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?

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

"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.

Julie Bove wrote:
>
> 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.

For a little added punch, mix in a bit of sesame oil to your
regular oil. Just a bit.

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> 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.
>
> For a little added punch, mix in a bit of sesame oil to your
> regular oil. Just a bit.

I do. Thanks!

On Sunday, June 3, 2018 at 12:18:35 AM UTC-10, Julie Bove wrote:
>
> 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.

If your friend is Japanese, she probably doesn't care much for long grain rice. It's kind of a strange thing. I don't know what the Chinese think of short grain rice. They don't seem to eat much of the stuff.

"dsi1" > wrote in message
...
> On Sunday, June 3, 2018 at 12:18:35 AM UTC-10, Julie Bove wrote:
>>
>> 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.
>
> If your friend is Japanese, she probably doesn't care much for long grain
> rice. It's kind of a strange thing. I don't know what the Chinese think of
> short grain rice. They don't seem to eat much of the stuff.

She's actually Swedish but her ex was Japanese. She doesn't like long grain
rice at all. I tried to give her some because due to a screw up at Jet.com,
I wound up with 4 jugs of free Texmati white rice. I had ordered brown. She
refused to take it.

On 6/4/2018 2:49 AM, Julie Bove wrote:
>
> "dsi1" > wrote in message
> ...
>> On Sunday, June 3, 2018 at 12:18:35 AM UTC-10, Julie Bove wrote:
>>>
>>> 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.
>>
>> If your friend is Japanese, she probably doesn't care much for long
>> grain rice. It's kind of a strange thing. I don't know what the
>> Chinese think of short grain rice. They don't seem to eat much of the
>> stuff.
>
> She's actually Swedish but her ex was Japanese. She doesn't like long
> grain rice at all. I tried to give her some because due to a screw up at
> Jet.com, I wound up with 4 jugs of free Texmati white rice. I had
> ordered brown. She refused to take it.

If it was free and you won't use it, donate it to the food bank.

Jill

On Sunday, June 3, 2018 at 8:49:36 PM UTC-10, Julie Bove wrote:
>
> She's actually Swedish but her ex was Japanese. She doesn't like long grain
> rice at all. I tried to give her some because due to a screw up at Jet.com,
> I wound up with 4 jugs of free Texmati white rice. I had ordered brown. She
> refused to take it.

My wife is a haole raised by a Korean stepmom. She does not like long grain rice. She gets upset if I serve her that stuff. It's pretty funny.

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.

"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!

On 6/3/2018 6:37 AM, Gary wrote:
> 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.
>
Yep, if not day-old, the rice should at least be chilled. Then fluffed
with a fork so the grains don't stick together.

Jill

On 6/3/2018 7:51 AM, jmcquown wrote:


> Yep, if not day-old, the rice should at least be chilled.Â* Then fluffed
> with a fork so the grains don't stick together.

Depends on whether you want "Chinese-restaurant fried rice" (CRFR) or
something else. Yes, CRFR is typically made of day old long grain
"steamed" rice. Add some frozen peas/carrots succotash and Asian stuff
(soy, hosin, oyster, whatever sauces).

https://www.youtube.com/watch?v=EA4EWlv6HUM

Here's a basic recipe on U2B. Good recipe. Lots of 'em on U2B. I
fergot about the scrambled eggs. Last time I made it, I used too much
oil.

nb

On 6/3/2018 3:44 PM, notbob wrote:
> On 6/3/2018 7:51 AM, jmcquown wrote:
>
>
>> Yep, if not day-old, the rice should at least be chilled.Â* Then
>> fluffed with a fork so the grains don't stick together.
>
> Depends on whether you want "Chinese-restaurant fried rice" (CRFR) or
> something else.Â* Yes, CRFR is typically made of day old long grain
> "steamed" rice.Â* Add some frozen peas/carrots succotash and Asian stuff
> (soy, hosin, oyster, whatever sauces).
>
> https://www.youtube.com/watch?v=EA4EWlv6HUM
>
> Here's a basic recipe on U2B.Â* Good recipe.Â* Lots of 'em on U2B.Â* I
> fergot about the scrambled eggs.Â* Last time I made it, I used too much
> oil.Â*Â*
>
> nb

I'm just relating the way I learned to make fried rice when I was a kid,
living in Bangkok. Thai? Chinese? I dunno. Yes to cracking an egg in
there. And not too heavy on the oil. But it's Julie who is asking and
she can't or won't eat eggs so that point is moot.

Jill

"notbob" > wrote in message
...
> On 6/3/2018 7:51 AM, jmcquown wrote:
>
>
>> Yep, if not day-old, the rice should at least be chilled. Then fluffed
>> with a fork so the grains don't stick together.
>
> Depends on whether you want "Chinese-restaurant fried rice" (CRFR) or
> something else. Yes, CRFR is typically made of day old long grain
> "steamed" rice. Add some frozen peas/carrots succotash and Asian stuff
> (soy, hosin, oyster, whatever sauces).
>
> https://www.youtube.com/watch?v=EA4EWlv6HUM
>
> Here's a basic recipe on U2B. Good recipe. Lots of 'em on U2B. I fergot
> about the scrambled eggs. Last time I made it, I used too much oil.
>
> nb

Thanks!

On Sunday, June 3, 2018 at 12:37:49 AM UTC-10, Gary wrote:
>
> I also always use long grain white rice cooked the day before.

That sounds reasonable. I always use short grain rice because I like to do things the hard way.

In article >, writes:
>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?
If you're going to use white rice of any kind, it should be precooked and at
least at room temperature before stir frying. Jackie has been making me
exclusively seasoned brown rice with home-made chicken broth and the Cuban
garlic mojo sauce I make once a month. Jackie lets the brown rice sit out after
cooking until it's dry and nutty. Our last batch has lasted us a week in the
fridge without any hardening. Gotta love that.

"Orlando Enrique Fiol" > wrote in message
. ..
> In article >, writes:
>>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?
> If you're going to use white rice of any kind, it should be precooked and
> at
> least at room temperature before stir frying. Jackie has been making me
> exclusively seasoned brown rice with home-made chicken broth and the Cuban
> garlic mojo sauce I make once a month. Jackie lets the brown rice sit out
> after
> cooking until it's dry and nutty. Our last batch has lasted us a week in
> the
> fridge without any hardening. Gotta love that.

I use brown but read online that it needs to be cold.

On 6/4/2018 1:54 AM, Julie Bove wrote:
>
> "Orlando Enrique Fiol" > wrote in message
> . ..
>> In article >, writes:
>>> 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?
>> If you're going to use white rice of any kind, it should be precooked
>> and at
>> least at room temperature before stir frying. Jackie has been making me
>> exclusively seasoned brown rice with home-made chicken broth and the
>> Cuban
>> garlic mojo sauce I make once a month. Jackie lets the brown rice sit
>> out after
>> cooking until it's dry and nutty. Our last batch has lasted us a week
>> in the
>> fridge without any hardening. Gotta love that.
>
> I use brown but read online that it needs to be cold.

Â* My experience is that cold makes better fried rice . We use brown
rice for everything , last night we had chicken stir fry over some .
T'was quite yummy .

--
Snag
Yes , I'm old
and crochety .
Get off my lawn !

On Wednesday, June 6, 2018 at 3:36:47 AM UTC-10, Terry Coombs wrote:
>
> Â* My experience is that cold makes better fried rice . We use brown
> rice for everything , last night we had chicken stir fry over some .
> T'was quite yummy .
>
> --
> Snag
> Yes , I'm old
> and crochety .
> Get off my lawn !

That's what I was taught. OTOH, I have made fried rice from rice fresh off the boil - it was still damn good. It was also easier to fry up because the grains didn't stick together. When I do this, I'll use slightly less water.. The reality is that it pretty much doesn't matter. If I had a restaurant, I'd be using fresh rice to make fried rice - not old rice.

"dsi1" > wrote in message
...
On Wednesday, June 6, 2018 at 3:36:47 AM UTC-10, Terry Coombs wrote:
>
> My experience is that cold makes better fried rice . We use brown
> rice for everything , last night we had chicken stir fry over some .
> T'was quite yummy .
>
> --
> Snag
> Yes , I'm old
> and crochety .
> Get off my lawn !

That's what I was taught. OTOH, I have made fried rice from rice fresh off
the boil - it was still damn good. It was also easier to fry up because the
grains didn't stick together. When I do this, I'll use slightly less water.
The reality is that it pretty much doesn't matter. If I had a restaurant,
I'd be using fresh rice to make fried rice - not old rice.

I'll bet that's what they do too!

"Terry Coombs" > wrote in message
news
> On 6/4/2018 1:54 AM, Julie Bove wrote:
>>
>> "Orlando Enrique Fiol" > wrote in message
>> . ..
>>> In article >, writes:
>>>> 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?
>>> If you're going to use white rice of any kind, it should be precooked
>>> and at
>>> least at room temperature before stir frying. Jackie has been making me
>>> exclusively seasoned brown rice with home-made chicken broth and the
>>> Cuban
>>> garlic mojo sauce I make once a month. Jackie lets the brown rice sit
>>> out after
>>> cooking until it's dry and nutty. Our last batch has lasted us a week in
>>> the
>>> fridge without any hardening. Gotta love that.
>>
>> I use brown but read online that it needs to be cold.
>
> My experience is that cold makes better fried rice . We use brown rice
> for everything , last night we had chicken stir fry over some . T'was
> quite yummy .

Good!

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.

"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.

"Julie Bove" wrote in message news

"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.

==

I have recently started to use short grain (thanks MrD) D loves it and
that is what counts)

"Ophelia" > wrote in message
...
>
>
> "Julie Bove" wrote in message news >
>
> "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.
>
> ==
>
> I have recently started to use short grain (thanks MrD) D loves it and
> that is what counts)

Thanks!

"Julie Bove" wrote in message news

"Ophelia" > wrote in message
...
>
>
> "Julie Bove" wrote in message news >
>
> "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.
>
> ==
>
> I have recently started to use short grain (thanks MrD) D loves it and
> that is what counts)

Thanks!

==

Of course I am using the (sticky) rice for things like Sushi and Musubi
although I think D is starting to prefer it to anything else

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.