Why is the egg Fried Rice more sticky

The more Fried Rice with eggs is fried, the more sticky it is, which is mainly related to the high moisture content of rice, improper stir frying method, insufficient oil, poor temperature control, imbalance of ingredients and other factors.

1. High moisture content in rice

Improper storage during overnight rice storage can cause moisture regain, or fresh rice may not be completely cooled before being put into the pot, leading to increased starch gelatinization. The surface moisture of rice mixes with oil and fat at high temperatures to form a sticky gel. It is recommended to spread the rice open before frying to reduce the surface moisture.

2. Improper frying technique

Continuous pressing frying can damage the structure of rice grains and release more branched starch. The method of stir frying should be used to evenly heat and separate the rice grains. Push the shovel surface at a 30 degree angle to the bottom of the pot, avoiding vertical squeezing of the rice.

3. Insufficient oil content

Oil can form a barrier film on the surface of rice grains, and about 15 milliliters of edible oil are needed for every 500 grams of rice. Prioritize using peanut oil or sunflower seed oil with a high smoke point. Heat the oil in a cold pot until slightly smoky, then pour in the egg mixture to form a physical anti sticking layer.

4. Poor fire control

Prolonging the heating time during low to medium heat cooking promotes continuous water absorption and expansion of starch. The whole process should be kept on high heat and stir fried quickly. When the pot temperature reaches 180 ℃ or above, the starch gelatinization reaction will significantly slow down. Commercial stoves can be adjusted to the maximum outer heat level.

5. Imbalance in ingredient ratio

Excessive eggs can cause liquid protein to wrap around rice grains. The recommended weight ratio for egg mixture to rice is 1:3. Stir fry until the egg liquid is 70% mature before mixing rice, or use the golden Fried Rice technique to wrap the egg yolk evenly in each grain of rice to enhance the dispersibility.

Improving operational details can effectively solve the problem of sticking to the pot: choose rice varieties with high amylose content such as indica rice, and control the rice water ratio within 1:1.2 when cooking. Before frying, beat the eggs thoroughly until they are foamy, and pair them with low moisture ingredients such as green beans and carrots. Use cookware with good heat storage properties such as cast iron pots, and add oil twice during the frying process. After completion, immediately install the tray and spread it out for heat dissipation to avoid residual temperature causing rice grains to stick together. If storage is required, it can be thinly spread and refrigerated. When reheating, add a small amount of cooking wine and stir fry to restore looseness.