making fried rice NOW

[sabg]

i am making fried rice and i ususally toast the rice in a bit of oil before i add the liquid and someone just told me not to do that but instead rinse it..any thoughts???thanks

[sadistick]

Rinse it.

Less Starch = Fluffier Fried Rice

[FatTony]

Maybe we have different methods but I cook the rice first and allow it to cool (or use leftover rice, obviously). Then I fry garlic and bacon or ham or sausage (whatever) and tip the rice into the hot, garlicky oil and toss it around to heat through and brown a bit. Then I add fish sauce or soy, stir through and finish with scallions. (Some people add eggs to the pan before the rice but I prefer a fried egg with a runny yolk as a last minute addition.) I like a squeeze of lime, cucumber slices and fish sauce with chillies as accompaniments. What's your method?

[sanrensho]

I'm assuming we're talking about cooked rice. Chill it in the fridge before frying. That will help to separate the grains and remove excess moisture.

[torakris]

Check out this thread on fried rice in the Japan forum, there are lots of great tips for perfect fried rice.

The initial rice prep will depend on what kind of rice you are using. If you are making the fried rice with Japanese short grain rice it needs to be warm when it is added to the pan. If it is cold it will be in one large lump that is almost impossible to separate. Most other rices (medium and long grain) should be chilled before using.

[Bombdog]

Maybe we have different methods but I cook the rice first and allow it to cool (or use leftover rice, obviously). Then I fry garlic and bacon or ham or sausage (whatever) and tip the rice into the hot, garlicky oil and toss it around to heat through and brown a bit. Then I add fish sauce or soy, stir through and finish with scallions.  (Some people add eggs to the pan before the rice but I prefer a fried egg with a runny yolk as a last minute addition.) I like a squeeze of lime, cucumber slices and fish sauce with chillies as accompaniments. What's your method?

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What he said....

[snowangel]

Maybe we have different methods but I cook the rice first and allow it to cool (or use leftover rice, obviously). Then I fry garlic and bacon or ham or sausage (whatever) and tip the rice into the hot, garlicky oil and toss it around to heat through and brown a bit. Then I add fish sauce or soy, stir through and finish with scallions.  (Some people add eggs to the pan before the rice but I prefer a fried egg with a runny yolk as a last minute addition.) I like a squeeze of lime, cucumber slices and fish sauce with chillies as accompaniments. What's your method?

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This is a very Thai style preparation. In my experience in THailand, it is served with the accompaniments you mention, and unlike what is served in most "Chinese" restaurants in the US is pretty white in color, not soy sauce brown.

It can also be a great vehicle for leftovers. Not just rice, but odd meat and veg bits.

[Octaveman]

Thanks for the link Kristin. I made fried rice with XO sauce and OMG it was so tasty. Since then, I've always added a generous TBL or two to my fried rice.

[russ parsons]

i don't have nearly the experience with asian cuisines of many on the gullet, but it is important to make fried rice with cooked, chilled rice because the cooling sets the starch on the exterior, so the rice will retain its shape. for the same reason, when you're making steamed rice, always let it cool for 10 minutes or so before stirring in the butter, etc., to keep the kernels from breaking apart. just felt like being a wonk for a minute.

[Austin]

Like others have suggested above, I also like to use leftover rice straight from the fridge. Sometimes I'll run a damp hand through it to separate the clumps. Most the people who make it in Thailand simply use hot, recently cooked rice right from the rice cooker and they still somehow manage to make a dish with whole, separate grains! Not sure how they do it, although I think copious amounts of oil might have something to do with it!

Austin

[srhcb]

Maybe we have different methods but I cook the rice first and allow it to cool (or use leftover rice, obviously). Then I fry garlic and bacon or ham or sausage (whatever) and tip the rice into the hot, garlicky oil and toss it around to heat through and brown a bit. Then I add fish sauce or soy, stir through and finish with scallions.  (Some people add eggs to the pan before the rice but I prefer a fried egg with a runny yolk as a last minute addition.) I like a squeeze of lime, cucumber slices and fish sauce with chillies as accompaniments. What's your method?

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What he said....

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I'll "third" that motion

SB (likes it for using up left-overs)

[Tepee]

Most the people who make it in Thailand simply use hot, recently cooked rice right from the rice cooker and they still somehow manage to make a dish with whole, separate grains!  Not sure how they do it, although I think copious amounts of oil might have something to do with it!

Austin

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I make mine from recently cooked rice, sometimes cooled but most times straight from the steamer. No problems with clumping, and I don't use much oil. Just cook/steam the rice with less water than usual. When you've just about finished quick-frying the rice plus additions, throw a handful of water into the rice for some steam-frying.

Edited January 14, 2006 by Tepee (log)

[OnigiriFB]

Maybe we have different methods but I cook the rice first and allow it to cool (or use leftover rice, obviously). Then I fry garlic and bacon or ham or sausage (whatever) and tip the rice into the hot, garlicky oil and toss it around to heat through and brown a bit. Then I add fish sauce or soy, stir through and finish with scallions.  (Some people add eggs to the pan before the rice but I prefer a fried egg with a runny yolk as a last minute addition.) I like a squeeze of lime, cucumber slices and fish sauce with chillies as accompaniments. What's your method?

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What he said....

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I'll "third" that motion

SB (likes it for using up left-overs)

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I "fourth" that motion. One thing we did in the restaurant if we ran out of day old rice was to take fresh rice and spread it out on a cookie sheet. Through this mixture into the freezer for a bit and then fry. Kept the rice intact and prevented sticking.