Why does fried rice have to be cold

If possible, try to remove excess starch from the rice by rinsing it in cold water before cooking. Its the starch that makes the rice sticky and mushy. You can try frying the rice in some oil before you add water to it. Gives it some depth and an almost nutty, smokey flavor. Fry 0. For cooking, you. Fresh pasta takes considerably less time to cook than dried, usually 1 to 3. Using a deep fryer or skillet, set at degrees or medium high, deep. This is where you'll be glad you're using a big skillet or wok.

Some cooks make a wide well in the middle, and some push the rice to one side. I push all the ingredients to one side in my wok, but you do what works for your pan. Pour the beaten eggs into the cleared space and start stirring them gently to cook. Try to avoid stirring rice into the cooking eggs as much as possible. When the eggs are cooked to your liking I like them a little soft then you can mix them into your hot rice.

If you don't have a big enough pan to push the rice aside, just scramble the eggs first, remove them from the pan, and proceed with your fried rice recipe. Add the scrambled eggs back in at the end. Be sure to turn up the heat at the end to let the rice get sizzling hot and get the flavors working together. After all, you want fried rice, not just warm rice. Once you master the basics, you can create your own fried rice recipe out of whatever's in your fridge.

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See full disclosure. Fried rice can be a quick and satisfying meal, especially for those who love anything rice. Indeed, if you only equate fried rice with the soy sauce spiked stuff you get from carryout Chinese places, you have the wrong idea, entirely. Fried rice can be a quick and comforting meal you throw together, with nothing but leftovers, or it can be a bit more complex. Either way, it is not complicated to make. One rule you will always hear about making fried rice is to use leftover rice.

Many think that this is just a bow to tradition since fried rice is a way to use leftover rice. But is this the only reason to use leftover rice? I would venture to guess that many people attempt to make fried rice by using freshly cooked rice.

When their rice turns out soggy and mushy, they wonder what they did wrong. This reveals the practical reason for using leftover rice, from the day before. Leftover rice begins to dry out fairly quickly. This is why when you store a take-out container of rice in the fridge, it becomes a hard, dry-ish block by the next day or so. When you make fried rice, you will be introducing moisture back into the rice. If your rice has just been cooked, you are simply going to continue to introduce moisture to already moist rice.

The result is over-cooked mush. So, it is easier, and the result is much better when you use dried out leftover rice.