BEST Fried Rice | *EASIEST* Recipe - Lauren's Latest (2024)

FAQs

Is frozen rice good for fried rice? ›

There will be mornings when you wake up craving fried rice for dinner. If there's no day-old rice in the house, don't freak out—just turn to the freezer. Make a batch of rice and spread it in a thin layer on a sheet tray.

The Best Rice for Fried Rice

Long grain rice has less starch which makes it the perfect choice for fried rice. Using a long grain rice like jasmine rice will result is soft and fluffy rice every time! Other rice varieties like short grain sushi rice would not work for fried rice.

✨Gordon Ramsay's Fried Rice Recipe: Garlic Ginger Chilis Green Onion Spring Greens 2 Heads Broccoli 2 Eggs Peanut Oil Fish sauce Directions: 1. Add oil to hot wok, and stir fry garlic, ginger, chili, spring greens, and broccoli. 2. Add cooked rice (day old) and fry.

Similar to freezing boiled rice, you can freeze egg fried rice for up to one month. If you leave it any longer, both the eggs and the rice will develop a mushy texture upon defrosting. Tip: When you come to reheating your egg fried rice, try frying it back up again in the pan.

To give your dish that signature fried rice taste, you'll need to drizzle in sesame oil and soy sauce, but feel free to use as much or as little as you wish. You can even mix in things like garlic powder, ginger root, or Sriracha sauce and chili pepper for a bit of a kick.

The usage of rice

But in Chinese rice, it is suggested to use leftover cooked rice to avoid the rice from being sticky. In Fried Rice, most quick-service restaurants (QSRs) use long-grain white rice like Basmati, whereas Jasmine Rice is used in Chinese Rice.

It is key to the authentic flavor of this dish. Peanut oil. this is another ingredient that adds authentic flavor to this recipe, but if you have a peanut allergy in your household you can substitute canola oil or additional sesame oil for the peanut oil.

Cooking bits of chopped vegetables, seasoning, soy sauce, and oil, seems easy enough. However, when making fried rice at home, there's one ingredient you may be overlooking: Sugar.

Thirdly, the right order is to pan fry eggs, then followed by rice. Many people make the mistake to put in rice first, then pour in whisked eggs. This would make the rice soggy and mushy by absorbing the egg mixture.

To ensure that your rice is nicely fried, mix a bit of mayo in it before frying. The oil in the mayo will coat the rice so that it does not stick together.

Why do you use leftover rice for egg fried rice? ›

You could make fried rice from freshly cooked rice, but it's not likely going to have the right texture because it will be too moist. Leftover rice is ideal because it's drier and therefore, cooks great right in your skillet along with the other ingredients.

Rice dries a little as it cools, and then dryness will help stop the fried rice going sticky and claggy. Rice that has cooled and dried a little will also absorb more flavour. Serve up with your favourite Chinese dish or even on its own.

According to Foodsafety. gov's FoodKeeper App, cooked rice lasts four to six days in the fridge. The National Health Service (the publicly funded healthcare system in England), however, recommends a shorter shelf life: It should be reheated and eaten within one day.

Microwave the rice in one minute intervals, fluffing it after each minute, until it's thawed. Breaking up the softening mound of rice with a spoon and fluffing it will help it defrost faster. Continue to microwave and fluff the rice at 1-minute intervals until the rice is completely defrosted.

Yes! You can easily freeze cooked rice, which is great if you've made too much or want to shave down how much time you spend making dinner. You can also freeze rice that has other ingredients mixed in, including veggies or meat, as a simple part of your weekly meal prep.

1) Use cold rice: You've gotta plan ahead and use thoroughly-chilled cooked rice. A fresh batch of warm (or even lukewarm) rice will not fry well when it hits the hot pan, and will result in soggy and sticky clumps — no good. So leftover refrigerated rice is ideal!

Unlike freshly cooked rice, which forms soft, mushy clumps when stir-fried, chilled leftover white rice undergoes a process called retrogradation, in which the starch molecules form crystalline structures that make the grains firm enough to withstand the second round of cooking.