Peter A wrote:
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.

And the rice should not be cooked with added butter, oil or salt. If you've
ever ordered plain rice from a Chinese restaurant you'll have noticed it's
really bland. That's because it was cooked (steamed, technically) without
any additives. When they stir-fry the day old chilled rice they add all the
ingredients that make it taste so good