How to deal with egg Fried Rice that is too sticky

If the egg Fried Rice is too sticky, it can be improved by adjusting the water content of the rice, controlling the heat, adding ingredients, treating the rice in advance, and changing the way of stir frying.

1. Adjust the moisture content of rice

Using overnight rice or refrigerated rice can effectively reduce viscosity. Freshly cooked rice has a high water content and a deep degree of starch gelatinization, making it easy to stick when stir fried directly. Fresh rice can be spread out and cooled, or stored in the refrigerator for more than 2 hours to evaporate the surface moisture of the rice grains, regenerate the starch, and make it easier to separate the grains when stir fried. If time is tight, you can spread the hot rice flat on a plate and use chopsticks to disperse it to accelerate cooling.

2. Controlling the heat [SEP]: The key is to quickly stir fry over high heat. insufficient firepower can cause rice to stew in the pot, exacerbating stickiness. It is recommended to first heat the pot until it is smoking, then pour in enough cooking oil to moisten the pot. After the oil temperature rises, add the egg mixture and quickly spread it out. Then add rice and stir fry continuously with a spoon. High temperature can rapidly dehydrate and shape the surface of rice grains, resulting in a slightly charred outer layer and a soft inner texture.

3. Adding ingredients

with high fiber ingredients can absorb excess moisture. Carrots, green beans, corn kernels and other vegetables can be blanched and dried before being added, which can not only increase the taste level, but also absorb the surface moisture of rice. Dried food ingredients such as shiitake mushrooms and sausages need to be soaked and diced in advance, stir fried to remove oil, and then mixed with rice. The natural oil can wrap around the rice grains and reduce stickiness.

4. Pre treat rice

Mixing rice with oil before stir frying can form a protective layer. Mix the cooled rice with a small amount of sesame oil or cooking oil and let it stand for 10 minutes. The oil will form a barrier film on the surface of the rice grains. This method is particularly suitable for high moisture content glutinous rice, which can prevent excessive starch leakage during frying. Be careful not to mix too much oil, otherwise it will cause a greasy feeling.

5. Change the frying method

and use a staged feeding method to reduce squeezing. First, take half of the rice and egg mixture and stir fry until loose, then pour in the remaining rice and stir fry to avoid uneven heating caused by adding it to the pot at once. When stir frying, use a spatula to cut Rice and vegetable roll vertically, and use wrist shaking to make the rice grains bounce up instead of pressing horizontally. Drizzle a small amount of cooking wine on the edge of the pot before serving, as the evaporation of alcohol can remove excess water vapor.

It is recommended to choose long grain rice such as indica rice for making egg Fried Rice, and the water volume for cooking is reduced by one fifth compared with normal times. During the frying process, keep the movements coherent and avoid adding water midway or frequent flipping. If the rice has severely clumped, turn off the chopsticks and gently stir fry until loose. Paired with refreshing side dishes such as cucumber shreds and tomatoes, it can balance the taste. Drinking barley tea or hawthorn water in moderation after meals can help with digestion.