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Rice should be cold before frying to avoid becoming moist and mushy.
Photo: Takedahrs / Pixabay
Preparing fried rice like the ones you enjoy in a Chinese restaurant is possible not only with proper technique, you should also choose the right rice.
We will see how to prepare a fried rice with the grains separated a slightly brown color and a soft interior.
1. What is the best type of rice to make fried rice?
According to Taste Asian Food, the best type of rice for frying should have a chewy texture and be less starchy. For these cases, the medium grain rice it has a balance of chewiness and the ability to hold the shape of individual grains after frying.
He thai jasmine rice It is also an option for fried rice, as it has a perfect balance of stickiness and does not go mushy easily.
If you use a short grain sushi rice you will get a stickier and starchy rice. Whereas a long grain rice like Basmati will result in a dry and hard fried rice.
2. Rinse the rice
Rinse the rice from four to five times until the water runs clear; this it will remove excess starch. Reducing starch helps prevent rice grains from clumping while frying.
3. Sponge the rice
The Spruce Eats recommends making sure to fluff the rice before cooling and storing it so do not harden into a block.
Among Bon Appetit’s basic tips for cooking rice, it indicates boiling the rice-water mixture; Cover pot with a tight-fitting lid before reducing heat to low.
Once cooked it will laugh at the fire, uncover it and lay out a clean folded towel and dry over the top of the pot; replace the cap. The towel will absorb excess moisture and prevent condensation from dripping onto the rice. Let it rest for about 15 minutes to harden and then fluff up your cooked rice with a fork.
4. Safe storage
Cooked rice should store in the refrigerator within an hour to two hours at most after cooking to avoid food poisoning from Bacillus cereus.
5. The rice should be cold
The rice should be cold before frying, if it is warm it will become moist and soft.
Before frying the rice, check that the grains do not clump together, if so, break the lumps with the hands.
6. Little sauce
Use a small amount of soy sauce, Worcestershire sauce, oyster sauce, or fish sauce. If you use too much sauce, the color of the rice will turn dark, we don’t want a brown shade. Add the sauce little by little for keep rice dry during the stir-fry.
7. Use the right pan and oil
If you don’t have a wok use a big pan to prevent the grains from falling during sautéing. Suitable oils for frying should have a high smoke point such as peanut oil, vegetable oil, or avocado oil.
Add a little oil to the pan and wait until it is very hot before adding the rice.
Saute in small batches to keep the heat of the rice throughout the frying process.
Fry over high heat and don’t stop stir to prevent the rice from sticking.
8. Ingredients in small pieces
The ingredients you decide to add, such as vegetables, meats, and seafood should be in small pieces so they can cook quickly. Fish meat is not suitable because it falls apart easily when frying.
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