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Thread: fried rice

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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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    I thought really sticky rice was a good thing? Shows what I know that Uncle Ben doesn't tell me.

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    Free @coasting RUOkie's Avatar
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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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    Blasted Weeds Tude's Avatar
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    I usually go with a Basmati rice - for results and taste.

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    Senior Member GP's Avatar
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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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    Quote Originally Posted by RUOkie View Post
    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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    Quote Originally Posted by tude View Post
    i usually go with a basmati rice - for results and taste.
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    Quote Originally Posted by annc View Post
    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.
    I love pho long time.

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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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    RacingBear UmneyDurak's Avatar
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    Quote Originally Posted by annc View Post
    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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    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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    Who farted? Ka_Jun's Avatar
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    You're using yesterday's rice, right? Right?

    Basmati. No.

    Uncle Ben's. Not rice.

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    got to use left over rice.
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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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    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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    Dang it, now I want fried rice.

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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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    Quote Originally Posted by ascend View Post
    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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    Quote Originally Posted by Pamestique View Post
    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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    Senior Member DannoXYZ's Avatar
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    Well, it started out as rice in a rice-patty...

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    Blasted Weeds Tude's Avatar
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    Quote Originally Posted by DannoXYZ View Post
    Well, it started out as rice in a rice-patty...
    Why --- thank you ---

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    Who farted? Ka_Jun's Avatar
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    Quote Originally Posted by DannoXYZ View Post
    Well, it started out as rice in a rice-patty...


    Ugh.




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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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    Quote Originally Posted by Ka_Jun View Post

    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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    Who farted? Ka_Jun's Avatar
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    Quote Originally Posted by wfin2004 View Post
    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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