[making] Fried Rice 101

A lot of people would wonder what’s the best rice to make fried rice?

 

Rule of thumb is, you need “dehydrated rice” or “harden rice” to make a good plate of fried rice.  Keep in mind for any fried rice that’s too moist, mushy or sticks together, should not consider to be good fried rice.

 

There are 6 key areas you should consider:

  1. Most common way of making is to take leftover white rice from the fridge or I like to make semi raw freshly steamed rice, using 1/3 less water from the usual portion of water.  For instance, if you make 2 cups of rice with 3 cups of water for fluffy soft steamed rice, then use 2 cups of water with 2 cups of rice instead when you want to make some semi raw rice for fried rice.  (note:  1 cup of raw rice makes approx 2 bowls of cooked rice)
  2. Another important key is to loosen the rice before it goes into the wok, especially left over rice from the fridge, they tend to stick together in a ball after refrigerating.
  3. Use a good amount of oil, the ratio would approximately be 1 bowl of cooked rice with 1 tbsp of oil.  If you’re taking 2 bowls of cooked rice then you should be using at least 2 tbsp of oil.
  4. Chinese cooking is all about high heat cooking.  Ensure the wok is well heated before pouring the oil in.
  5. Use a big wok.  It’s important to have good “ventilation” and air goes around as you fry the rice to achieve a good dry texture.
  6. Make sure all the ingredients are finely diced or chopped for the best mixture result with the rice.  Big chunk of meat is never recommended, one spoonful of good fried rice should come along with every bits of the ingredients!