Capt T wrote:
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.



You can use Basmati but I think Jasmine is better. And when it is done,
fluff it carefully. cover it and place in the fridge (with a 'd')
overnight. The rice has to be old and cold for fried rice.

Melondy