What is the proper technique for making fried rice? [duplicate]

I've tried my hand at making fried rice a few times now. I seem to be getting these things wrong:

Texture of rice
Browning of rice

I've been cooking the rice, stir frying some veggies, and an egg in a separate pan. Add rice and egg to veggies, stir fry a couple minutes, eat. How can I improve this?

rice chinese-cuisine

Best Answer

Did you let the rice totally cool down before trying to fry it? I always cook the rice the day before and keep it in the fridge overnight.

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What is the proper technique for making fried rice? [duplicate] - Fried Rice

What is the trick to making fried rice?

5 secrets for perfect fried rice

Use cold, leftover cooked rice. ...

Use medium to long grain rice, not short grain sweet/sushi rice or glutinous rice. ...

A blazing hot wok (a wok is ideal but a large pan, skillet, or Dutch oven will do) and an adequate amount of oil will ensure your ingredients don't stick to the surface.

How do Chinese restaurants flavor their fried rice?

There are a few different seasonings that make fried rice taste just right. The most important sauces to add are soy sauce, oyster sauce, and fish sauce in fried rice. All three add unique flavors to rice, but it can be easy to go overboard. Make sure you add small amounts of each and regularly taste the rice.

Why is my fried rice so dry?

Leftover rice tends to be drier than fresh rice. It will easily turn hard and dry if you stir-fried it for too long.

Why fried rice is sticky?

Secret #1: The Rice Just freshly cooked rice is hot, steamy, very moist and a little sticky. All of those things would make a very clumpy and soggy fried rice. Thats why day-old rice makes the best fried rice (storing in the refrigerator dries out the rice).

Secret To Making The World's Best Chicken Fried Rice - How To Series

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