Fried Rice Recipe Kelly's Kitchen

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Fried rice has long been a favorite dish for many, and there is a widely-held belief that in order to achieve the perfect consistency and flavor, the rice used must be at least one day old. However, this may not necessarily be the case. While day-old rice is often recommended because it tends to be drier and less sticky, making it easier to fry.

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Let's take a closer look at the reasons behind this widely accepted cooking tip. One of the main reasons day-old rice is better for fried rice is its texture. When rice is freshly cooked, it tends to be soft and moist, making it difficult to achieve that perfect, slightly crispy texture that is characteristic of a good fried rice dish.

Fried Rice Recipe Kelly's Kitchen

Make a batch of rice and spread it in a thin layer on a sheet tray. Put the tray in the refrigerator for 15-20 minutes (this keeps the grains from clumping), then portion out the rice into.

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The Original Tip. Really good fried rice is characterized by having distinct, chewy grains, and the best way to achieve this texture is by using cold leftover rice. This widely talked-about tip suggests cooking the rice at least one day ahead of time and refrigerating (or even freezing) until you're ready to cook the fried rice. This extra.

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As Culinary Lore explains, freshly cooked rice is fluffy and hot and perfect for eating as is, but contains too much moisture. The texture of leftover rice (dried out), on the other hand, is the.

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Peel the carrots, then dice them. If using, chop the cabbage. In a large skillet or wok, heat 2 tablespoons of the sesame oil medium high. Saute the carrots and onion for 2 minutes. Add the cabbage, garlic and ginger and saute for 2 minutes. Stir in the rice, peas and salt for 1 minute. Push the rice to the side.

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In this case, fresh isn't actually better. If you start with sticky, warm, just-cooked rice, your fried rice will turn out soggy, without those distinct chewy grains that a good fried rice has. Instead, cook the rice at least a day ahead of time and refrigerate. This helps to dry the grains out enough to give your fried rice a good texture.

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Cook, stirring constantly, until fragrant, about 30 seconds. Add the garlic and cook 30 seconds more. Do not brown. Add the rice and stir until combined. Spread into an even layer in the skillet. Sprinkle the pepper and remaining ½ teaspoon salt evenly over the rice.

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1. Rinse. Rinse rice under cold water until water runs clear. Place strainer over bowl and let drain. 2. Sauté. Heat oil in large saucepan, add rice, and stir to coat grains with oil. Add water (less than you normally would) and bring to boil. Reduce heat to low, cover, and simmer until all liquid is absorbed.

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The results indicate the duration of cooling and reheating can influence the resistant starch content in rice. The longer the rice is in the refrigerator, the more resistant starch is formed. This is the reason why fried rice recipes usually call for leftover (one-day old) rice —its resistant starch makes it fry better than fresh rice.

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Heat the oil in a large skillet or wok over medium heat. Add the peas, carrots, onion and garlic. Stir fry until tender. Lower the heat make a well in the rice by pushing it to the side. Pour the eggs into the skillet and stir fry until scrambled. Add the soy sauce and blend all everything together, enjoy!

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Jasmine rice cooks up stickier, in clumps, whereas basmati rice tends to cook up as dry, individual grains that do not stick together. When used to make fried rice, jasmine rice may beat out basmati rice because of its ability to crisp up without breakage. Because basmati is a longer, drier, less starchy grain, it tends to break when stir-fried.

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The amount of water you add when cooking rice will make a difference. If you find your fried rice is turning out rather mushy, try reducing the amount of water to cook the rice. A typical recipe for cooking long-grain white rice uses a 1-to-1.5 ratio, which means you would add 1 cup of rice to 1 1/2 cups of water.

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1. Rinse rice: Rinsing the rice under cold water until the water runs clear removes excess starch from the grains. 2. Sauté in oil: Heat some oil in a large saucepan and then add rice and stir to coat the grains with oil. This forms a greasy barrier around each grain.

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Cook for 2 minutes so they defrost and water evaporates. Add rice and Sauce ingredients. Cook for 1 1/2 minutes until liquid evaporates. Scramble egg - Shove rice to the side of the wok / skillet. Add 1/2 tbsp oil into the cleared space, shift wok so the heat is centred over the cleared space.

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2 Answers. The goal is to sufficiently dry it, so that you get the right texture of your fried rice. You want it to be noticeably dry, so that it will fry rather than steaming, and not clump together. It's okay if it's clumped up as it dried, as long as you can break it up without it sticking back together.