The trick to perfect fried rice is not day old rice

#cooking #food #recipe #friedrice #rice

[crangismcbasketball]

You can also cook it normally, spread it out thin on a baking dish, and let it sit for a few minutes.
This should let the heat steam out the excess moisture leaving you with rice similar to day old rice

[LTAD-xisw]

I think the reason a lot of people (particularly traditionally) use day-old rice is because you’ll have made the rice the night before to go with something else, and you need to use it before it goes bad. Sure, you *can* use fresh rice, but I think the spirit of the dish is that it’s a good way to use leftovers

[Nitrinoxus]

One of the main reasons I tend to favor the 'day-old rice' method is that, oftentimes, the rice I'm using was genuine leftovers from a larger meal -- especially when I'm making a curry or stir-fry, I always seem to end up with steamed rice left over afterwards, and rather than let it go to waste, I'll portion out some for fried rice, divvy up the rest into 1-cup bags to freeze, and plan out what meals to use them with.

Might share this with my partner as well. Dude _loves_ fried rice, and I'm always on the lookout for things to help him build his confidence in the kitchen!

[juk]

Thanks for the tutorial I will NOT be doing all that 😊

[cheese_potato]

When i crave fried rice and dont have day-old rice, i usually make rice in an instant pot and let it cool down completely for at least half an hour and then make my fried rice. It has never become a mess ever then. Trust me, i have tried so many methods, like adding mayo or oil to the rice or even throwing some eggs to prevent "sticking". None of them works like this method.

[ahb]

As an asian, I would rather have day old rice.

[Mushblooom]

Uncle Roger been real quiet since this dropped

[blacktootherson]

Honestly the best way to cook rice in general is with a rice cooker and what I do for fried rice is use a quarter to half cup less of water than normal with washed rice and let it sit in the rice cooker for at least five minutes on warm after it’s done to try it out. For extra you can spread it on a baking sheet and let it air dry for 20-30 minutes. The key is using low moisture rice and frying on very, very high heat.

[Mutualititve]

The thing is, the main reason I even do fried rice in the first place is because I have left over rice from yesterday lmao, I very rarely make rice just to make fried rice.

[jossflores]

Day old rice is still easier and more convenient

[hahahaha-ypdx]

idk man i think ill just stick to spreading it on a plate for 10 mins

[innocentram]

You can also use a dehydrator like top chinese restaurants for simplicity. Just flatten rice out on sheet and run dehydrator for 30 mins to 1 hour. When cooking proper use of oil and sauce will give rice the chew factor and stronger flavor.

[lunix]

"Look what they need to imitate our power" - dried out rice

[loganpriest]

Yep, this is how indian rice is normally cooked and exactly why all the grains are separate, have a great chew to them and not being stodgy, etc, beautiful light texture that matches curry perfectly. It's a great way of cooking rice, I'll have to try this with fried rice myself though

[DexisyAwNiNg]

I thought this was gonna be an explanation about what day old rice is.

[ODASC]

Rice snitches telling all they business sit in the court and be their own starch witness 🗣️🗣️🔥🔥

[Edwinxclusive]

The reason of using day old rice instead of controlling the excessive moisture when cooking is because of the texture.

When you cook with extra water(not too much), the rice will have a fluffier and softer texture, leaving it overnight the starch outside of the rice will be dryer and form a protective layer to keep the moisture in, hence, the rice is still soft and fluffy.

When reheated(a.k.a fried rice), the outer dried layer of rice will have maillard effect easily at lower temperature, meaning you will have an aromatic and fluffy yet not clumpy fried rice.

This fluffiness and softness cannot be achieved when you cook with less water. The only way to achieve this is either leave it overnight so it dries evenly and slowly, or, put freshly cooked rice in a dehydrator for a while, but then you’ll need to have an expensive controlled environment just for the rice.

Edit: Also for the texture, proper fried rice should be between Al Dente and stracotto, it was not supposed to be firm, but that’s personal preference so I’m okay with said firm and chewy texture.

[yunan]

I just use less water and cook with the rice cooker. The rice will have less moisture and firmer. Day old rice is just rice with the moisture vaporised

[izabeli]

i've heard the type of rice we use in brazil is different than in some other countries but in general we really value our "arroz soltinho" (non stick rice ?). something we do is never user too much water. just over a palm of your hand of water over the rice is enough. also, we usually season our rice as we cook it by frying some garlic/onions in oil before putting the rice so the oil might also play a part in that. its delicious btw i honestly could eat it by itself when it's just made. and it's not sticky.

[TheEyesaur]

RAP SNITCHES, TELLING ALL THEY BUSINESS 🗣️🗣️🔥🔥