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Our Brand New ACCELERATED Fat Loss Diet!I've read dozens of recipes for making fried rice, and they all say specifically to use cold rice. I know it has something to do with separating the grains, but what's the significance in the cooking process? Does anyone have a scientific reason why cold rice is superior in this dish?
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4 responses so far ↓
1 Chetak. // Jul 4, 2008
It is so that the rice is well drained and when it hits the hot pan it will fry and not stew in its liquid.
Experiece is my reason.
2 x babe // Jul 4, 2008
Well, obviously, it's not wrong to use freshly cooked rice, but the texture is different from cold rice .
I guess because freshly cooked rice has more water content , it has more of a smushy feeling.
3 army_wife_82nd // Jul 4, 2008
Great question! I actually taught my wife how to make fried rice the other day, and impressed upon her that this is the key step to a successful fried rice. When you take rice off of the stove, and it is hot, it will actually continue to cook, if you then add it to your meat, veggie and sauce mixure, you will end up with a mushy rice, much like sticky rice. When you chill the rice, you will stop the cooking process. Then when added to your other ingredients in the hot pan (or wok- if going all out traditional), it will fry, absorb flavors, and remain seperate, loose and firm- just like from the restaurant. This also allows you to retain a nice texture rather than a gummy glob on your plate. The two best ways to chill your rice are through refrigeration (if you plan ahead) or to put the rice in a collander (strainer) and run cold water over it until it is chilled throughout.
4 David H // Jul 4, 2008
All of the answers are very good, I would just like to ad when cold or chilled it is drier and as stated will allow the oil to cling and not soak in.
I am a former chef and have made it several times in my 20+ years as a chef, and I worked in Singapore and Japan were they make a similar product, the last fellow was right to say chill the rice or just let it sit out, what I do is line a baking tray or cookie sheet with plastic wrap, spread the rice on it and allow it to cool and dry, or pop it in the frig for a few hours, in a hurry in the freezer for 30 minutes.
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