"Hey Ron! My F_______! fried rice is too f_____ing! mushy!"
This is a problem for some of you inexperienced rice fryers. Okay let's start with some basics.
- Water makes things soggy, hence too much of it will make rice mushy.
I use a medium grained white rice.
Hinode is one brands I use, or just go to your market and find medium grained white rice, that needs to be rinsed to remove the powdery stuff.
You need to pre-ccok your white rice first. Follow instructions. Now for fried rice, you want to cook it with less water.
Trick. Whatever pot you are using to cook your rice in, fill the water up to about just half an inch over the top of the rice. If using an automatic cooker, just turn it on, and let it cook. If you are stove topping it, cook it on simmer for about 20 minutes.
Now once the rice is cooked, you want to fluff it up, and really loosen it up, and cool if off really well. Once it cools or even gets cold, it is easier to fry up a nice product, and it will be less mushy.
Now you are ready to fry up whatever you want with your rice. Let's take Shrimp because for the love of God, every Mother _____er wants Shrimp Fried Rice. And don't kill me if you hate my recipe, this is just a general way to do it.
Now that you have about 2-3 cups of cooked white medium grained rice at the ready for the wok, let's get our ingredients.
INGREDIENTS
STEP 1
1 lb. shelled and vein removed medium shrimp, tails on or off.
1 clove garlic minced
1/4 tsp. minced ginger
1 tsp. minced chives
2 tbsp. cooking oil
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Heat up wok over high heat to bring oil to smoking, then lower to medium high, immediately add in the garlic and ginger, and quickly add in the shrimp, and cook until the color changes to pink, then add in the chives. Then remove to a platter to hold.
STEP 2
1/4 cup chopped red onions
1/2 cup chopped bell peppers
1/2 cup chopped mushrooms
Heat up wok again over medium high heat with about 2 tbsp of cooking oil, sauté the veggies until slightly soft. Then remove on to another platter to hold.
STEP 3
Heat up about 1/4 cup of cooking oil with 2 tbsp. of sesame oil into the wok over medium high heat. Add in the pre-cooked white rice and stir fry it, fluffing it cup constantly until it is heated through.
Now add in the pre-cooked shrimp, and stir fry in concert with rice for about 1 1/2 minutes. Then add in the pre-cooked veggies, and cook stir frying for about 1 1/2 minutes.
Season with salt and pepper, or soy sauce, or whatever you want.
TIPS: You can add in pre-cooked anything, scrambled eggs, fish cakes, you name it, anything pre-cooked.
As far as sauces, you don't want too much sauces, it will make the rice mushy, and that's not what you want. However, sometimes a chef will add in a sauce, maybe too much, but the stuff tastes great, in that case I'll take a slightly mushy fried rice any day.
Good Luck Foodies!
This is a problem for some of you inexperienced rice fryers. Okay let's start with some basics.
- Water makes things soggy, hence too much of it will make rice mushy.
I use a medium grained white rice.
Hinode is one brands I use, or just go to your market and find medium grained white rice, that needs to be rinsed to remove the powdery stuff.
You need to pre-ccok your white rice first. Follow instructions. Now for fried rice, you want to cook it with less water.
Trick. Whatever pot you are using to cook your rice in, fill the water up to about just half an inch over the top of the rice. If using an automatic cooker, just turn it on, and let it cook. If you are stove topping it, cook it on simmer for about 20 minutes.
Now once the rice is cooked, you want to fluff it up, and really loosen it up, and cool if off really well. Once it cools or even gets cold, it is easier to fry up a nice product, and it will be less mushy.
Now you are ready to fry up whatever you want with your rice. Let's take Shrimp because for the love of God, every Mother _____er wants Shrimp Fried Rice. And don't kill me if you hate my recipe, this is just a general way to do it.
Now that you have about 2-3 cups of cooked white medium grained rice at the ready for the wok, let's get our ingredients.
INGREDIENTS
STEP 1
1 lb. shelled and vein removed medium shrimp, tails on or off.
1 clove garlic minced
1/4 tsp. minced ginger
1 tsp. minced chives
2 tbsp. cooking oil
----------
Heat up wok over high heat to bring oil to smoking, then lower to medium high, immediately add in the garlic and ginger, and quickly add in the shrimp, and cook until the color changes to pink, then add in the chives. Then remove to a platter to hold.
STEP 2
1/4 cup chopped red onions
1/2 cup chopped bell peppers
1/2 cup chopped mushrooms
Heat up wok again over medium high heat with about 2 tbsp of cooking oil, sauté the veggies until slightly soft. Then remove on to another platter to hold.
STEP 3
Heat up about 1/4 cup of cooking oil with 2 tbsp. of sesame oil into the wok over medium high heat. Add in the pre-cooked white rice and stir fry it, fluffing it cup constantly until it is heated through.
Now add in the pre-cooked shrimp, and stir fry in concert with rice for about 1 1/2 minutes. Then add in the pre-cooked veggies, and cook stir frying for about 1 1/2 minutes.
Season with salt and pepper, or soy sauce, or whatever you want.
TIPS: You can add in pre-cooked anything, scrambled eggs, fish cakes, you name it, anything pre-cooked.
As far as sauces, you don't want too much sauces, it will make the rice mushy, and that's not what you want. However, sometimes a chef will add in a sauce, maybe too much, but the stuff tastes great, in that case I'll take a slightly mushy fried rice any day.
Good Luck Foodies!
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