How to remedy the salty Fried Rice

The salty Fried Rice can be remedied by adding water to dilute it, adding sugar to neutralize it, adding side dishes, extending the stir frying time, adding starch water, etc. These methods can effectively reduce saltiness and enhance taste.

When Fried Rice is too salty, the simplest remedy is to add a small amount of water or broth to dilute it. Pour Fried Rice back into the pan, add a small amount of liquid in several times and stir fully, so that the rice grains can absorb water evenly. Attention should be paid to not adding too much each time to avoid Fried Rice becoming too soft and rotten. Using broth instead of plain water can add freshness at the same time, but it is necessary to choose low salt or salt free broth. Adding white sugar or honey can neutralize some of the salty taste. Sugar and salt will have a mutual inhibitory effect on taste. A small amount of sugar will not make Fried Rice sweet, but can alleviate the salty taste. Suggest adding half a teaspoon of sugar each time, stir fry evenly, and taste. Adjust the amount according to the situation. Honey has more flavor layers than white sugar, but it should be noted that high temperatures may damage its nutritional content.

Adding unscented side dishes can disperse the salty concentration. You can add chopped celery, carrots, corn kernels and other vegetables with high moisture content, or stir fry with eggs. These ingredients can absorb some salt and increase the volume and nutrition of Fried Rice. The natural sweetness in vegetables can also balance the salty taste, but it is necessary to chop the side dishes and stir fry them thoroughly to ensure they blend well with the rice.

Extending the frying time can make the salt more evenly distributed. Stir fry over medium to low heat for 5-8 minutes, allowing the salt from the surface rice grains to gradually penetrate into the interior. During this process, a spatula can be used to press the rice to help spread the salt. But attention should be paid to controlling the heat to avoid rice grains from burning. This method is suitable for situations where the saltiness slightly exceeds the standard and the rice grains are relatively dry.

Modulation of starch water can encapsulate salt and reduce taste stimulation. Mix 1 teaspoon of starch with 3 tablespoons of water, pour into Fried Rice and stir quickly. The gel like substance formed when starch is heated can temporarily wrap some salt crystals, reducing the salty intensity of the taste buds directly contacted. This method is effective quickly but the effect is short-lived, and should be consumed immediately. After storage, the salty taste will be released again.

It is recommended to add salt in portions during daily cooking and try the flavor multiple times during stir frying. Replacing some salt with low sodium salt or mixed spices can reduce the risk of excessive saltiness. If it is still too salty after remedy, it can be paired with light soup or fresh fruits for consumption. When storing leftover food, pay attention to sealing and refrigerating to prevent salt from continuing to penetrate. Develop a habit of using salt in moderation, and it is easier to control the saltiness by using a standard measuring spoon. Fried Rice should be paired with potassium rich ingredients such as bananas and spinach to help balance the sodium and potassium levels in the body.