Rice – Stir fry rice clumps

chinese-cuisinerice

I love stir fried rice but can't get close to restaurant quality. Mine seems to clump or turn almost gummy.

What can I do to improve the texture?

Best Answer

You want your rice to be fairly dry for stir frying. If you cook some rice specifically to fry, put in the minimum amount of water for whatever method you're using. As others have mentioned, it works well if you use leftover rice that's a day or two old.

Then, when you're actually frying it, it helps if the rice isn't clumped together (as it usually is when you use a rice cooker), so break it up before putting it in the pan. Use very high heat, a good oil (I like grapeseed), and be sure the oil is very hot before putting the rice in.

If you want that nice yellow colour, when the rice is almost done, make an opening in the middle of the pan, crack an egg into it, and very quickly stir the rice into it.