What's wrong with the sticky Fried Rice

The sticky Fried Rice may be caused by excessive water content, insufficient oil, improper temperature control, uneven stir frying, improper selection of rice and other reasons.

1. Excessive moisture in rice

When cooking rice, excessive moisture can cause the rice grains to absorb water and become saturated, resulting in excessive starch gelatinization. If the overnight rice is not fully dried, residual moisture will be released again during the stir frying process. It is recommended to control the ratio of rice to water at around 1:1.2 when cooking, and fresh rice should be spread out and cooled before refrigeration.

2. Insufficient oil content

Oil can effectively isolate the layer and prevent rice grains from sticking together. If the oil is too little, it cannot wrap the surface of the rice grains. It is recommended to pair each bowl of rice with half a tablespoon of cooking oil, preferably using high smoke peanut oil or sunflower seed oil. Heat oil in a cold pot until slightly smoky, then pour in rice to improve the anti sticking effect.

3. Improper control of heat

Low to medium heat can cause rice to continue heating and produce steam, causing starch to re gelatinize. It is necessary to maintain high fire throughout the entire process to quickly evaporate water, and it is best to hear the popping sound of rice grains bouncing. electromagnetic stove users suggest adjusting the power to above 1800 watts, and the iron pot should be burned in advance until water drips into beads.

4. Uneven stir frying

Failure to turn it over in time will cause the rice at the bottom layer to be pressed and caked. Use a spatula to cut into the Rice and vegetable roll vertically instead of pushing it flat. Thoroughly flip the rice every 15 seconds, and stir the pot to evenly heat the grains. Using a wide mouthed wok with a diameter of over 30 centimeters is easier to operate.

5. Improper selection of rice

Japonica rice is more sticky than indica rice, and long grain rice such as Thai fragrant rice is more suitable for Fried Rice. New rice has a high starch content, and it is recommended to use aged rice that has been stored for more than 3 months. When cooking, you can add a few drops of lemon juice or white vinegar to help tighten the starch.

In order to improve the taste of Fried Rice, attention should be paid to the pretreatment of rice grains. Fresh rice should be refrigerated for more than 2 hours after being cooled, so that the starch can recover. Before frying, the caked rice should be rubbed by hand. Pair with low water content side dishes such as diced carrots, green beans, etc., and avoid using mushrooms, tomatoes, and other easily watery ingredients. Using cast iron or carbon steel pots can provide more uniform heat distribution, maintain the interval between ingredients entering the pot during the frying process, and avoid a large amount of steam accumulation. If seasoning is needed, it is recommended to pour the liquid seasoning along the edge of the pot and quickly evaporate the water at high temperature. Grasping these skills can make clear golden Fried Rice.