Cooking 101: Fried Rice Needs Dried Rice

Just moving more content from the old blog over to the new one. :)

Fried rice was invented to make use of leftover rice, and part of what makes a good fried rice so yummy is the firm texture and structural integrity of the individual grains of rice that you get as a result of the loss of moisture that occurs over time.

So next time you have leftover steamed rice from cooking or takeout, stick it in the fridge for two or three days, and make yourself a delicious fried rice with whatever veg and meat you've got laying around along with some soy sauce, oyster sauce, or even fish sauce (or combination thereof), as seasoning.

Onion and garlic always help along the savory flavor, and a teeny, tiny bit of ketchup can add a subtle tangy backdrop to contrast and accentuate all the other flavors.

And not that you can't make decent fried rice with freshly made rice, but if you do, you'll want to use just slightly less water than usual (like maybe a Tablespoon per cup), then fluff the cooked rice and spread it out in a thin layer on a sheet pan or cookie sheet and let it cool completely before adding to your other seasoned ingredients. This will mitigate a bit of the sogginess you get from making fried rice with the freshly made stuff.




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