ISO help/advice making fried rice

[otuatail]

Too many forums to find a place for this.

Hi. I am trying to turn chinees now and would like to make fried rice (Sweet and sour mainly).

What is the best rice to use and why?

TIA

Paul

 

[medtran49]

previously made Jasmine rice that has been dried out some. Because it doesn't get mushy like regular rice, say Uncle Ben's.

http://www.discusscooking.com/forums/f21/best-fried-rice-ive-ever-had-95696.html

 

[Rocklobster]

previously made Jasmine rice that has been dried out some. Because it doesn't get mushy like regular rice, say Uncle Ben's.

http://www.discusscooking.com/forums/f21/best-fried-rice-ive-ever-had-95696.html

I use Basmati..it doesn't clump up or get mushy, either. Maybe a lower starch content? ..I like to toss it in a non stick pan also..this prevents further sticking..

 

[medtran49]

I've used Basmati before too, just tend to keep a bigger bag of Jasmine on hand.

 

[Dawgluver]

I cheat. I use the leftover rice from Chinese takeout.

 

[msmofet]

I cheat. I use the leftover rice from Chinese takeout.

I’ve done that also.

 

[blissful]

I use whatever I have on hand, white long grain or short grain. Spread it out on a sheet pan to cool, put it in the refrigerator overnight to dry and keep at a safe temperature. Then I use it the next day.

 

[JustJoel]

Basmati and jasmine Rice’s are both nice, but their unique fragrance can sometimes make for odd tasting fried rice, I’ve found. Any long grain rice will do, though. It’s best if it’s day-old.

 

[Just Cooking]

Basmati and jasmine Rice’s are both nice, but their unique fragrance can sometimes make for odd tasting fried rice, I’ve found. Any long grain rice will do, though. It’s best if it’s day-old.

Yes...and if I don't have yesterday's rice, I will spread newly cooked rice on a sheet pan and allow it to dry..
Ross

 

[Andy M.]

Yes...and if I don't have yesterday's rice, I will spread newly cooked rice on a sheet pan and allow it to dry..
Ross

Do this and put the pan in the freezer for a while. That does the trick.

 

[jennyema]

Basmati and jasmine Rice’s are both nice, but their unique fragrance can sometimes make for odd tasting fried rice, I’ve found. Any long grain rice will do, though. It’s best if it’s day-old.

I agree. Especially basmati rice's fragrance. Just not right for Chinese fried rice.

 

[jennyema]

Yes...and if I don't have yesterday's rice, I will spread newly cooked rice on a sheet pan and allow it to dry..
Ross

Just make absolutely sure it's refrigerated while you do this. Mishandled rice can cause a very nasty type of food poisoning.

 

[GotGarlic]

I cheat. I use the leftover rice from Chinese takeout.

Why is that cheating? I'm sure the restaurants do the same

 

[GotGarlic]

Here's a great blog post with lots of tips for making fried rice. The author wrote a couple cookbooks on Asian cooking: Chicken Fried Rice

 

[medtran49]

While Jasmine and Basmati smell lovely while cooking, IMO there is not enough taste or smell difference, especially after sitting at least overnight and then adding all the other ingredients, to worry about. Their texture versus converted rice is mainly the thing for me.

 

[Just Cooking]

Just make absolutely sure it's refrigerated while you do this. Mishandled rice can cause a very nasty type of food poisoning.

Well heck... I've been sick or dead for over 20 years now...

Partially kidding... I have been refrigerating for the past 5 or so years.. I guess I was lucky for the previous 15 or so...

Ross

 

[roadfix]

Also, your stove should be able to put out and maintain the level of heat needed for good FR.

 

[msmofet]

While Jasmine and Basmati smell lovely while cooking, IMO there is not enough taste or smell difference, especially after sitting at least overnight and then adding all the other ingredients, to worry about. Their texture versus converted rice is mainly the thing for me.

I agree. The smell doesn't carry over after cooking and the additions of other ingredients.

Here is my simple, easy fried rice recipe.

Ms. Mofet's Fried Rice

 

[dragnlaw]

Well heck... I've been sick or dead for over 20 years now...

Partially kidding... I have been refrigerating for the past 5 or so years.. I guess I was lucky for the previous 15 or so...

Ross

me too!

Caveat -
think it depends on what kind of rice you are making... many North Americans make a very dry rice - whereas most asian style if sticky.
Moisture content can easily be the guiltly suspect.

 

[Just Cooking]

me too!

Caveat -
think it depends on what kind of rice you are making... many North Americans make a very dry rice - whereas most asian style if sticky.
Moisture content can easily be the guiltly suspect.

Makes sense...

Ross