Why does my fried rice always turn out sticky?

Question

I cook the rice first by boiling it. Then I put oil and soy sauce in the pan to fry it. IT is always so sticky.

Answer 1

Cook your rice...and allow it to cool....ideally cook it in the evening..use it for the fried rice later in the day...what u need is not stick wet cooked rice,but juct cooked rice with minimum
moisture.And doon't over cook the rice,they end up beraking....cook then to abt 95% done..the 5 % is done while tossing.
Secondly u need to toss it on high pressure,only to reduce the time on the gas range.
Ideally u should be seasoning the pan before tossing the rice in..that is....put a ladle of oil on the pan,and let it smoke,then the oil goes back from where ut came and u have a seasoned pan..this avaoids the rice from sticking to the pan...rice would stick and get greasy whrn the pan is cool and not hot, which we don't need for friedrice.the soya sauce goes in the end...once the other ingredients are done with..it needs no cooking itm..just final tossing.!Donot use too much oil again......you'll end up with greasy rice..if not sticky!!!!
Essentials for a Perfect Fried Rice:
1) Chinese Wok
2) High Pressure Gas Burner
3) 95 % cooked cold boiled Rice
4) Oil for seasoning the Wok
5) Ladle to Toss the rice
6) Soya Sauce,Spring Onions,seasoning,Meat,Scrambled Egg,Bean Sprouts.....
NOTE:- Fried Rice should have all ready cooked meat or vegetables tossed in it with seasoning......cooking time is mimimun!!

Answer 2

It depends on the type of rice you use, also the duration of time you been boiling it, also the amount of water you use. If you use too much water (which I think thats what you're doing) and reduce it down, you'll have mush and sticky rice.

Best grain for fried rice is Thai Rice. If you can't find that, use Jasmine. American (Uncle Ben) Long grain rice has a rubbery taste and doesn't work well. Do not get Japanese rice, its made to be sticky. When you boil the rice and add water...do the finger test. The water should be one inch above your rice, which is the same length as the first section of your index finger. Boil it until the water is reduced. Shut off your boiler, and let the water evaporate. Then you'll have nice fluffy rice. Make sure theres no water left, then proceed to cook your fried rice. Peanut Oil tastes the best, if not vegetable oil. Soy sauce, salt, pepper are main ingridients. What brings out the flavor are onions and eggs. (scallions)

Answer 3

could be the rice, use long grain, but the real trick is to not over cook the rice in the first place, and then thoroughly cool it before frying. I make a double batch of rice, keep half in the frig and use it within a few days for fried rice. Also use a flat spatula and turn from the bottom of the pan, don't stir it.

Answer 4

Use a long grain rice, here is a recipe: 1 cup long rain rice. place in bottom of pan and cook raw rice, stirring constantly, when rice is browned, not burned, add 2 cups chicken broth, do not stir once water is added. bring to a boil, put lid on, once boiling reduce heat to simmer for 15 minutes. do not remove lid or stir in the 15 minutes. After the 15 minutes turn the flame off and let the rice sit for 5 minutes. place rice in refridgerator until cool. then make your fried rice. your rice must be cool to make fried rice.

Answer 5

You might be cooking the rice with too much water. When you do this, more starch is released and causes the rice to stick more. Try adding less water and break up the rice while your frying.

Answer 6

halokitty is right. As a person of Chinese heritage, I can tell you we always made fried rice with day-old rice. Of course, this was home cooking. The reason why you can't ever make Chinese food like take-out is that the commercial woks cook food at enormously high temperatures. That's why my parents had a commercial wok installed in our basement. In fact, I think all my childhood friends' parents did that....

Answer 7

after boiling the rice first take oil in the pan and then fry rice in it.it would not stick if u use more oil.

Answer 8

When you are making fried rice, it is better to use left-over rice. It has less moisture so would not become sticky when frying it.

Answer 9

rice comes in three types, long, short and medium. Long grain rice is best if you don't want sticky. it has less starch in it. Medium is good for desserts and saucy rices like the ucle bens style, and short is more for rissoto and sushi as it is the most stick, most amount of starch. Check out the food network, under Alton Brown. He explains it all and is very thorough with brands and names

Answer 10

cook the rice in advance, when its cool already, place it in the freezer for an hour

better yet, cook the rice a day before and place it in the ref overnight

trust me