Why is Fried Rice more sticky

The more Fried Rice is fried, the more sticky it is, which is mainly related to the retrogradation of rice starch, improper control of moisture, insufficient oil, too high frequency of stir frying, and excessive heat.

1. Rice starch retrogradation

After cooling, starch in rice undergoes retrogradation, and linear starch rearranges to form a dense structure. When using overnight rice to make Fried Rice, starch granules have partially crystallized at low temperature, and viscosity increases significantly during heating. Fresh rice has a high water content, and the starch is not completely gelatinized, making it easier to stick and form clumps when cooked directly.

2. Improper moisture control

Excessive moisture on the surface of rice can cause a sudden drop in pot temperature, leading to the dissolution of starch on the surface of rice grains and the formation of viscous substances. Rice that has not been fully dried after cleaning and liquid seasonings added too early during stir frying can exacerbate stickiness. When frozen rice is not completely thawed, the melting of internal ice crystals and the production of free water are also common causes.

3. Insufficient oil content

Oil can form a barrier film on the surface of rice grains to prevent starch adhesion. When using a non stick pan, it is easy to underestimate the amount of oil used. When the oil temperature does not reach the smoke point and rice is added, the oil cannot fully wrap the rice grains. Low smoke point oils such as olive oil are not suitable for high-temperature stir frying. It is recommended to choose high smoke point peanut oil or sunflower seed oil.

4. Excessive stir frying frequency

Continuous flipping will intensify the friction between rice grains, and the broken starch cells will release more branched starch. The correct approach is to fry the rice for a while before shaking the spoon. Excessive stirring can actually damage the integrity of the rice grains. Pressing rice with a spatula can also accelerate starch gelatinization.

5. Excessive heat

Intense frying over high heat can cause local burning and incomplete internal heat penetration, resulting in sticky starch. When the power of the induction cooker is too high, the uneven heating of the bottom of the pot becomes more pronounced. It is recommended to stir fry the rice over medium heat first, and then quickly dry it over high heat to maintain the separation of the rice grains.

It is recommended to use indica rice that is refrigerated overnight to make loose Fried Rice. Before frying, use your hands to break up the caking. Preheat the cookware until it drips into beads before pouring oil. Frying eggs first and then adding rice can help absorb oil. Pre treat the side dishes until they are about 70-80% cooked to avoid water coming out during stir frying. Finally, pour a small amount of cooking wine along the edge of the pot. The evaporation of alcohol can take away excess water. Control the amount of each stir fry to not exceed one-third of the pot's capacity, ensuring even heating. gastrointestinal sensitive people should avoid eating sticky Fried Rice repeatedly heated to prevent starch aging from aggravating the digestive burden.