Food - Drink
15 Mistakes You’re Making With Fried Rice
By SARA KLIMEK
Using Fresh Rice
When making fried rice, it’s always better to use leftover rice that is more dry and firm than fresh. If you only have freshly-cooked rice and want to avoid a gluey, sticky mess, spread the rice out on a baking sheet and let it sit out for at least ten minutes at room temp, then place it in your fridge for an additional 20.
Omitting Cornstarch
The secret ingredient to help your fried rice is a dash of cornstarch, which will help soak up the moisture from the grains, further drying your rice so it can brown and crisp up. Cornstarch also helps keep meat crispy and can be used to soak up liquid if you accidentally add too much soy sauce or liquid seasoning.
Using the Wrong Rice
Medium-grain rice, such as Thai Jasmine, is better for fried rice than over short-grain and long-grain varieties. Long-grain rice is too spindly and will dry out too much, while short-grain rice is too moist and clumpy, but if you use short-grain anyways, rinse the rice several times to remove its sticky starch.
Improper Storage
Rice is one of the most dangerous foods to reheat, and improper storage can lead to a proliferation of Bacillus cereus bacteria. You should always try to cool rice down and store it in the fridge within an hour of preparing it, and also avoid leaving your rice in the fridge for over a day before using it.
Not Using a Wok
A wok is a perfect instrument for making fried rice due to its excellent heat distribution and steep sides, which allow the user to stir and toss food around without spillage. If you don’t have a wok, a large skillet can work, but it needs to have enough space for you to toss the rice without spilling it on your stove.