How to remedy the sticky egg Fried Rice

If the egg Fried Rice is too sticky, it can be improved by adjusting the heat, reducing the water content, adding ingredients, etc. The problem of stickiness is usually related to factors such as high water content, insufficient stir frying, and low oil content in rice.

1. Adjust the heat

Use medium high heat to quickly stir fry and evaporate excess water. The sticky Fried Rice with eggs often cannot volatilize due to slow frying on a small fire. Instead, use a large fire to make the rice grains clear, but pay attention to avoid burning. Iron pots have uniform thermal conductivity and are more suitable for high-temperature quick stir frying. When stir frying, using a spatula to press the rice into pieces can help separate the rice grains.

2. Reduce Moisture

Overnight or refrigerated rice has lower moisture content. Freshly cooked rice should be spread out and cooled before stir frying, or it can be microwave heated to remove surface moisture. Before stir frying, loosen the rice by hand and mix in a small amount of cooking oil to prevent clumping. If you find it too sticky after frying, you can extend the stir frying time to allow the water to evaporate further.

3. Add ingredients

Dry ingredients such as egg mixture and diced carrots to absorb moisture. Eggs need to be beaten and stir fried in advance until they are set, then mixed with rice. Vegetable ingredients should be stir fried separately to remove water. Sprinkle a little starch or breadcrumbs to improve viscosity, but the amount should be controlled to avoid affecting the taste. It is recommended to control the drying of ingredients with high moisture content such as frozen peas in advance.

4. Control oil quantity

Increasing edible oil in moderation can lubricate rice grains and prevent adhesion. It is recommended to use high-temperature resistant vegetable oil and pour it along the edge of the pot in batches to ensure even wrapping. When the oil temperature is slightly smoking, quickly stir fry the rice until each grain is coated with an oil film. But excessive use of oil can lead to greasiness, usually one tablespoon of oil is enough for each bowl of rice.

5. Optimize Rice

Choose rice varieties with lower viscosity such as indica rice, and reduce water consumption when cooking. After cooking, immediately loosen and dissipate heat. Refrigerating will allow starch to regenerate and reduce viscosity. Before stir frying, add a little white vinegar or lemon juice to break down the starch, or mix in a small amount of brown rice to increase the graininess. Avoid using high starch varieties such as glutinous rice and sushi rice.

It is recommended to use overnight refrigerated rice when making egg Fried Rice, and thoroughly break up the rice grains before frying. Preheat the wok thoroughly and add oil. Stir fry the ingredients until fragrant, then add rice and stir fry quickly. Maintain high temperature during the process and gently press the clumped part with a spatula on the back. Immediately pack the rice on a plate after completion to prevent the rice from becoming damp due to residual heat. If the taste is still sticky, it can be paired with crisp pickled vegetables or soup to balance the texture of the food. When storing rice in daily life, pay attention to sealing to prevent water absorption, and refrigerate for no more than 24 hours for optimal flavor.