Why is my fried rice always clumpy?

Question

I've been trying to perfect my fried rice for a few weeks now. No matter how I cook it, my rice is always clumpy, like sticky rice. It's not nicely separated from each grain like it should. Help?

Answer 1

Never use fresh steamed rice.
Always use rice that is at least a day or two old.
Rice that has been in the refrigerator for a few days is best.

Fried rice began many centuries ago as a dish prepared from leftovers. That included leftover rice. Rice that is a few days old and refrigerated will give you the texture you want. Just throw it in the wok. Don't re-steam it.

For a real treat, use Jasmine rice from from Thailand instead of American rice.
American rice or Basmatti rice is used in Chinese and other Asian restaurants for customers. Jasmine rice is use at home by loving Asian moms for their families.

Try adding very little sweet (thick) soy sauce or oyster sauce. Thick soy sauce is regular soy sauce mixed with molasses. It has strong flavor so use sparingly.

和平

♥

Answer 2

Quit fighting with your rice.
You can go through many pots of rice before you get it anywhere near right -- if you are trying to make fried rice from freshly made rice.

Fried Rice is a partially "leftover" dish.
The "leftover" is the rice.

As a practical approach, I usually over-make rice on any given day.
That same day, I'll use a portion of that rice in a fresh rice dish.
The remainder of the rice goes into the fridge for a fried rice meal the next day (I've used it up to 3 days later).

You'll be amazed at how easily the rice handles after a day in the fridge. The grains will easily and nicely separate as you are accustomed to.

Again ==>> Leftover Rice ==>> Fridge ==>> Next Day "Fried Rice"

Easy . . . Now you can focus more properly on the ingredients for your fried rice.

Answer 3

It's best to use long- grain rice when making fried rice. You could be using the wrong kind of rice (like Japanese rice, which is really sticky).

You might also be putting too much water when making your rice. Usual ratio when making rice is 1 part water, 1 part rice. The rice should come out perfect is you do that, then you can use it for your fried rice.

Answer 4

It is an art to cook fried rice, the rule of thumb is to use only the rice that was cooked one day ago.
Remember to cook according to 1 cup of rice to 2 cups of water. Once cooked, cool the rice and leave in a room temperature. DO not fried the rice immediately after cooking, leave it overnight.
Cook the rice the next day and also the flame is important too.

Answer 5

You have to cook fried rice on a very high heat, turn the stove element to high. And stir continuously so the rice wont burn. Take it off the element as soon as it is cooked. If you cook fried rice on a low temperature , then it will clump. You wont get separated grains, but you will get a nice fried rice without clumps.

Answer 6

The best fried rice have to be a "overnight" rice. Don't use rice which you have just cook, left it over night. You have to fried till each grain of rice start "jumping", then it's considered a perfect fried rice.

Answer 7

When cooking fried rice using normal rice, you should use overnight refrigerated rice or leftover rice. This ensures that the rice does not contain a lot of moisture and is hard enough to give the best results.

Answer 8

well i use basmati rice ,
you should soak it in cold water and rinse through. get as much starch out of it as you can,
then fry a chopped onion in a pan with olive oil and some salt. then stir in the rice. until glazed. then add water an inch over the rice and cover. and boil on a high heat, let the rice soak op all the water and then turn it off . the rice should then be nicley cooked and seperated. ( ihope ) lol
good luck

Answer 9

You use too much water cooking the rice. Leave it in the fridge overnight. Fried rice is always best with old rice. SO even if its not wet its better if you leave it in the fridge overnight.

Answer 10

That's because you add too much water.

I hope my experience as live-alone-cook helps you hahaha.

First boil the rice with very little amount of water; water must cover the rice only one horizontal finger high over it. Boil it until all water has evaporated and then fry it like the other guy said.