-95696.html
medtran49 is offline   Reply With Quote
Old 08-20-2021, 02:52 AM   #6
Senior Cook
 
Join Date: Jan 2012
Location: Far East
Posts: 321
well all
I finally succeed in making beautiful fried rice!!

NEVER trust those who tell you to fry with freshly cooked rice. It will NEVER work. At least from my experience, you HAVE TO refrigerate it. Just leaving it cool for an hour or two ISN'T enough either.

This time I fried with cooked rice that has been refrigerated for a night. (probably 8-10 hours). It works!!

Not totally every grain got separate but most of them are!

I forgot to take a picture. I will do it again tonight and take pictures tomorrow!
kenny1999 is offline   Reply With Quote
Old 08-20-2021, 03:25 AM   #7
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 26,554
Send a message via Skype™ to taxlady
Kenny, I'm glad to read you succeeded with the fried rice.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 08-20-2021, 10:16 AM   #8
Senior Cook
 
Join Date: Jan 2012
Location: Far East
Posts: 321
Quote:
Originally Posted by taxlady View Post
Kenny, I'm glad to read you succeeded with the fried rice.
but amount is also important, a lot of tests is needed. Now my recipe is one cup of rice and three pieces of egg yorks will give perfect fried rice. Two eggs aren't enough.
kenny1999 is offline   Reply With Quote
Old 08-20-2021, 10:37 AM   #9
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 48,301
I seldom plan ahead. If I want fried rice today, I start by rinsing then cooking long grain rice. Then I spread it onto a cookie sheet and put it in the freezer. It freezes quickly. Then you can take it out and let it thaw and proceed with your recipe.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-20-2021, 10:51 AM   #10
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 12,457
Quote:
Originally Posted by Andy M. View Post
I seldom plan ahead. If I want fried rice today, I start by rinsing then cooking long grain rice. Then I spread it onto a cookie sheet and put it in the freezer. It freezes quickly. Then you can take it out and let it thaw and proceed with your recipe.
The same here. I don't always plan to make fried rice. I make my rice (jasmine and I don't rince it) in the morning and fridge it goes. Stirred often and by evening it's fine to use. Never had a problem.



Click image for larger version

Name:	pork_fried_rice_013113_P1090746.JPG
Views:	19
Size:	102.7 KB
ID:	48336
__________________
All our times have come. Here, but now they're gone.
Seasons don't fear the reaper.
Nor do the wind, the sun or the rain.
We can be like they are.
msmofet is offline   Reply With Quote
Old 08-21-2021, 05:20 AM   #11
Senior Cook
 
Join Date: Jan 2012
Location: Far East
Posts: 321
beautiful and delicious. In fact I failed once again last night, it was because I tried my luck, the rice wasn't refrigerated enough, cooking oil wasn't enough, I just found one more secret - don't crush the rice grains so hard, when rice grains break it becomes more sticky because of starch
Attached Thumbnails
Click image for larger version

Name:	rice.jpg
Views:	25
Size:	25.6 KB
ID:	48342  
kenny1999 is offline   Reply With Quote
Reply

Tags
how to, rice

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 01:05 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.