How to deal with Fried Rice always sticking to the pan

Fried Rice sticking to the pan can be solved by adjusting the heat, selecting the proper pan, treating the rice in advance, controlling the oil content, and stir frying skills.

1. Adjust the heat

When Fried Rice is heated too high, it is easy to cause the rice to burn and stick to the pan. It is recommended to use medium or medium fire to heat evenly. After adding oil to the cold pot, wait for the oil temperature to rise slightly to smoke before adding the ingredients to avoid excessive oil absorption of rice at low temperatures. If the bottom temperature of the pan is found to be too high during stir frying, it can be briefly removed from the heat to cool down.

2. Select a proper pan

iron pan or non stick pan, which is more suitable for Fried Rice. The new iron pan needs to be fully opened for curing to form an oil film. Before use, heat the empty pot until it emits green smoke, pour in a small amount of cooking oil to evenly moisten the pot, and repeat the process to enhance the anti sticking effect. Non stick pans should avoid using metal shovels to prevent coating damage.

3. Pre processed rice

Rice that has been refrigerated overnight evaporates more easily, and fresh rice can be spread out and cooled before use. Before stir frying, gently knead the clumped rice by hand or add a small amount of cooking oil and mix well. If the rice is too dry, spray a little water. If it is too wet, use kitchen paper to absorb the surface moisture.

4. Control oil level

insufficient oil level can cause sticking to the pot, usually 15-20 milliliters of cooking oil are needed for 500 grams of rice. It is recommended to heat up the pot and cool the oil first. After the oil temperature rises, pour some oil along the edge of the pot to moisten it. When stir frying, replenish the remaining oil in batches. High temperature resistant vegetable oils such as peanut oil can be used to avoid low-temperature and easily burnt oils such as butter.

5. Frying Techniques

After putting the ingredients into the pot, quickly flip them over and use a spatula to throw the rice from the bottom upwards. Use cutting and mixing techniques instead of pressing to avoid rice sticking tightly to the bottom of the pot. During the frying process, keep the ingredients in a moving state by adding egg mixture or diced vegetables to increase lubrication. Drizzle a little cooking wine on the edge of the pot before serving to enhance aroma and prevent sticking.

For daily cooking, indica rice or Thai fragrant rice with moderate moisture content can be selected, and the rice water ratio should be controlled at around 1:1.2 when cooking. Before Fried Rice, cut all the ingredients to a uniform size, and then add vegetables and rice in turn. Regularly maintain the iron pot with lard, and avoid using steel wire balls to scratch the pot body during cleaning. If the pot is severely stuck, sprinkle a small amount of salt on the burnt area and dry it before wiping it off. Stubborn stains can be treated by soaking them in baking soda paste.