"dsi1" > wrote in message
...
On Saturday, June 2, 2018 at 7:52:28 PM UTC-10, Julie Bove wrote:
> Is there a certain type that should be used? My friend told me that hers
> never comes out right. She uses the sticky rice. I've been using brown
> short
> grain but it occurred to me that this might be the wrong type. Would
> Jasmine
> (long grain) be better? Or is there some other type?

Long grain rice would be the easiest to use since it doesn't clump together.
Chinese style fried rice should be made with long grain. Japanese and
Koreans would use short grain rice.

Break up the rice before frying by wetting a hand and plunging it into the
rice. Try to break up most of the clumps. It would probably be helpful to
add a good amount of oil to the rice while doing this. Fry the rice in a
good amount of oil. The key word here is "good amount of oil." Fry at high
heat and keep the rice moving. Good luck!

Kim chee fried rice. Wonderful stuff:

https://www.amazon.com/photos/share/...XRSpo1okwt60QV

---

Ah... Thanks! My friend cooks Japanese so that would explain why she only
buys the short grain. I did learn that you do need a lot of oil to do it
right. I had not been using enough oil prior.