Really dumbass question bout fried rice....

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ulrichburke

Assistant Cook
Joined
Aug 8, 2022
Messages
1
Location
Brighton
Dear Anyone.


As the following question will prove, I'm the kinda cook who has to read the instructions on the side of a tin of soup Very Carefully, before heating it in a pan (whaddya mean 'you're supposed to tip it out the tin first?' Really!?!)

When you're making fried rice, has the rice first been boiled and left to go cold so it's been cooked by boiling and the frying's re-heating it, or are the fried rice instructions for 'raw' grains tipped straight out of the packet? I want to try a bunch of the lovely looking fried rice recipes I'm finding but I can't see anywhere if the rice has to be cooked-by-boiling first, THEN fried to reheat it, or if you're tipping the raw grains into the frying pan and the frying cooks them.

I ask because I know rice goes fluffy in water by absorbing a lot of the water and I don't see how it can absorb enough moisture through frying to cook, unless it had been boiled, therefore absorbing water, first and allowed to go cold.

Yours dumb-assedly,

Masterchef :LOL: Chris!
 

msmofet

Chef Extraordinaire
Joined
Apr 5, 2009
Messages
13,062
Welcome to DC.


Use already cooked and cold rice from the refrigerator.
 

dragnlaw

Site Team
Staff member
Joined
Feb 16, 2013
Messages
7,542
Location
Waterdown, Ontario
ditto msmofet,

sometimes easier to cook the rice (as normal, with water, don't forget to take the rice out of the packet :LOL:) the day before.

You could double the amounts of rice from a meal so as to have extra.

If you have to cook the day of, spread it on a cookie sheet to cool and dry off a bit so it's not wet and sticky.

again ditto msmofet, Welcome to DC! ulrichburke!
 

jennyema

Chef Extraordinaire
Joined
Mar 1, 2002
Messages
10,468
Location
Boston and Cape Cod
It needs to be cooked and cold.

Always get cooked rice into the fridge as soon as possible, as it is a potential source of food poisoning
 

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