How To Cook Rice For Frying
Everybody loves fried rice but why does it stick to the wok?
Everybody loves fried rice be it egg fried rice, chicken fried rice or whatever. If you’ve ever tried to cook fried rice at home you’ll know that the rice should be cooked at least the day before you intend to fry it and that it should be kept in the fridge. But not everybody knows how to cook it correctly so it is good to wok.
Usually, when cooking boiled rice you would use a 1:2 ratio. In other words, one part rice to two parts water. This produces a wonderfully moist and clumpy rice which is perfect for eating with chopsticks but far from ideal for the wok.
This method is courtesy of a friend who also happens to own my favourite Chinese restaurant here in Helsingborg.
- 2 dl jasmine or basmati rice.
- 3 dl water.
- 1 tsp lemon juice or vegetable oil.
- 1 good pinch of salt.
- Put the rice into a bowl and fill with water. Swirl the rice around in the bowl, you’ll notice the water becomes cloudy. Drain the water from the bowl leaving the rice in the bowl and repeat 4 times until the water is almost clear. This removes most of the starch which is what causes the rice to be sticky.
- After washing the rice fill the bowl with water again and leave for 20-30 minutes.
- Drain the rice through a sieve and put into a saucepan with 3 dl of water, the lemon juice or oil and a little salt.
- Bring the pan to a boil and let it bubble for 5 minutes stirring constantly.
- Remove from the heat, put the lid on the saucepan and leave for 15-20 minutes.
- Place the rice into a container that had broader than it is deep so there is a good surface area exposed. Leave it in the fridge overnight without the lid on.
- If everything has gone correctly you’ll have rice which isn’t moist or sticky and it should easily separate into individual grains. Perfect for the wok!