In article ,
says...
I have been trying to make a light fried rice and have been using Basmati
but having cooked it by boiling i then leave to cool and drain and when
frying with the addition of shrimp, egg etc it tends to turn to mush.
Question is is there a better rice to use. I dont like typical american long
grain as it is too heavy.
Any ideas please.



Fried rice is much better with leftover rice, rice that has been in the
fridge for a day or 2. This firms up the rice by drying it out a bit. I
would not use Basmati in any case. Jasmine is my favorite, or a medium-
grained "Japanese" rice.


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Peter Aitken