Julie Bove wrote:

>
> "cshenk" > wrote in message
> ...
> > 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?
> >
> > Hi Julie, each will be different in effect so it's more what you are
> > looking for in texture of result that designates the type used.
> >
> > Fried rice types of textures desired vary across the world.
> >
> > Long grain will generally make distinct separate grains that do not
> > stick together. This tends to be the most common USA version.
> >
> > Medium grains are a bit variable. To make a more separate grain
> > type from them, you leave them to in an open container chill and
> > dehydrate a bit in the fridge (from leftovers).
> > - Actual sweet/sticky rice is what I use as a taste preference but
> > it would be considered a bit odd to an American and unless you dive
> > to a true ethnic plce, not seen often in the USA
> > - That medium grain comes as sweet (actually has a faint sugar to
> > it) or just sticky.
> >
> > Short grain, generally not optimal by USA standards. Used just
> > fine in other cultures where they make 'fried rice patties' from
> > them. They look a little like a McDonalds hash brown in some ways.
> >
> > The largest variations in additions seem to be the medium grain.
>
> I think I will stick with the long.

No problem at all! It's just a difference and you will get a more
distinct grain result. Use whole cooked egg there for best effect.