Fried Rice?

Question

I am trying to make fried rice but everytime I make it the rice comes out kinda clumpy and sticky. Any ideas on how to avoid this or suggestions on making my rice better?

Answer 1

you need to stir it constantly to keep every single bit of rice separated from each other, pick up the frying pan handle with a glove and stir while shaking it slightly

use real rice, from asia. japanese or thai rice is guaranteed to work - they're the best of them

don't cook too much in a single session, use big fire and the right amount of cooking oil

Answer 2

Fried rice works best with day old cooked rice.

Chinese Fried Rice
2 eggs
1 teaspoon MSG (optional)
1/8 teaspoon groung white pepper
1/4 cup soy sauce
4 cups cooked rice
4 scallions, chopped, including green ends
2 cups diced cooked pork, ham, chicken, shrimp, or any meat
1 slice ginger, minced
1 clove garlic, minced
1/4 cup sliced mushrooms (optional)
1/4 cup vegetable oil

Put first four ingredients in a mixing bowl and stir slightly; the eggs should not be well beaten.

Heat wok or pan hot and dry. Add the oil. Brown the garlic and ginger slightly, then add the rice. Cook for 2-3 minutes, stirring to break up lumps and coat with oil. Add the rest of the ingredients except the egg mixture. Fry and stir constantly until thoroughly mixed. Add the egg mixture while stirring the rice so it will cover as much of the ingredients in the pan as possible. Cook about 2 minutes, stirring constantly. Serve while hot.

Answer 3

Reduce the amount of water while boiling the rice. Do not uncover while steaming. After melt a teaspoon of butter in a frying pan add rice and frozen peas and green onions and crack and egg in the middle of the pan and move the rice into it as the egg cooks.

Answer 4

Fried Rice (chow Fun)

3 cups rice, Cooked
3 slices bacon
3 eggs, slightly beaten
1 1/4 cups meat, finely diced
2 green onions, finely chopped
1/2 lb fresh bean sprouts
6 mushrooms, sliced
salt
1 dash black pepper
2 tablespoons soy sauce
4 servings

1. Cook bacon til lightly browned but not crunchy and set aside.
2. Add beaten eggs to bacon drippings and scramble.
3. Remove and chop very fine.
4. Add cooked rice and fry for approximately 5 minutes stirring constantly then add remaining ingredients; mix well and continue cooking for 10 minutes longer.
5. Serve piping hot.
6. NOTE: Use your favorite meats; pork, chicken, ham, beef, or shrimp, or experiment with whatever tastes good to you.

Answer 5

I use the Boil-In-Bag rice. It never clumps. Once it is boiled and drained I dump it into a large bowl. I scramble and egg and chop it and add it to rice, slice small green onions add them, fry bacon until it is crisp and crumble it in also with a tablespoon of bacon grease, the put it all into skillet and fry for a few minutes. Return to bowl and add soy sauce. Really good. I especially like it with grilled chicken or ribs.

Answer 6

well it depends on what variety of rice you are frying there are some variety of rice which are known for being sticky like the japanese rice, but an easy way to avoid clumping of rice is by adding a little amount of vegetable oil on your rice and toss it ocassionally

Answer 7

Watch the amount of water you are adding. You may be adding to much. Also buy GOYA, you can't fail with that brand of rice. I cook for a living and that's the brand I use.

Answer 8

You need to be careful about the amount of water you are adding in. Also, when you start use some sesame oil at the bottom of the pan. This will keep it less stick and add great flavor!

Answer 9

go to allrecipes.com!