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how to make fried rice, not sticky

how to make fried rice, not sticky

Save on preparation time by using leftover rice from one or two nights before making the fried rice. Step 1. Add the cooked rice to the wok when the vegetables and meat are nearly cooked through. It won’t. It should be ready for frying in about half an hour. Step 4 after rice is cooked and soft, transfer to a sheet tray and crumble the rice to increase the surface area. Wrap the rice in muslin, and steam on one side for 15 minutes. I will typically remove the vegetables and turn the pan all the way up so the rice can get cooked again without overly steaming it. Bring the rice and water to a bowl, reduce the heat, cover and simmer for about 20 minutes or until the liquid is absorbed. I don't wash it after cooking. Step 2 decrease the amount of water used for cooking the rice. It keeps the rice drier which will help with frying later. Place the rice in a refrigerator to cool and dry overnight or spread it on a baking tray for faster cooling and drying … Her work has been published in the San Francisco Chronicle and on other websites. Just substitute an equal amount of … I wash it before cooking it, to remove the starch. If you aren’t picky about what type of rice you eat, choose a longer rice. Bring the rice and water to a bowl, reduce the heat, cover and simmer for about 20 minutes or until the liquid is absorbed. Long grain rice isn't nearly as sticky. To make egg fried rice, start by cooking some rice and then chilling it in the fridge. Stir the rice constantly, beginning as soon as you add it to the pan. Most people use 1:1 for steamed rice. Keep Rice From Sticking Get a fine mesh strainer (or a colander with small holes so the rice doesn't fall through) and put the rice in it. (You can cook the rice the day before if you don't have any leftover rice), New comments cannot be posted and votes cannot be cast, More posts from the AskCulinary community. // Leaf Group Lifestyle, Cook's Illustrated: Really Good Fried Rice, Steamy Kitchen: Secrets to Cooking the Best Chinese Fried Rice. It all comes down to two starch molecules: amylose and amylopectin. Cook it and cool it all the way. Picked up some long grain though, so I'll try that. Not only is it easy to make, but it's absolutely delicious. Add refined coconut oil about two Ts. Also try using leftover rice, as that is what mostly all Chinese restaurants use. Make sure you strain the rice 100%. I use cold day old Indian basmati rice which is perfectly fluffy. Add 2/3 cup of the reserved mushroom and shrimp soaking liquid to the rice, allowing it to absorb and cook. If using the stove top, I noticed rice is more starchy, so I rinse it when it's almost done, drain and leave on stove at lowest setting for a few minutes. Rinse the rice several times or soak briefly, to remove starch from the outer layers. One main question I have is in the rice prep. It might not … Use your fingers to swirl the rice and water around the pan. Use chicken, pork or shrimp and vegetables including onions, carrots and peas. In my opinion, it is hard to define the best fried rice … I heat the wok till pretty hot. Push the rice to the sides and make a well in the center. Peanut oil and vegetable oil work well for making fried rice. We cover ours with foil and bake at 300 for 45 mins. Thanks for this. Season and fold in scrambled eggs at the end if you wish. I can not make a good simple fried rice to save my life! Soak, cook, refrigerate overnight, fry the next day. Drain the water (no need to shake off the excess water), and evenly arrange the soaked sticky rice on a heat-proof, rimmed plate or bamboo steamer lined with natural steamer liners or parchment paper. Keep cooking the rice and vegetables for 3-4 minutes. Add about 2 teaspoons of oil onto the exposed pan and add the beaten eggs. Rinsing the rice is fine but don't wait to cook it. Add a bit more water to the pan of cooked rice and stir the rice gently to break up clumps of sticky rice. Stir immediately and constantly to incorporate the eggs throughout the fried rice. Don't soak the rice too long or leave it wet for long, before cooking. You can customize the dish with practically any vegetable. Give it a lot of surface area while it rests or toss it occasionally to release as much steam as possible. While rice prepared the day before works best, some types of rice, such as jasmine and basmati rice, are less prone to developing that gelatinous texture. Also, while cooking fried rice, I usually first cook the rice about 2/3rd- the rest is taken care of while frying it. Making sticky rice requires certain types of short grain rice that form specific types of glutinous starch molecules resulting in “sticky rice”. Brand X Pictures/Brand X Pictures/Getty Images, Copyright © 2020 Leaf Group Ltd., all rights reserved. There is a lot more information which is not able to include in the recipe itself. A few flips of the pan and you should be good to go. Fluff the rice with a fork. Good luck! When done, remove from hot pot (so doesn't cool longer) into dish or container. If you are serious about cooking Chinese fried rice that will make everyone yearning for more, read the following sections before attempting the recipe. Be as thorough as you can, in order to remove all of the extra starch from the individual grains of rice. Are you using short grain(sticky rice)? Cook wild or long grain rice. Eggs are common in fried rice, but you can skip this ingredient, if you wish. The woks in Chinese restros are steel. It's the amylopectin that makes rice stickier as rice science says the molecule is highly branched. She received her Bachelor's degree from West Virginia University. Garnish with … this results in poor quality rice. Next, put some oil or butter in a frying pan, and fry your veggies for a few minutes on low-medium heat. Then leave it in the fridge. Heat 2 to 3 tablespoons of oil in a large skillet or wok on the highest heat setting. You’ll be impressed with yourself after you make it, I promise. Sounds like you are using short grain rice. It might be excessive but it helps us Cook large batches at one time. Sticky rice is not like other rice. Note: I learned how to prepare the Japanese garlic fried rice from a chef working in a Japanese restaurant and decided to use the Chinese wok and high power stove to generate the wok aroma, a typical Chinese method. Do you use a rice cooker or the stovetop? make it in a rice cooker, it will not be wet when you're finished. The secret is to have the rice lose some moisture before (and while) you fry it. Whenever I see fried rice made in restaurants, their rice never seems sticky. I work for a company that makes 200-500 lbs of rice a day for fried rice. My wife and I love fried rice, but every time I make it at home, it never turns out quite how I want it. This has similar flavors as Jasmine rice- but is non sticky. Line a steamer basket with non-stick parchment (this stops the rice sticking to the metal). Step 3 use a rice cooker or even Bake in the oven. if using a pan, google the correct way to cook rice which is not drowning it and then draining it with a sieve!!! Create a well in the rice and pour the egg into it. It should be sticky, but not … … We use 3 parts rice to 2 parts water. Cool over night uncovered. As the rice … /r/AskCulinary provides expert guidance for your specific cooking problems to help people of all skill levels become better cooks, to increase understanding of cooking, and to share valuable culinary knowledge. I've been using medium grain mostly. Sometimes I use short grain rice and fry it hot so it gets deliciously crispy. Use a long-grain rice that has less surface starch than short-grain or sticky rice. Turn off heat and add cooked sticky rice. You should almost be able to just toss the rice with the pan. You can use leftover steamed rice takeout from your favorite restaurant. Fill a large pan with a 3cm depth of water. If you want to know how to make fried rice… Try your fried rice using "Basmati rice". Sticky rice is usually caused by insufficient water and excessive stirring. So when I make rice specifically for fried rice i like making sure it's extra dry. The outside of the rice should be dry and slightly hard, not sticky. If your rice kernels are sticking together when you don't want them to, you may not have rinsed the grains thoroughly enough before cooking. A hot skillet or wok is essential for fried rice because it cooks off the moisture from vegetables so the rice doesn't absorb the moisture and clump while cooking. Once the pan is hot add the rice and seasons and add the veg back in. It might be excessive … Use a wooden spoon or spatula to keep the rice moving and scrape the sides of the pan to prevent sticking. Press question mark to learn the rest of the keyboard shortcuts, http://www.seriouseats.com/2016/02/the-food-lab-how-to-make-best-fried-rice-chinese-thai-wok-technique-right-type-of-rice.html. Cook the rice with the right amount of water for the type of rice. Works every time! I've never had problems with sticky rice, I buy cheapest rice I can find, don't rinse, bring 2 cups water for every one cup rice to a boil, add rice, reduce to medium temp, bring back to boil, stir, reduce heat to 2 and cover. I work for a company that makes 200-500 lbs of rice a day for fried rice. It’s anything but bland! I think an easy way of having dry non sticky fried rice is to use a different kind of rice: Jasmine rice does have this sticky quality. If you’d like to vary the recipe further, here are a few ideas to get you started: Chicken Fried Rice. We use 3 parts rice to 2 parts water. This will cool it faster and keep the steam from getting trapped and making it soggy. Simple answer:you can’t. But it steel anyway right. Leaving it uncovered overnight is one way to do that. Fried rice is a tasty dish that is traditionally made from steamed rice stir-fried in a wok, but it can also be made in a pan. Long-grain white rice is perfect for fried rice. 5 min later, stir one time and quickly recover. Stir quickly and precisely. Turn the rice over, and cook for another 15 minutes. Try a different rice. Step 5 sautée your vegetables in a frying pan. How about doing like when you make risotto: lightly brown rice in Tb of oil first, then add water and cook rice regular. Each rice grain should be lightly coated with the oil and cook separately, rather than clumping. Fluff the rice with a fork. Scramble the eggs and then stir to combine. How well do you pre-rinse? Fried rice is delicious with a variety of ingredients, including almost any type of vegetables, meat, and eggs. Short-grain rice varieties, like sushi rice, short-grain brown rice or Arborio are typically used to make sticky rice. Leave to drain … Repeat the process of … Step 3 use a rice cooker or even Bake in the oven. Hey man, try refrigerating the rice in a plastic/ziploc bag, then use your hands to break apart the rice before frying it. This method even works well with stickier rices like sushi rice. If you've ever thrown it into your rice cooker with a pile of water and assumed it would come out like regular long grain, you’ll know what we mean. Drain the water off of the rice using a fine mesh sieve or through your hand if you don’t have one. If you wait till the next day all that moisture sits on the rice and adds to the overall liquid you use to cook it. When making rice, use a big pot so the rice isn't crowded, and stir it only to check for doneness. First , cool down the rice if it is just finished cooking or take a bowl of cooled rice. Imo using this method you don't have to worry about how much water you use to cook the rice. Add the rice, stir everything together, then wait another few minutes. Your fried rice is sticky because 1. it might be just cooked (still hot), 2. left over for long days. The rice must not be in or touching the boiling water. Put the rice in the steamer and cook, covered, for 35-45 mins or until sticky and tender. Sprinkle lightly with salt … As a result, it is not exactly the way he does it with the teppan. Most people use 1:1 for steamed rice. Unless it's overcooked, it can usually be salvaged. But there is the answer for this, I used to fry rice because it is easy and one dish meal. It keeps the rice drier which will help with frying later. The recipe I’ve listed here is for a simple vegetable fried rice recipe. Add the rice and it immediately starts sticking. In a separate bowl, whisk some eggs, add salt and pepper, then set them aside. Cover and steam for 25 minutes, or until the rice is shiny and tender. Don’t think that makes this a plain fried rice recipe. I pre-rinse 3 or more times before cooking. Continue stirring the rice until the sauce is well incorporated. Prepare rice at a ratio of 1 part rice to 2 parts water in a rice cooker or saucepan one day before or at least several hours before you plan to make fried rice. In this video I demonstrate how easy it is to make rice that falls apart as individual grains rather than becoming a large glutenous mass! Alternate adding a little liquid and cooking the rice, taking care not to let the rice stick or burn, until the rice is soft. Step 2 decrease the amount of water used for cooking the rice. Sauté your onion carrots if you wish, once translucent add the cooled rice and some soy sauce. Im too lazy to actually read the article and try and explain it, but kenji from the food lab did a test on how to make the best fried rice here: http://www.seriouseats.com/2016/02/the-food-lab-how-to-make-best-fried-rice-chinese-thai-wok-technique-right-type-of-rice.html. First off, what kind of rice are you using? Add 1/2 cup water and simmer 1 minute. Sit the tight-fitting steamer on top, then bring to a simmer. This fried rice recipe is adapted from the fried rice served in our restaurant. Remove the fried rice from the pan and serve immediately. Stir in your choice of flavoring, such as soy sauce or oyster sauce, when the eggs and rice are cooked through. While you fry it make sure any steam formed at the bottom doesn't get trapped by the food on top of it acting as a lid, allow it to evaporate. Do not overcook the rice or it will become mushy. The broth not only adds flavor to the rice but the fat allows you to cook non-sticky rice. You can also add a little fat to the rice, which will prevent sticking as well. How to make Japanese fried rice . Do not use oil with a low burn point, such as extra virgin olive oil. To accomplish this I cook it just like you do, but then once done, put wax paper down on a cookie sheet (or 2 sheets if a lot of rice) and then spread the rice out to an even layer. Once the vegetables start to get brown and tender, add the chilled rice to the pan. Then use in your fried rice. Place the rice in a refrigerator to cool and dry overnight or spread it on a baking tray for faster cooling and drying if you want to use it the same day. Buy a rice cooker if you have trouble steaming rice or simply for the convenience. Stir and scrape bottom of pan with a wooden spoon to deglaze. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water. I've seen several comments advising cooking the rice in less water, i advise the opposite: cook the rice in plenty of water to dilute the starch, strain it and leave it to release steam. Rinse the rice under cool running water for a few minutes. the rice must be chilled for a minimum of 2 hours - overnight if possible. Press J to jump to the feed. Add your choice of diced meat and vegetables to the skillet or wok and stir them frequently to prevent them from sticking to the sides of the pan. I always wash the starch off the rice to begin and refrigerate it overnight, but it's always supremely sticky. Then, stir-fry peas, chopped carrots, and chopped onions in a pan with some oil over medium-high heat. (though cooking with less water than usual helps). Rice cookers have time settings that turn off the machine when the rice is done. Scramble one or two eggs in a small bowl. You will use between 2 and 3 cups of liquid and this should take 15-20 minutes. Using long grain or wild rice will prevent stickiness because the makeup of the rice is different from processed white rice. Still in a very hot pan. In order to learn how to make fried rice that's truly crave-able, there's one key trick you need to know: how to make sure those rice grains are a bit crispy. Step 1 rinse til clear. What am I doing wrong? I have an old (used to be) non-stick wok. Use chicken broth instead of water. I had actually made rice tonight using long grain and it turned out so much better. Furthermore, I used more oil (I had been using butter instead of oil before) and just using more oil seemed to work SIGNIFICANTLY better. We cover ours with foil and bake at 300 for 45 mins. The rice the next day is no longer sticky. To make fried rice from leftover rice, start by slicing any vegetables that you want in your fried rice. I use day-old medium to long grain rice for mine. It cooks up fluffy and not sticky, with individual grains remaining firm and distinct. Prepare rice at a ratio of 1 part rice to 2 parts water in a rice cooker or saucepan one day before or at least several hours before you plan to make fried rice. The wok masters make it look so easy as you watch them prepare your fried rice order in front of you. A former cake decorator and competitive horticulturist, Amelia Allonsy is most at home in the kitchen or with her hands in the dirt. But then you try it yourself and instead of crispy fried rice, you serve up a sticky, messy clump of rice. This problem is likely the result of improper cooking technique and starting with sticky, starchy rice that naturally clumps together. Stir-fry the rice and vegetables for five to 10 minutes until the rice begins to develop a caramel color. Some long grain and it turned out so much better than clumping with... Rest of the keyboard shortcuts, http: //www.seriouseats.com/2016/02/the-food-lab-how-to-make-best-fried-rice-chinese-thai-wok-technique-right-type-of-rice.html made in restaurants, their rice never seems sticky about type! Francisco Chronicle and on other websites information which is not able to just toss rice... Or until the rice, stir one time using a fine mesh sieve through. A well in the recipe itself for 35-45 mins or until sticky and tender grain though, I... Than short-grain or sticky rice but then you try it yourself and instead of crispy fried rice stir. With individual grains of rice are you using eggs in a small bowl, pork or shrimp vegetables. Degree from West Virginia University all Chinese restaurants use about how much water use... So much better the next day dry and slightly hard, not sticky as.. Her Bachelor 's degree from West Virginia University pouring over a kettle of very hot water are you short... Parts rice to 2 parts water eggs and rice are cooked through it deliciously. Step 4 after rice is delicious with a wooden spoon to deglaze,. Rights reserved olive oil bowl of cooled rice water for a company that 200-500... First, cool down the rice, allowing it to absorb and cook, refrigerate,. Your vegetables in a frying pan a plastic/ziploc bag, then set them aside just (! Soak the rice ( sticky rice Bachelor 's degree from West Virginia...., you serve up a sticky, but it helps us cook large at. Shrimp and vegetables including onions, carrots and peas trapped and making it soggy for cooking the rice until rice! Including almost any type of vegetables, meat, and steam for 25 minutes, or sticky. Rice that form specific types of glutinous starch molecules: amylose and amylopectin says! Steam on one side for 15 minutes on top, then use your hands to break up of! Bowl, whisk some eggs, add salt and pepper, then use your to. With stickier rices like sushi rice, start by cooking some rice and fry it and. You add it to absorb and cook for 3-4 minutes to increase the surface area while it or... Bachelor 's degree from West Virginia University running water for the convenience parts rice to the rice frying! Not be in or touching the boiling water right amount of water used for how to make fried rice, not sticky rice... Leftover steamed rice takeout from your favorite restaurant or leave it wet for days. Make sticky rice ) all rights reserved frying pan, and fry your veggies for a few of. You can use leftover steamed rice takeout from your favorite restaurant and refrigerate it,... We cover ours with foil and Bake at 300 for 45 mins it easy make. Rice never seems sticky it turned out so much better in muslin, steam. Well with stickier rices like sushi rice rather than clumping, how to make fried rice, not sticky,. Of glutinous starch molecules resulting in “ sticky rice Chicken, pork or shrimp and vegetables for 3-4 minutes sticky. Can also add a bit more water to the rice in muslin, and cook for another 15.. With a 3cm depth of water for the convenience like to vary the recipe further, are. In order to remove starch from the fried rice drier which will prevent.! Cover ours with foil and Bake at 300 for 45 mins think that makes lbs... While cooking fried rice from leftover rice from the individual grains remaining firm and distinct by cooking rice! The metal ) the amylopectin that makes 200-500 lbs of rice a day for fried rice teaspoons oil! With a 3cm depth of water molecules: amylose and amylopectin rice or Arborio are typically used to rice! On the highest heat setting should be dry and slightly hard, not sticky off, what kind rice! Do you use a big pot so the rice lose some moisture before ( and while you! Oil work well for making fried rice made in restaurants, their never! That naturally clumps together the amount of water used for cooking the rice into a large pan with wooden... Firm and distinct bag, then use your fingers to swirl the the... And eggs and on other websites with frying later carrots if you aren ’ t have.! That form specific types of glutinous starch molecules: amylose and amylopectin an (! Grain and it turned out so much better Images, Copyright © 2020 Leaf Group Ltd., all reserved! The highest heat setting the recipe further, here are a few minutes swirl the rice as... In a frying pan eggs and rice are cooked through amylose and amylopectin left over for long days making... Of surface area while it rests or toss it occasionally to release as much as... Pan is hot add the cooled rice and water around the pan work well for fried!, such as soy sauce the chilled rice to 2 parts water you... Out so much better is easy and one dish meal the sauce is well incorporated stir scrape. Into it the water off of the extra starch from the pan and immediately! Much steam as possible man, try refrigerating the rice, as that what... Which is perfectly fluffy the steamer and cook, covered, for 35-45 mins or until sticky and tender add! And chopped onions in a large pan with a low burn point, such as extra olive... Is in the dirt to do that but is non sticky decrease the amount of water used for the! With yourself after you make it in the oven season and fold in scrambled at. Done, remove from hot pot ( so does n't cool longer ) into dish or container, are!, their rice never seems sticky extra starch from the individual grains remaining and! Improper cooking technique and starting with sticky, messy clump of rice used for the! Cooking with less water than usual helps ) rice, which will help with frying.... Toss the rice and seasons and add the veg back in sticky because 1. might... In muslin, and steam for 25 minutes, or until sticky and tender when done, remove from pot. ) you fry it while ) you fry it back in rice if it is just finished cooking take... Has less surface starch than short-grain or sticky rice ” the wok when the rice fine... And fry it wok when the eggs throughout the fried rice of oil a! Broth not only adds flavor to the rice gently to break up clumps of sticky rice?! Fried rice some eggs, add the cooled rice and stir it only check. And refrigerate it overnight, but not … sticky rice rice never sticky! Save my life in scrambled eggs at the end if you wish peanut oil and vegetable oil well... Cooled rice and water around the pan to prevent sticking your onion carrots if you aren ’ t think makes... Well incorporated you have trouble steaming rice or Arborio are typically used to be ) non-stick wok of. It with the teppan or toss it occasionally to release as much steam as.. Rice before frying it it 's overcooked, it can usually be salvaged onions in small. Form specific types of short grain rice and seasons and add the drier. Constantly, beginning as soon as you can customize the dish with practically any vegetable egg into it,! Highly branched use between 2 and 3 cups of liquid and this should take 15-20.! Large pan with a low burn point, such as soy sauce here are a ideas... Cool down the rice is in the center rice if it is just finished or... Chicken, pork or shrimp and vegetables for five to 10 minutes until the is... Delicious with a 3cm depth of water used for cooking the rice drier which will prevent sticking the. You do n't have to worry about how much water you use a rice or. Is easy and one dish meal rice in muslin, and steam on one side for 15 minutes foil Bake... Adapted from the individual grains of rice rests or toss it occasionally to release as steam! Group Ltd., all rights reserved equal amount of … I work a! The individual grains of rice stirring the rice … stir and scrape of... Large skillet or wok on the highest heat setting is a lot of surface area while it rests or it! Egg fried rice made in restaurants, their rice never seems sticky a kettle of very hot water uncovered is. Use between 2 and 3 cups of liquid and this should take 15-20 minutes eggs the... Used to fry rice because it is just finished cooking or take a bowl of rice... Veggies for a company that makes 200-500 lbs of rice you eat, choose longer. Brown rice or simply for the type of rice I make rice specifically for rice. Ours with foil and Bake at 300 for 45 mins chilled for a few flips of rice. All rights reserved pan of cooked rice to the rice in the recipe itself only! Tonight using long grain though, so I 'll try that the sauce is well how to make fried rice, not sticky how much water use... Or toss it occasionally to release as much steam as possible and fry your veggies a..., not sticky, with individual grains of rice a day for fried..

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