Tips on How to Make the Best Fried Rice

Cooking fried rice isn’t a science -- it’s so simple to make at home. Making it is easy in theory, but getting it right takes a little know-how. We’ve shared a basic fried rice recipe before. Now, we’ll share on how to make the best fried rice in your kitchen.

Use cold, day-old rice
Freshly-made grains of rice are bloated with water (mushy), which are nearly impossible to get as crunchy and crisp as good fried rice should be. Left in the fridge overnight, the rice grains will firm up, making it easier to separate. But, day old rice tends to clump, so you'll need to break it up by hand before stir-frying. If you can’t wait, make a batch of freshly-cooked rice and spread it in a thin layer on a sheet tray. Put the tray in the refrigerator for 15-20 minutes, then portion out the rice into individual freezer bags. Freeze for a couple hours before cooking.

Use medium to long grain rice
Short grain rice tends to be softer and stick together. Choose medium to long grain rice for fluffy, sturdy grains that don’t clump or fall apart when fried.

Hot wok and adequate oil
Remember to preheat your wok before adding ingredients. And an adequate amount of oil will ensure your ingredients don’t stick to the surface.

Use big pan
Ideally, you should cook 1 to 2 servings at a time. When you have too many ingredients, the wok doesn’t get hot enough and your ingredients will get soggy, causing the rice to clump together.

Not too much saucy seasoning
Don’t overdo the saucy seasonings like soy sauce or oyster sauce. Too much sauce will make your rice mushy.

Prepare your ingredients
If you want to cook your fried rice perfectly, your ingredients need to be ready to go.

Now that you have the knowledge on how to make the best fried rice in your very own kitchen, shall we practice it real soon?


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