Rice, not as easy as it looks!Somehow, I always mess up dishes that are related to rice. Especially FRIED RICE. My fried rice is always too wet, too sticky. As hard as I've tried, I simply cannot achieve the fragrant, fluffy fried rice like the zhi-czar stalls. Argh... *pull my hair out*
Fried rice = too wet and sticky
Porridge = too sticky and not fragrant
Baked rice = also too sticky! Wait.... baked rice is supposed to be sticky. Heh...
Rice is my nemesis, but I will never give up on rice. I'm a rice-loving Chinese!
Thankfully, the baked rice above turned out ok. And thanks D for the beautiful picture. (as always!)
Note to myself: I really should learn how to take pictures from D.
3 comments:
Hey ya
The trick to a good fried rice, with individual rice kernels (ie. not sticky), is to cook your rice and leave it to stand in the fridge overnight.
:) hope it helps.
Vanessa
o yes, overnight rice definitely works better, but but but, I'll still have sticky fried rice. Just a tad less sticky than my usual using freshly cooked rice. Haha. Nonetheless, I'll keep frying rice whenever I can! I must perfect fried rice... *chant*
You can use freshly cooked fried rice but use less water so the rice is not too wet.
I learned a trick from Posh Nosh. Break one or 2 eggs, beat and pour the egg mixture over the rice. Let it sit until each rice kernel is coated, while you prepare the rest of ingredients.
When you cook, make sure the oil is very hot, fry the rice until they bounce on your pan.
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