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Old 11-04-09, 01:24 PM   #1
T.Hamilton
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fried rice

so today I'm making fried rice for dinner(with Char Siu pork roast + dumplings) but the rice is so sticky.What type of rice should I use to get better results?
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Old 11-04-09, 01:27 PM   #2
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I thought really sticky rice was a good thing? Shows what I know that Uncle Ben doesn't tell me.
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Old 11-04-09, 01:29 PM   #3
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Use any kind of rice (I use Jasmine rice) but cut the amount of water by 1/4 cup for every cup of rice(ie if you usually use 1 3/4 cups water per cup of rice, now use 1 1/2 cups water). Then put the cooked rice in the fridge for a few hrs to dry out a little (uncovered). That firms the rice up a lot! (in most restaraunts, day old rice is used for fried rice)
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Old 11-04-09, 01:29 PM   #4
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I usually go with a Basmati rice - for results and taste.
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Old 11-04-09, 01:34 PM   #5
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Day 1: Cook rice, eat steamed rice, put remainder in refrigerator.
Day 2: Leftover rice will be dry enough to fry.
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Old 11-04-09, 01:35 PM   #6
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Use any kind of rice (I use Jasmine rice) but cut the amount of water by 1/4 cup for every cup of rice(ie if you usually use 1 3/4 cups water per cup of rice, now use 1 1/2 cups water). Then put the cooked rice in the fridge for a few hrs to dry out a little (uncovered). That firms the rice up a lot! (in most restaraunts, day old rice is used for fried rice)
That's because fried rice is a leftover dish. You fry yesterday's leftovers with yesterday's rice and, viola!, you have fried rice.
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Old 11-04-09, 01:50 PM   #7
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i usually go with a basmati rice - for results and taste.
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Old 11-04-09, 02:18 PM   #8
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That's because fried rice is a leftover dish. You fry yesterday's leftovers with yesterday's rice and, viola!, you have fried rice.
Truth. Long grain rice is best.
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Old 11-04-09, 02:23 PM   #9
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thanks for the help. the rice is now in the fridge. maybe we'll eat out tonight, and do the chinese dinner tomorrow.
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Old 11-04-09, 02:26 PM   #10
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That's because fried rice is a leftover dish. You fry yesterday's leftovers with yesterday's rice and, viola!, you have fried rice.
Yeah pretty much. he he.
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Old 11-04-09, 02:46 PM   #11
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Jasmine rice works well. Cook it in a rice cooker - go a little easy on the water. Let it sit out for 2-3 hours. Use in fried rice.
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Old 11-04-09, 02:50 PM   #12
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You're using yesterday's rice, right? Right?

Basmati. No.

Uncle Ben's. Not rice.
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Old 11-04-09, 03:05 PM   #13
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got to use left over rice.
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Old 11-04-09, 03:21 PM   #14
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I use generic long grain and use a bit less water if I want it drier, or more if I want it to clump a bit better (easier with chop sticks).
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Old 11-04-09, 03:31 PM   #15
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I remember once in high school cooking class we made fried rice with fresh rice, but first we rinsed the rice in a sieve under cold water for a minute or something to remove some of the starch so it wouldn't be as clumpy. This was about 15 years ago though, so I may be misremembering.
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Old 11-04-09, 03:42 PM   #16
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Dang it, now I want fried rice.
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Old 11-04-09, 03:52 PM   #17
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If you want a fluffier fried rice use Basmati or long grain rice. That's generally what Chinese restaurant do (Uncle Ben's works fine). And you don't have to use left over rice if its long grain. Cook it. Let it rest an hour or so and then go ahead and fry.

Japanese fried rice (I am japanese) is made much differently. It's suppose to be more like a porridge - sortof sticky and gooey.
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Old 11-04-09, 03:55 PM   #18
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I remember once in high school cooking class we made fried rice with fresh rice, but first we rinsed the rice in a sieve under cold water for a minute or something to remove some of the starch so it wouldn't be as clumpy. This was about 15 years ago though, so I may be misremembering.
Japanese rice which is covered with starch should always be rinse thoroughly before cooking.
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Old 11-04-09, 06:50 PM   #19
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If you want a fluffier fried rice use Basmati or long grain rice. That's generally what Chinese restaurant do (Uncle Ben's works fine). And you don't have to use left over rice if its long grain. Cook it. Let it rest an hour or so and then go ahead and fry.

Japanese fried rice (I am japanese) is made much differently. It's suppose to be more like a porridge - sortof sticky and gooey.
Uncle Ben's? Surely you jest. Minute Rice is also not rice.
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Old 11-04-09, 07:12 PM   #20
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Well, it started out as rice in a rice-patty...
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Old 11-04-09, 07:25 PM   #21
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Well, it started out as rice in a rice-patty...
Why --- thank you ---

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Old 11-04-09, 08:58 PM   #22
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Well, it started out as rice in a rice-patty...


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Old 11-05-09, 05:37 PM   #23
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White people do not know how to make rice. So give it up and stick to "instant" crap. Perfect rice is an art and fortunately I have a Puerto Rican wife who was taught when she was a little girl; like all good little Spanish girls.

Her rice, blanco o amarillo, is awesome. Best on the second day in a microwave IF you put in a tablespoon of water into a loosely covered bowl.

Did I say my Puerto Rican wife is hot as hell too? Not only does she cook awesome rice, but her other wifey duties far exceed anything white women can only dream of.
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Old 11-05-09, 05:59 PM   #24
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Uncle Ben's? Surely you jest. Minute Rice is also not rice.
Hey I only eat Japanese rice but I admit doesn't make the best fluffy fried rice. If you are going to add all that stuff, Ben's is fine, not the best but OK.
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Old 11-05-09, 08:53 PM   #25
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Perfect rice is an art and fortunately I have a Puerto Rican wife who was taught when she was a little girl; like all good little Spanish girls.

Her rice, blanco o amarillo, is awesome. Best on the second day in a microwave IF you put in a tablespoon of water into a loosely covered bowl.
Dude, no need to make it all mystical and s**t. I make awesome rice, I too, was taught how when I was a little boy, it's called a decent rice cooker. Idiot proof. Measure the water to the first knuckle, push button. I bet you could even do it.

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