How to save Fried Rice when it is stuck together

The sticky Fried Rice can be improved by adjusting the heat, adding liquid, and re frying. The adhesion of Fried Rice is mainly related to factors such as excessive moisture, uneven stir frying and insufficient heat.

1. Adjust the heat

Using medium high heat to stir fry quickly can evaporate the water in the rice and reduce stickiness. If using a non stick pan, you can first heat the pan until it emits a slight smoke before pouring oil. The high temperature will quickly form a coking layer on the surface of the rice, avoiding excessive starch gelatinization. electromagnetic stove users can adjust the power to over 1800 watts, and the gas stove maintains flame coverage over two-thirds of the bottom area of the pot.

2. Add liquid

Pour in a small amount of cooking wine or warm water, about 15 milliliters, and stir fry quickly. The liquid will vaporize when heated, causing the rice grains to separate. Egg liquid is also an ideal choice. Break up an egg and pour it along the edge of the pot. The solidified egg flower will naturally break up the Rice and vegetable roll. Note that the liquid should be added in batches, not more than one tablespoon each time, to avoid the Fried Rice being too wet.

3. Re stir

Transfer sticky rice balls to a wide mouthed pan, and press Rice and vegetable roll vertically downward with a spatula to loosen them. Using the throwing technique to fully expose the rice to air, combined with the chopping action of a wooden spatula to break down clumps. During the process, a small amount of chopped scallion or ginger can be added, as their volatile components help separate the rice grains.

4. Ingredient Remediation

Mixing chopped and crisp ingredients such as celery cubes and bamboo shoots can physically separate rice grains. Frozen vegetables need to be microwave thawed in advance and dried with kitchen paper. It is recommended to choose shredded chicken breast or shrimp for meat, as their fiber structure can prevent rice from sticking together. When adding ingredients, stir fry until fragrant before mixing with rice.

5. Pre treated rice

When using overnight rice, loosen it 15 minutes in advance. After taking out the refrigerated rice, cover it with a damp cloth and microwave it for 1 minute to restore its softness. Newly cooked rice can be spread out and dried to body temperature, mixed with a small amount of sesame oil to prevent clumping. It is recommended to cool down the brown rice and other miscellaneous grains immediately after cooking, as the starch is easier to stir fry and disperse after retrogradation.

To prevent adhesion of Fried Rice, attention should be paid to the ratio of rice to water. The ratio of new rice to water should be 1:1.2, and that of old rice should be 1:1.5. Adding a few drops of lemon juice or half a teaspoon of salt when cooking can reduce starch stickiness. Before frying, refrigerate the rice for at least 2 hours and allow the amylose to rearrange in a low temperature environment. Using low viscosity varieties such as long grain fragrant rice and Thai jasmine rice yields better results. During the frying process, keep the ingredients evenly heated to avoid moisture accumulation caused by insufficient local temperature. For beginners in the kitchen, it is recommended to stir fry rice in small portions, with each serving not exceeding 300 grams, which makes it easier to control the heat.