The correct method for stir frying rice

The key to stir frying rice lies in controlling the heat, rice state, and ingredient combination, mainly including rice selection, ingredient processing, heat control, seasoning techniques, and stir frying techniques.

1. Rice Selection

Overnight refrigerated rice has a moderate moisture content, and the starch on the surface of the rice grains becomes looser after aging, making it suitable for stir frying. Fresh rice should be spread out and cooled to avoid clumping. Long grain rice is more suitable for frying than short grain rice because it has lower viscosity and is less prone to sticking. If using freshly cooked rice, add a small amount of oil and mix well to prevent sticking to the pot.

2. Ingredient Processing

Meat ingredients need to be diced and marinated in advance, and mixed with cooking wine and starch to maintain tenderness and smoothness. Vegetables such as carrots and peas need to be blanched to shorten the stir frying time. Eggs should be beaten in advance and quickly stir fried in hot oil until they solidify. Scallion, ginger, garlic and other spices need to be roasted before adding the main ingredient to stimulate the aroma.

3. Control the heat

Use medium high heat to quickly stir fry throughout the process, avoiding low heat soaking that may cause the rice to absorb water and become soft. The pot body needs to be fully preheated to a smoky state, and cold oil should be poured in to form a physical non stick layer. The ingredients are added to the pot in batches. The meat is stir fried until it changes color, and the vegetables are placed afterwards to maintain their crispness and tenderness. Before putting rice into the pot, it is necessary to knead the clumps to ensure even heating.

4. Seasoning Techniques

Soy sauce should be poured along the edge of the pot to stimulate the sauce aroma, avoiding direct pouring on rice and causing uneven color. Salt should be dissolved in a small amount of water in advance to prevent local excessive saltiness. Sugar can neutralize the astringency of soy sauce and enhance the freshness level. White pepper powder can remove fishy smell and enhance fragrance. It is recommended to sprinkle it at the end. Seasoning should be added in stages, stir fried and tasted at the same time.

5. Stir fry technique

Use a spatula to flip and toss the rice grains from the bottom up, allowing them to mix thoroughly with the ingredients. Avoid excessive pressure that may cause rice grains to break, and keep the grains clear. Control the frying time within 3 minutes, and immediately turn off the heat when the surface of the rice is slightly charred. Drizzle a little sesame oil before serving to enhance brightness, and use residual heat to blend the flavors.

After stir frying rice, it is recommended to pair it with clear soup or cold vegetables to balance the greasy feeling. People with weak gastrointestinal function should reduce their oil and salt consumption and choose olive oil instead of animal oil. Overnight rice should be thoroughly heated and refrigerated for no more than 24 hours. During the frying process, colored peppers, corn kernels, and other ingredients can be added to increase dietary fiber intake and enhance nutritional value. Control the single consumption within 200 grams to avoid excessive intake of carbohydrates that may affect blood sugar stability.