Why does stir fried rice stick to the pot

The sticking of stir fried rice to the pan is mainly related to factors such as the material of the pot, the control of the heat, the moisture content of the rice, the amount of oil and fat used, and the stir frying technique.

1. Pot Material

When using a non stick pan to stir fry rice, the probability of sticking to the pan is relatively low. The non stick pan has a special coating on its surface to reduce food adhesion. If the traditional iron pot is not fully nurtured or the temperature is insufficient, the starch in the rice is prone to adhere to the metal. It is recommended to heat the new iron pot with oil at high temperature first to form a protective layer before use.

2. Temperature control

Insufficient firepower can cause rice to stay in contact with the bottom of the pot for too long, slow water evaporation, and starch gelatinization and adhesion. Excessive firepower may cause the grease to dry up and lose its lubricating effect. Quickly stir frying over medium high heat can evenly heat the rice and avoid local overheating that may cause burnt and stuck rice.

3. Moisture Content of Rice

Freshly cooked rice has a high moisture content, making it easy to gelatinize and stick to the pot when cooked directly. Overnight meals are more suitable for stir frying due to the reduced moisture content caused by starch retrogradation. If fresh rice is used, it can be spread out and cooled or refrigerated for a moment to reduce surface moisture. Before stir frying, gently disperse the clumped rice with your hands.

4. Oil dosage

Insufficient oil cannot form an effective isolation layer, and rice is prone to adhesion when directly in contact with the high-temperature bottom of the pot. It is recommended to heat the pot and cool the oil first. After the oil temperature rises, moisten the surface of the pot before adding rice. High temperature resistance of animal oil is better than that of vegetable oil, and lard Fried Rice can not only increase flavor but also reduce sticking to the pan.

5. Frying Techniques

Failure to stir rice in a timely manner after cooking can lead to excessive heating at the bottom. Use a spatula to quickly stir fry from the edge of the pot towards the center, ensuring even dispersion of the rice grains. Avoiding excessive pressure on rice and keeping the rice grains intact can reduce starch leakage. During the frying process, a small amount of hot water or oil can be poured along the edge of the pot to stimulate steam and assist in loosening.

When stir frying rice, choose a well maintained iron pot or non stick pot, control the water content of the rice within a moderate range, use enough oil and maintain medium high heat to quickly stir fry. Preheat the pot thoroughly to the point where water drips into beads before frying, and add the ingredients in portions to avoid sudden temperature drops. Overnight meals need to be warmed up in advance, and fresh rice can be mixed with a small amount of cooking oil to prevent clumping. Pay attention to the condition of the pot bottom and adjust the heat or add oil immediately if local adhesion is found. Long term sticking to the pot may damage the coating of the cookware. It is recommended to use corresponding maintenance methods based on the material of the cookware.