Rice for fried rice?
"Gary" > wrote in message ...
> dsi1 wrote:
>>
>> 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!
>
> I also always use long grain white rice cooked the day before.
Thanks!
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