No. Just make stir fry instead or something and have rice on the side. If you make a big batch of rice, you can use the leftover rice next time or the time after that for fried rice.
carrot too hard, bad texture along soft egg and separated rice
if you shred it it's ok but the sysco cubed carrots are bullshit in fried rice, 0 stars to any joint that uses that pea and carrot mix, that shit is for feeding to babies
Yeah, it'll just be a different, softer texture. Some people prefer it. Rice that's been allowed to cool is harder and absorbs less moisture because of pic related, so it stands up better to being cooked again.
Kinda. If you plan ahead a bit, make the rice and then immediately press it out on a baking sheet and put it in the fridge. Once it's completely cool it should be good enough to fry.
Use slightly less water than usual when cooking it, and cool it in the freezer for a bit. I find it useful to just always have rice hanging out in the fridge so I just make more whenever I run out even if I don't have immediate plans for it.
Rice doesn't have to be old for it to make good fried rice, it just needs to be dry.
You can use fresh rice just fine, just don't let it sit in the pot after the rice is cooked through because that will leave the steam nowhere to go and the rice will just get moist. Moisture is the enemy, so uncover and pour out the cooked rice immediately onto a plate or sheet pan in a single layer and leave by an open window or a fan or something. Once it cools, its good to go.
Yes. >Rinse rice >Fry diced onion >When onion starts to change colour add rice >Add more oil to coat rice >Toast rice until it starts to just turn golden >Add chopped garlic and season with some salt and pepper >Add soy sauce and oyster sauce then pour over chicken stock >Add frozen veg then put lid on and simmer
Basically how it's done. You can incorporate bacon, five spice, other meats, whatever.
wait so you cook the rice in the pan? what is this frickery
https://i.imgur.com/y7xHBi9.jpg
yes it's not bad just mushy. on the flip side fresh rice absorbs a lot of flavor. as others have said if you don't want it to be mushy let it dry, ideally for a few hours or overnight
you're supposed to parboil to gelatinize it, then steam it
cooklets like you should never be allowed to voice your fricking dogshit opinion, especially when it comes to fried rice
fresh steamed rice too wet still
in egg fried rice you want the egg and sauces to absorb into the rice. fresh out the rice cooker/steamer/etc it'll be saturated with water and not dry out sufficiently just from being tossed in the wok and will result in nasty sticky greasy fry lice
way to out yourself as a vapid cooklet
it's fricking cooked rice tossed around a hot wok
also dont fricking lump steaming with using a cooker and put words in my mouth you fricking amateur. both yield very different results that I fricking bet you never bothered to try, judging by how stupid your post is
Yes. Just stick it in an oven at about 150 celsius for five to ten minutes to make it go a bit stale first. But fried rice is just a way to salvage leftover rice. There are better ways to use fresh rice.
No. You have to use old rice.
The rice won't fry properly but it'll still taste good.
no
No. Just make stir fry instead or something and have rice on the side. If you make a big batch of rice, you can use the leftover rice next time or the time after that for fried rice.
>inb4 the heat of the egg
>inb4 le shrimp cooked the rice XD
The cold of the pea cooks the rice
the heat of the pan doesn't fully fry the rice
Yes, it’s still completely fine. Don’t listen to the weeb nerds
>peas and carrots
but why
what's wrong with peas and carrots?
yucky
carrot too hard, bad texture along soft egg and separated rice
if you shred it it's ok but the sysco cubed carrots are bullshit in fried rice, 0 stars to any joint that uses that pea and carrot mix, that shit is for feeding to babies
You can make bad fried rice with fresh rice.
it's your choice, really
It would be extremely mushy
you’re a big critic
for Choo.
Yeah, it'll just be a different, softer texture. Some people prefer it. Rice that's been allowed to cool is harder and absorbs less moisture because of pic related, so it stands up better to being cooked again.
Kinda. If you plan ahead a bit, make the rice and then immediately press it out on a baking sheet and put it in the fridge. Once it's completely cool it should be good enough to fry.
I do this but in the freezer for a half hour or so. I also use minute rice
So that's what was wrong with my fried rice.
Use slightly less water than usual when cooking it, and cool it in the freezer for a bit. I find it useful to just always have rice hanging out in the fridge so I just make more whenever I run out even if I don't have immediate plans for it.
yes, but like anything fried, let it dry thoroughly before adding.
some would say overnight
Rice doesn't have to be old for it to make good fried rice, it just needs to be dry.
You can use fresh rice just fine, just don't let it sit in the pot after the rice is cooked through because that will leave the steam nowhere to go and the rice will just get moist. Moisture is the enemy, so uncover and pour out the cooked rice immediately onto a plate or sheet pan in a single layer and leave by an open window or a fan or something. Once it cools, its good to go.
Yes.
>Rinse rice
>Fry diced onion
>When onion starts to change colour add rice
>Add more oil to coat rice
>Toast rice until it starts to just turn golden
>Add chopped garlic and season with some salt and pepper
>Add soy sauce and oyster sauce then pour over chicken stock
>Add frozen veg then put lid on and simmer
Basically how it's done. You can incorporate bacon, five spice, other meats, whatever.
wait so you cook the rice in the pan? what is this frickery
yes it's not bad just mushy. on the flip side fresh rice absorbs a lot of flavor. as others have said if you don't want it to be mushy let it dry, ideally for a few hours or overnight
Don't listen to them OP, this makes mustard gas
You're supposed to boil rice, not steam it, you daft c**t
you're supposed to parboil to gelatinize it, then steam it
cooklets like you should never be allowed to voice your fricking dogshit opinion, especially when it comes to fried rice
hayaa
Settle down c**t. I interpreted it as OP asking if you can make fried rice if you don't have cooked rice.
you can cook up some rice and just put it in the fridge for 30 minutes, the longer the better, it just needs to dry out a little
hey guys
Culinaly banned me so I'm posting here for the evening
how's it going?
Frick off you stupid homosexual
no lol
really though how is it going I am genuinely interested
kys you lowlife homosexual
Touch grass
lightly toast it in the oven to dry it out
fresh steamed rice too wet still
in egg fried rice you want the egg and sauces to absorb into the rice. fresh out the rice cooker/steamer/etc it'll be saturated with water and not dry out sufficiently just from being tossed in the wok and will result in nasty sticky greasy fry lice
way to out yourself as a vapid cooklet
it's fricking cooked rice tossed around a hot wok
also dont fricking lump steaming with using a cooker and put words in my mouth you fricking amateur. both yield very different results that I fricking bet you never bothered to try, judging by how stupid your post is
peak fried rice ingredients is baby corn
Yes. Just stick it in an oven at about 150 celsius for five to ten minutes to make it go a bit stale first. But fried rice is just a way to salvage leftover rice. There are better ways to use fresh rice.