Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the society.

Photo

Fried rice: frying the rice or just reheating?

Chinese

  • Please log in to reply
16 replies to this topic

#1 Shalmanese

Shalmanese
  • participating member
  • 3,520 posts
  • Location:San Francisco

Posted 20 February 2012 - 03:08 AM

The way I've always done fried rice at home is that the rice spends a significant time alone in the pan so that it's a mixture of tender and crisp. Recently, I've been looking at fried rice recipes and most of them have you cook the rice for just 30 seconds to a minute just to warm through including Irene Kuo (Barbara Tropp says 2 - 3 minutes).

Which do you do? Do you just reheat the rice or do you try and actually get it fried?
PS: I am a guy.

#2 annachan

annachan
  • participating member
  • 1,138 posts
  • Location:Melbourne, Australia

Posted 20 February 2012 - 03:12 AM

I fry the rice for a while because I like the crisp.

#3 liuzhou

liuzhou
  • participating member
  • 2,245 posts
  • Location:Liuzhou, Guangxi, China

Posted 20 February 2012 - 03:23 AM

Certainly the rice should be properly fried rather than just heated. Whether that can be done in 30 seconds to 3 minutes would depend on the temperature of the wok/oil, I guess. I certainly fry for longer than that.

#4 sheepish

sheepish
  • participating member
  • 218 posts
  • Location:Bridgend, Wales, UK

Posted 20 February 2012 - 03:58 AM

For my money, frying is done long enough to coat each grain with oil so the rice goes from a cold lump to warm individual grains. I don't want the rice crispy.

#5 Keith_W

Keith_W
  • participating member
  • 578 posts
  • Location:Melbourne

Posted 20 February 2012 - 04:25 AM

Fried rice should definitely be fried! Like almost anything cooked in a wok, you need a furnace. The best fried rice should have each grain of rice individual, rather than clumped - and each grain should have a slight char. I know most people advocate using day old rice in the fridge, but my preferred method is to toast the uncooked rice with a bit of oil first - similar to tostatura with risotto. This helps keep the grains seperate when steamed, and helps the grains seperate when fried. It also helps with the "wok hei".
There is no love more sincere than the love of food - George Bernard Shaw

#6 naguere

naguere
  • participating member
  • 433 posts

Posted 20 February 2012 - 07:17 AM

How about the fact that 'old' rice can be quite bad for you.

It is an excellent growing medium for bacteria.

Personally I go for a red hot wok, toss in the oil,

then cast the rice in to the inferno, get it well heated,

which will make it safe.

It is already cooked, but we also want the Wok-Hei as Kieth-W

describes.
Who cares how time progresses..

Today I am drinking ale.

(Edgar Allen Poe)

#7 Chris Hennes

Chris Hennes

    Director of Operations

  • manager
  • 8,201 posts
  • Location:Norman, Oklahoma

Posted 20 February 2012 - 07:19 AM

Sure it's bad if you leave it out at room temp for hours while you eat, clean the kitchen, have a drink, etc. So is anything else. But if you get it chilled and into the fridge quickly using day-old cooked rice is no big deal.

Chris Hennes
Director of Operations
chennes@egullet.org


#8 Jaymes

Jaymes
  • participating member
  • 7,440 posts
  • Location:Houston, Texas

Posted 20 February 2012 - 09:10 AM

I fry it, too. And somewhere along the way (don't remember exactly where; I lived in both the Philippines and Hong Kong), I was taught to stir in a beaten egg right before it's time to plate it up. I definitely have to stir it and fry it long enough to get that egg to coat everything and cook.
"And you, you're just a stinker."

#9 David A. Goldfarb

David A. Goldfarb
  • participating member
  • 1,307 posts
  • Location:Honolulu, HI

Posted 20 February 2012 - 09:26 AM

I also fry and find it works best with yesterday's rice. Lately I've been dicing up some Chinese bacon and rendering it in the wok, then frying the rice in bacon fat with the bacon bits.

#10 Hassouni

Hassouni
  • participating member
  • 2,261 posts
  • Location:DC Area/London/Beirut

Posted 20 February 2012 - 09:33 AM

Yeah, I definitely like to fry it, let the rice "sear" a bit, as it were

#11 sheetz

sheetz
  • participating member
  • 824 posts

Posted 20 February 2012 - 10:34 AM

I've been to many banquets where the fried rice is more tossed than fried. I don't know if that's a function of having to prepare a large amount of fried rice at one time or rather a desire to have a more "clean" tasting rice.

#12 Carolyn Phillips

Carolyn Phillips
  • society donor
  • 27 posts

Posted 25 February 2012 - 03:24 PM

I'm in the frying rather than heating camp here. The best version of fried rice ever was at Ding Tai Feng in Taipei: each grain was given a wisp of egg coating (sort of like what Jaymes mentioned) so that every bit of rice had a range of texture and flavor. The barest amount of oil was used, and tiny pink shrimp dotted the landscape. It was a revelation.
@MadameHuang & madamehuang.com & ZesterDaily.com

#13 janeer

janeer
  • participating member
  • 1,255 posts

Posted 25 February 2012 - 06:04 PM

I quickly fry cold, dry rice over very high hieat in a tiny amount of oil. It does not stick. Sometimes I stir in beaten egg at the end, sometimes not.

#14 Jaymes

Jaymes
  • participating member
  • 7,440 posts
  • Location:Houston, Texas

Posted 25 February 2012 - 06:26 PM

Sometimes I stir in beaten egg at the end, sometimes not.


I'm pretty sure it's a regional thing. But I've forgotten which region.
"And you, you're just a stinker."

#15 Margaret Pilgrim

Margaret Pilgrim
  • participating member
  • 1,437 posts
  • Location:San Francisco

Posted 25 February 2012 - 06:40 PM

Interestinly, just made it yesterday for husband's lunch. Had to pull out a book to re-enforce "how to". Was told to fry the cooked rice, then add separately scrambled egg and top with green onion. Worked quite well.
eGullet member #80.

#16 kayb

kayb
  • society donor
  • 899 posts

Posted 25 February 2012 - 06:50 PM

I swear by Mark Bittman's fried rice recipe/technique in How To Cook Everything. It's for the most part a reheat, but you do fry long enough you get some crispy bits.
Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

#17 Jaymes

Jaymes
  • participating member
  • 7,440 posts
  • Location:Houston, Texas

Posted 25 February 2012 - 08:39 PM

Interestinly, just made it yesterday for husband's lunch. Had to pull out a book to re-enforce "how to". Was told to fry the cooked rice, then add separately scrambled egg and top with green onion. Worked quite well.


Yes. I usually do both - add strips of scrambled egg 'omlet' and the beaten egg at the penultimate moment. Probably don't need to do both, but I do. Just habit I guess.
"And you, you're just a stinker."





Also tagged with one or more of these keywords: Chinese