Fried rice is usually made of the same rice as plain white rice , long grain or jasmine rice . Home style friend rice, typically uses day old rice, but restaurants will use fresh cooked rice, just made with less water to make the rice a bit less sticky.
Ingredients in Fried Rice My three secret ingredients for the best fried rice : Fish sauce (it adds SO much umami flavor and should not be skipped – we like to use Red Boat Fish Sauce since has all clean ingredients with the best flavor) (I’ve also heard read great things about this Vegan version)
Drying the freshly cooked rice by spreading it on a tray and putting it under a fan for one hour does the trick. Kenji’s recommends this method (even more than day old rice !) If you don’t have an hour to wait, you can spread still hot rice on a tray and let the surface moisture evaporate.
Fried rice is a dish of cooked rice that has been stir- fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice .
It’s gonna taste like a chef cooked it, and we’re here to help. One thing the pros know is that there isn’t a one-size-fits-all method for rice . It depends on the rice type, if it’s been soaked, and how it’s been seasoned. It’s all about water absorption and technique.
Home style fried rice , this is the common recipe of day old rice and then whatever ingredients you have to add flavor and texture to the dish. Restaurant fried rice , uses freshly cooked rice , that has been cooked with slightly less water so make it less sticky.
Generally, fried rice should be seasoned with a small amount of soy sauce, salt, oyster sauce or fish sauce. The flavor of the rice should be highlighted, not the seasonings. Chinese fried rice – light soy sauce and dark soy sauce are used. Some chefs prefer just a pinch of salt to keep the bright color of the rice .
Dark soy sauce It’s a dark-colored soy sauce that has a thicker texture and lightly sweet taste. It’s the key to the beautiful caramelized color of soy sauce fried rice.
Using Previously Uncooked Rice When using uncooked rice for a fried rice recipe, the rice should be rinsed and soaked before cooking . After the rice is well drained, it is stir- fried for several minutes using a small amount of oil in a large skillet.
Use cold, leftover cooked rice . Left in the fridge overnight, the rice grains will firm up, making it easier to separate and decreasing the chances of your fried rice turning out mushy . If you can’t wait, air freshly cooked rice to remove moisture and refrigerate the rice for a few hours before cooking.
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 ). This creates a rice that is a bit drier.
If possible, try to remove excess starch from the rice by rinsing it in cold water before cooking. Its the starch that makes the rice sticky and mushy.
While Chinese restaurant food is bad for your waistline and blood pressure— sodium contributes to hypertension— it does offer vegetable-rich dishes and the kind of fat that’s not bad for the heart. However— and this is a big however— the veggies aren’t off the hook.
Fried rice is undeniably bad for you , setting you back 450 calories and 14 grams of fat. Brown rise is better, with only 215 calories and a generous 3.5 grams of fiber per cup. But even though it’s trendy to avoid white rice because it’s a high-glycemic carb, it’s not so bad .
Relying on what’s in your fried rice , you could possibly be a fatty, excessive-caloric meals . Fried meals , on the whole, shouldn’t be a staple for any food regimen except your purpose is hypertension and clogged arteries. To loosen up fried rice : Use much less oil.