Whats the best way to fry rice?

Question

I always make it and it turns out sticky and clumpy, but i think its because of the way i boil it. put my pan on the stove (its not a wok, a skillet) and heat it up. then i put soy sauce in the pan and then add my rice. ive heard both to use cold rice and hot from different people. ive used warm, not realy cold. it comes out not nearly as good as the local chineese resturant. what am i doing wrong?

Answer 1

3 cups cooked white rice
1 tablespoon vegetable oil
3 ounces mushrooms, sliced
1/2 cup diced carrots
1/2 cup peas
1 cup bean sprouts
2 medium green onions, sliced
2 eggs
3 tablespoons reduced sodium soy sauce
Dash pepper
Heat oil over medium heat in a nonstick skillet. Cook mushrooms, carrots and peas in oil for 2 minutes, stirring frequently. Add the bean sprouts, onions and rice and stir-fry until mixture is hot.

Push the mushroom-rice mixture to one side of the skillet and reduce heat. Beat the eggs slightly in a small bowl and add to the cleared side of the skillet. Cook over medium heat, stirring frequently until eggs are cooked but still moist. Combine the eggs and rice mixture, stir in soy sauce and serve.

Answer 2

I run Asian restaurants, I think I can help you.

So here is the best way to do fried rice:

RICE PREPARATION:
1-TAKE JASMINE RICE (less sticky than other type)
2-BOILED IT (PUT THE WATER JUST LESS THAN 1 INCH ABOVE THE RICE IN THE CASSEROLE)
3-AT THE BOILING POINT, TURN THE FIRE AT LOW AND PLACE THE LID HALF COVERED. AFTER 2 MINUTES PUT THE LID BACK. LET IT STEAMED FOR 10-15 MINUTES.
4-YOUR RICE SHOULD IT BE JUST WELL DONE. NOT TO STICKY NOT TO DRY.
5-IN A COOKIE PAN, LAY DOWN THE RICE (SPREAD ALL OVER THE SURFACE) AND LET IT SIT TO COOL DOWN OVERNIGHT.
6-THE NEXT DAY, BRAKE TO SEPARATE AS MUCH AS POSSIBLE THE RICE GRAINS.

TOPPING PREPARATION:
1-CUT YOUR MEAT (PORK, BEEF, CHICKEN OR SHRIMPS)
2-CUT YOUR VEGETABLE (ANY TYPE)
3-BEAT AN EGG, MAKE AN OMELET AND CHOP IN JULIENNE.

THE FRYING PART:
1-HEAT UP THE OIL AND CARAMELIZED BY ADDING A BIT OF SUGAR.
2-SAUTEED THE MEAT WITH A BIT OF SALT AND PEPPER (PUT ASIDE)
3-SAUTEED THE VEGETABLE (PUT ASIDE)
(ADD MORE OIL FOR EACH STEP)
4-FRIED THE RICE (ADD THE SOYA SAUCE AFTER 3 MINUTES UNTIL THE COLOR IS GOOD FOR YOU)
5-INCORPORATE THE VEGGIES
6-INCORPORATE THE MEAT AT THE VERY END.

...ENJOY YOUR FABULOUS FRIED RICE :)

PS: IT SEEMS A LONG PROCESS BECAUSE OF THE RICE PART. BUT TO COOL FASTER THE RICE JUST HIT THE FAN ON IT.

-DAVID

Answer 3

we just learned ourselves the secret is to use cold rice. The moisture is causing the clumps. So dry rice helps. If you put the rice on an uncovered plate in the fridge overnight you will get better results

At least room temp. Its better if the rice is out of the fridge. Then the cold rice is put in skillet, pan, or wok and soy sauce is added as it heats up.

Answer 4

I only made fried rice the day earlier on the on the spot and it got here out somewhat sturdy and that i used Jasmine Rice. For sturdy effects you should cook dinner the rice correct and also you may favor to anticipate the rice too quiet down. I commonly make fried rice when I have left over rice that has been sitting contained in the refrigerator for an afternoon. I have tried making fried rice without cooling the rice for that lengthy and the outcomes changed into very undesirable, tender fried rice isn't sturdy in any respect.

Answer 5

This is my basic procedures for fried rice.

1) You need to heat your frying pan very hot, the hottest you can with your stove before you put oil on it. (Put oil, not soy sauce)
2) Add slight beaten eggs (with a bit of salt when you beat them)to pan, scramble, then add cold rice then stir fry quickly for 2 minutes or till rice dried and jumping in your pan
3) Add salt to taste, sprinkle chopped green onions.

I do not add soy sauce because it darken colour of my fried rice and soy sauce burns easily in hot pan. We cook Jasmine rice daily and long gain rice is better for fried rice.

Answer 6

Start with a tablespoon or so of sesame oil (toasted sesame oil is the best kind), then add your rice and soy sauce. You don't need sesame oil, per se, but it has a nice nutty flavour and you will always need some kind of fat if you are going to fry rice, even if it's just canola oil. A bit of rice wine makes for nice seasoning, too. Sliced up scallions are yummy, and sprinkled sesame seeds.

Answer 7

Here's how I do fried rice -- and my description uses leftover rice but there's no reason you couldn't make it with freshly cooked (that is, hot) rice. DON'T USE RAW RICE. And for the meat, I also use leftover pork or chicken where possible, though you can also use baby shrimp or minced Chinese barbecue pork (cha shu).

1 egg, beaten with a pinch of salt and a few spoons of water
1 small onion, diced
1 clove garlic, minced or mashed
1/2" (12mm) section of ginger root, minced or mashed
1 carrot, diced
1/4 cup peas, fresh or frozen
2 tablespoons vegetable oil (canola, peanut, etc.)
1/2 cup meat (optional), diced -- see Note
3 to 4 cups leftover cooked rice (cold or hot)
About 1/2 cup water
Soy sauce and sesame oil to taste

Prepare all vegetables, egg and meat before heating your wok. When everything is ready, bring the wok to cooking temperature and add the vegetable oil, pouring down the sides and swirling to prepare the cooking surface.

First cook the onion, carrots, garlic and ginger, turning rapidly in the hot oil (stir-frying) till the onion is clear and the carrots darken slightly. Scoop out the vegetables (you can safely put them back in the bowl you had them in before cooking) and adjust the oil if necessary.

Pour the beaten egg down the sides of the wok so that it starts cooking immediately. Stir and lift to cook quickly; as the egg starts to set, chop it lightly with your spatula to break it into small pieces (about the size of the carrots). Then add the meat, return the vegetables to the wok, and stir to mix and heat through.

Add the rice, breaking it up slightly; pour water over the rice to soften it and aid in the cooking. Use the spatula to break up the "chunks" of cooked rice and distribute the meat and vegetables evenly. Continue stir-frying -- lift sections of the rice and turn them so that all the kernels have a chance to be heated. When it looks as though the rice is about half done, add the peas -- if you add them too soon they'll get too soft.

Add soy sauce now, continuing to stir the rice so that the soy sauce gets evenly distributed; I like to sprinkle on a little sesame oil at this point because everybody in my family likes it. Serve when the rice is heated all the way through (you'll be able to tell from the steam).

Notes

1. If you're cooking with raw meat, dice it and cook it in with the onions till its fully done. I tend to use leftover pork roast/chops, cooked chicken, or as I say commercially-prepared Chinese barbecue pork (chashu) -- especially the last because our market sells a very tasty chashu that makes this dish easy to prepare. And because the dish uses leftover rice, there's something very frugal about using leftover meat as well.

2. Variations: I like to add a little tuong ot-toi sriracha (Vietnamese chile paste) or "sweet chile sauce" (looks like golden syrup with pieces of red pepper floating in it). It's also good with cilantro, chopped peanuts and a few bean sprouts mixed in at the end, then served with a wedge of lime squeezed over it -- though that of course makes it more Thai than Chinese.

3. It's really not as hard as it sounds. As with all Chinese cooking, the real work is in the prep, getting your veg and meat chopped up and sorted; once you start putting it into the wok, it should be just a few minutes before it's at the table.

4. As a very general rule, the first thing that goes into the wok is oil, not soy sauce. Soy sauce is virtually always the LAST thing into the wok -- the oil prepares the surface for cooking and keeps the food from sticking to it, as well as coating the food to help it cook more evenly; the soy sauce adjusts the seasoning and adds the finishing touch to the flavor balance.

Answer 8

1) cold rice
2) add the soy sauce when the fried rice is nearly done otherwise the rice / ingredients may get burnt

Answer 9

Try adding a few drops of sesame oil to the water before adding the rice. Works for me.

Answer 10

Have you ever tried to rinse some of the starch off the rice before cooking it?