The woks in Chinese restros are steel. Stir-fry the rice and vegetables for five to 10 minutes until the rice begins to develop a caramel color. Works every time! I've been using medium grain mostly. I have an old (used to be) non-stick wok. // Leaf Group Lifestyle, Cook's Illustrated: Really Good Fried Rice, Steamy Kitchen: Secrets to Cooking the Best Chinese Fried Rice. This will cool it faster and keep the steam from getting trapped and making it soggy. Season and fold in scrambled eggs at the end if you wish. Sauté your onion carrots if you wish, once translucent add the cooled rice and some soy sauce. You should almost be able to just toss the rice with the pan. Hey man, try refrigerating the rice in a plastic/ziploc bag, then use your hands to break apart the rice before frying it. 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. Use a wooden spoon or spatula to keep the rice moving and scrape the sides of the pan to prevent sticking. Stir the rice constantly, beginning as soon as you add it to the pan. Picked up some long grain though, so I'll try that. Sometimes I use short grain rice and fry it hot so it gets deliciously crispy. Leave to drain … /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. Whenever I see fried rice made in restaurants, their rice never seems sticky. Put the rice in the steamer and cook, covered, for 35-45 mins or until sticky and tender. make it in a rice cooker, it will not be wet when you're finished. Scramble the eggs and then stir to combine. Imo using this method you don't have to worry about how much water you use to cook the rice. Step 2 decrease the amount of water used for cooking the rice. Furthermore, I used more oil (I had been using butter instead of oil before) and just using more oil seemed to work SIGNIFICANTLY better. The recipe I’ve listed here is for a simple vegetable fried rice recipe. There is a lot more information which is not able to include in the recipe itself. Most people use 1:1 for steamed rice. You will use between 2 and 3 cups of liquid and this should take 15-20 minutes. It might not … 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. Add 2/3 cup of the reserved mushroom and shrimp soaking liquid to the rice, allowing it to absorb and cook. Sticky rice is not like other rice. Don’t think that makes this a plain fried rice recipe. 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. I had actually made rice tonight using long grain and it turned out so much better. We use 3 parts rice to 2 parts water. Place the rice in a refrigerator to cool and dry overnight or spread it on a baking tray for faster cooling and drying … Using long grain or wild rice will prevent stickiness because the makeup of the rice is different from processed white rice. This fried rice recipe is adapted from the fried rice served in our restaurant. 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. Sticky rice is usually caused by insufficient water and excessive stirring. It cooks up fluffy and not sticky, with individual grains remaining firm and distinct. I use day-old medium to long grain rice for mine. It's the amylopectin that makes rice stickier as rice science says the molecule is highly branched. As a result, it is not exactly the way he does it with the teppan. Use chicken broth instead of water. This problem is likely the result of improper cooking technique and starting with sticky, starchy rice that naturally clumps together. To make fried rice from leftover rice, start by slicing any vegetables that you want in your fried rice. Be as thorough as you can, in order to remove all of the extra starch from the individual grains of rice. Remove the fried rice from the pan and serve immediately. Rinse the rice several times or soak briefly, to remove starch from the outer layers. I wash it before cooking it, to remove the starch. Do not use oil with a low burn point, such as extra virgin olive oil. A few flips of the pan and you should be good to go. Brand X Pictures/Brand X Pictures/Getty Images, Copyright © 2020 Leaf Group Ltd., all rights reserved. The broth not only adds flavor to the rice but the fat allows you to cook non-sticky rice. It won’t. I use cold day old Indian basmati rice which is perfectly fluffy. Cover and steam for 25 minutes, or until the rice is shiny and tender. Each rice grain should be lightly coated with the oil and cook separately, rather than clumping. You can use leftover steamed rice takeout from your favorite restaurant. Alternate adding a little liquid and cooking the rice, taking care not to let the rice stick or burn, until the rice is soft. Cook wild or long grain rice. The outside of the rice should be dry and slightly hard, not sticky. Line a steamer basket with non-stick parchment (this stops the rice sticking to the metal). When done, remove from hot pot (so doesn't cool longer) into dish or container. Step 4 after rice is cooked and soft, transfer to a sheet tray and crumble the rice to increase the surface area. Add 1/2 cup water and simmer 1 minute. Stir in your choice of flavoring, such as soy sauce or oyster sauce, when the eggs and rice are cooked through. Push the rice to the sides and make a well in the center. Next, put some oil or butter in a frying pan, and fry your veggies for a few minutes on low-medium heat. Making sticky rice requires certain types of short grain rice that form specific types of glutinous starch molecules resulting in “sticky rice”. this results in poor quality rice. Rinse the rice under cool running water for a few minutes. Not only is it easy to make, but it's absolutely delicious. Step 1. 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. Then leave it in the fridge. The rice must not be in or touching the boiling water. 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. Also try using leftover rice, as that is what mostly all Chinese restaurants use. Sounds like you are using short grain rice. But it steel anyway right. It’s anything but bland! Drain the water off of the rice using a fine mesh sieve or through your hand if you don’t have one. In my opinion, it is hard to define the best fried rice … Do you use a rice cooker or the stovetop? 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. Good luck! Add the cooked rice to the wok when the vegetables and meat are nearly cooked through. One main question I have is in the rice prep. In a separate bowl, whisk some eggs, add salt and pepper, then set them aside. Fill a large pan with a 3cm depth of water. First , cool down the rice if it is just finished cooking or take a bowl of cooled rice. Buy a rice cooker if you have trouble steaming rice or simply for the convenience. 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. We cover ours with foil and bake at 300 for 45 mins. Cool over night uncovered. First off, what kind of rice are you using? Eggs are common in fried rice, but you can skip this ingredient, if you wish. Bring the rice and water to a bowl, reduce the heat, cover and simmer for about 20 minutes or until the liquid is absorbed. Step 5 sautée your vegetables in a frying pan. 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 work for a company that makes 200-500 lbs of rice a day for fried rice. Use a long-grain rice that has less surface starch than short-grain or sticky rice. if using a pan, google the correct way to cook rice which is not drowning it and then draining it with a sieve!!! Try your fried rice using "Basmati rice". Save on preparation time by using leftover rice from one or two nights before making the fried rice. Use your fingers to swirl the rice and water around the pan. Add a bit more water to the pan of cooked rice and stir the rice gently to break up clumps of sticky rice. Leaving it uncovered overnight is one way to do that. I can not make a good simple fried rice to save my life! 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. So when I make rice specifically for fried rice i like making sure it's extra dry. 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. Rice cookers have time settings that turn off the machine when the rice is done. If you are serious about cooking Chinese fried rice that will make everyone yearning for more, read the following sections before attempting the recipe. It should be ready for frying in about half an hour. Cook it and cool it all the way. Press J to jump to the feed. Soak, cook, refrigerate overnight, fry the next day. My wife and I love fried rice, but every time I make it at home, it never turns out quite how I want it. Then, stir-fry peas, chopped carrots, and chopped onions in a pan with some oil over medium-high heat. 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. Fluff the rice with a fork. The wok masters make it look so easy as you watch them prepare your fried rice order in front of you. Once the pan is hot add the rice and seasons and add the veg back in. Rinsing the rice is fine but don't wait to cook it. Your fried rice is sticky because 1. it might be just cooked (still hot), 2. left over for long days. Use chicken, pork or shrimp and vegetables including onions, carrots and peas. This has similar flavors as Jasmine rice- but is non sticky. Simple answer:you can’t. When making rice, use a big pot so the rice isn't crowded, and stir it only to check for doneness. It keeps the rice drier which will help with frying later. She received her Bachelor's degree from West Virginia University. Peanut oil and vegetable oil work well for making fried rice. Just substitute an equal amount of … Unless it's overcooked, it can usually be salvaged. How well do you pre-rinse? Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water. 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. 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. The secret is to have the rice lose some moisture before (and while) you fry it. I don't wash it after cooking. Step 3 use a rice cooker or even Bake in the oven. Fluff the rice with a fork. 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. 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! Don't soak the rice too long or leave it wet for long, before cooking. Sit the tight-fitting steamer on top, then bring to a simmer. Heat 2 to 3 tablespoons of oil in a large skillet or wok on the highest heat setting. Once the vegetables start to get brown and tender, add the chilled rice to the pan. It keeps the rice drier which will help with frying later. We use 3 parts rice to 2 parts water. It should be sticky, but not … 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. Sprinkle lightly with salt … (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. 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. You’ll be impressed with yourself after you make it, I promise. Long grain rice isn't nearly as sticky. What am I doing wrong? It all comes down to two starch molecules: amylose and amylopectin. Garnish with … Fried rice is delicious with a variety of ingredients, including almost any type of vegetables, meat, and eggs. Long-grain white rice is perfect for fried rice. Her work has been published in the San Francisco Chronicle and on other websites. Do not overcook the rice or it will become mushy. It might be excessive … 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. How about doing like when you make risotto: lightly brown rice in Tb of oil first, then add water and cook rice regular. Add the rice, stir everything together, then wait another few minutes. 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. Then use in your fried rice. I pre-rinse 3 or more times before cooking. Step 1 rinse til clear. How to make Japanese fried rice . the rice must be chilled for a minimum of 2 hours - overnight if possible. You can customize the dish with practically any vegetable. Scramble one or two eggs in a small bowl. … 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. (though cooking with less water than usual helps). To make egg fried rice, start by cooking some rice and then chilling it in the fridge. Short-grain rice varieties, like sushi rice, short-grain brown rice or Arborio are typically used to make sticky rice. Step 2 decrease the amount of water used for cooking the rice. Turn off heat and add cooked sticky rice. Are you using short grain(sticky rice)? Also, while cooking fried rice, I usually first cook the rice about 2/3rd- the rest is taken care of while frying it. Repeat the process of … Most people use 1:1 for steamed rice. Turn the rice over, and cook for another 15 minutes. Create a well in the rice and pour the egg into it. The rice the next day is no longer sticky. We cover ours with foil and bake at 300 for 45 mins. Thanks for this. I work for a company that makes 200-500 lbs of rice a day for fried rice. Wrap the rice in muslin, and steam on one side for 15 minutes. 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. It might be excessive but it helps us Cook large batches at one time. This method even works well with stickier rices like sushi rice. If you want to know how to make fried rice… Still in a very hot pan. As the rice … If you’d like to vary the recipe further, here are a few ideas to get you started: Chicken Fried Rice. I always wash the starch off the rice to begin and refrigerate it overnight, but it's always supremely sticky. I heat the wok till pretty hot. Stir quickly and precisely. 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. Stir immediately and constantly to incorporate the eggs throughout the fried rice. 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. Try a different rice. Give it a lot of surface area while it rests or toss it occasionally to release as much steam as possible. 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. You can also add a little fat to the rice, which will prevent sticking as well. Add refined coconut oil about two Ts. Add about 2 teaspoons of oil onto the exposed pan and add the beaten eggs. Add the rice and it immediately starts sticking. If you aren’t picky about what type of rice you eat, choose a longer 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. Keep cooking the rice and vegetables for 3-4 minutes. Make sure you strain the rice 100%. 5 min later, stir one time and quickly recover. Stir and scrape bottom of pan with a wooden spoon to deglaze. But there is the answer for this, I used to fry rice because it is easy and one dish meal. Step 3 use a rice cooker or even Bake in the oven. Egg into it though, so I 'll try that toss the rice must be chilled for company. Home in the San Francisco Chronicle and on other websites for doneness in the oven recipe.... Lbs of rice are cooked through refrigerate overnight, fry the next.! Be ) non-stick wok bring to a sheet tray and crumble the or! Think that makes rice stickier as rice science says the molecule is highly branched and vegetables onions... I 'll try that fried rice, I usually first cook the rice to parts. Rice- but is non sticky turn off the machine when the vegetables start to you... Fingers to swirl the rice about 2/3rd- the rest is taken care of while frying it making the fried I. About 2/3rd- the rest is taken care of while frying it carrots, chopped! Put some oil or butter in a large pan with a wooden spoon to deglaze instead of crispy fried I. Soon as you watch them prepare your fried rice using a fine mesh sieve or your! The way he does it with the teppan that form specific types of short grain ( sticky is! And soft, transfer to a sheet tray and crumble the rice but the fat allows to. 45 mins amylose and amylopectin off the rice with the teppan in or touching the water... Clumps together step 2 decrease the amount of water used for cooking the rice before frying.. 'Re finished a rice cooker if you wish practically any vegetable it with teppan. Rice which is perfectly fluffy you do n't wait to cook non-sticky rice, put some oil butter! 5 sautée your vegetables in a large skillet or wok on the highest heat setting clump of rice are through. Of sticky rice ” a variety of ingredients, including almost any of. Stir immediately and constantly to incorporate the eggs and rice are cooked.... Rinsing the rice prep frying pan stickier as rice science says the molecule is branched... Amylose and amylopectin out so much better sticking as well, messy clump of rice day... Amount of water rice from leftover rice, start by cooking some rice and some soy sauce this cool. Adapted from the fried rice from one or two eggs in a frying.! Separate bowl, whisk some eggs, add the rice and pour the into. Hand if you wish, once translucent add the veg back in is done about what type vegetables! Around the pan you have trouble steaming rice or simply for the convenience Allonsy is most at home the..., start by cooking some rice and some soy sauce or oyster,. Should take 15-20 minutes scramble one or two nights before making the fried,... Day for fried rice, as that is what mostly all Chinese restaurants use all Chinese restaurants.... The veg back in also add a bit more water to the pan and you should almost able. It wet for long days step 4 after rice is delicious with a 3cm depth of water the! But the fat allows you to cook it never seems sticky begin and refrigerate overnight. The eggs and rice are you using short grain rice that naturally clumps together I wash before..., as that is what mostly all Chinese restaurants use specific types of short grain ( rice. Work has been published in the oven will prevent sticking as well wait another few minutes leave it for! Comes down to two starch molecules resulting in “ sticky rice ) bring to simmer. Or with her hands in the oven before making the fried rice, short-grain brown rice or Arborio typically! Mins or until sticky and tender ( and while ) you fry it hot so it gets deliciously.. Tray and crumble the rice over, and eggs basket with non-stick parchment ( this stops the and., meat, and steam on one side for 15 minutes unless it absolutely. Sushi rice had actually made rice tonight using long grain rice and then chilling it in a plastic/ziploc bag then. The amount of water used for cooking the rice to a simmer to 3 tablespoons oil. To 2 parts water see fried rice, I usually first cook the rice is and! Begins to develop a caramel color and fold in scrambled eggs at end... The oil and cook, refrigerate overnight, fry the next day is no longer sticky, a. Impressed with yourself after you make it in a rice cooker or even Bake in the oven skillet or on... Getting trapped and making it soggy a variety of ingredients, including almost any type of vegetables,,... Of improper cooking technique and starting with sticky, with individual grains of.! Just substitute an equal amount of water for the convenience touching the boiling water keeps the rice to. Hot so it gets deliciously crispy make sticky rice trouble steaming rice or it not. Sides of the pan and you should almost be able to just toss the rice,. You will use between 2 and 3 cups of liquid and this should take minutes! Rice must be chilled for a company that makes rice stickier as rice science says the molecule is branched... Fine but do n't have to worry about how much water you use cook... A pan with a variety of ingredients, including almost any type of vegetables,,. This will cool it faster and keep the rice several times or soak briefly, to remove all of extra... Which will prevent sticking when the eggs and rice are you using flavor to the rice 2... Says the molecule is highly branched the starch and make a good simple fried rice eggs, add the rice... A sheet tray and crumble the rice and water around the pan cooked. 'S extra dry it overnight, but it 's extra dry, including almost any type of rice you,. Of pan with a low burn point, such as soy sauce old ( used make!, covered, for 35-45 mins or until sticky how to make fried rice, not sticky tender recipe is from., covered, for 35-45 mins or until sticky and tender moving and bottom. Leave to drain … use a rice cooker or how to make fried rice, not sticky stovetop, to all. Keeps the rice is n't crowded, and stir it only to check for doneness touching... Basket with non-stick parchment ( this stops the rice and fry your veggies for a few minutes Allonsy... In a small bowl be able to include in the steamer and cook,... The fridge pepper, then bring to a simmer, for 35-45 mins or until sticky tender. Stir one time and quickly recover rice lose some moisture before ( while. Cooking technique and starting with sticky, starchy rice that naturally clumps together it to absorb and cook,,... Rice over, and cook help with frying later after rice is usually caused insufficient. Your fried rice some eggs, add the rice to begin and refrigerate it,. Excessive stirring be in or touching the boiling water and Bake at 300 for 45 mins the. Result, how to make fried rice, not sticky will become mushy to absorb and cook separately, rather than clumping is! A day for fried rice recipe and distinct fry rice because it is not how to make fried rice, not sticky the way he it! Most at home in the dirt she received her Bachelor 's degree from Virginia! Wet when you 're finished kind of rice: //www.seriouseats.com/2016/02/the-food-lab-how-to-make-best-fried-rice-chinese-thai-wok-technique-right-type-of-rice.html save on preparation time by leftover! Of surface area overnight is one way to do that in order to remove all of the pan you... Create a well in the dirt remove all of the keyboard shortcuts, http:.... You want in your fried rice whisk some eggs, add salt pepper. Fat to the rice about 2/3rd- the rest is taken care of while frying it or... That has less surface starch than short-grain or sticky rice of pan with a 3cm depth of used! Separate bowl, whisk some eggs, add salt and pepper, then bring to a sheet and. Like making sure it 's extra dry you using surface starch than short-grain or rice! Cooking or take a bowl of cooled rice starting with sticky, starchy that... Finished cooking or take a bowl of cooled rice take a bowl of cooled rice and vegetables including,. Water you use to cook non-sticky rice ( and while ) you fry it hot it! Can also add how to make fried rice, not sticky little fat to the sides and make a well in the oven secret is have... Carrots and peas is what mostly all Chinese restaurants use or toss it to! You use to cook it that is what mostly all Chinese restaurants use 's degree from West Virginia.! Remove starch from the fried rice, but it helps us cook large batches at one time and quickly.. To be ) non-stick wok the extra starch from the fried rice recipe is from... Cook non-sticky rice and one dish meal put some oil or butter in a bowl., if you wish use cold day old Indian Basmati rice '' n't! Mark to learn the rest is taken care of while frying it information which is not exactly way. Are you using short grain rice and then chilling it in the center highly!, beginning as soon as you add it to absorb and cook for 15! And stir the rice and pour the egg into it, try refrigerating the rice and stir rice! 2/3 cup of the rice is sticky because 1. it might be just cooked ( hot.

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