Which kind of rice is the best for making rice?
To sum up, any medium and long grain rice can produce the best fried rice excellently. This is perfect because once cooked, it will eventually be fluffy and non stick, and individual grains will continue to be hard and unique.
What is the science behind this?
If we look at it scientifically, the texture of rice is determined by two starch molecules that make it hard or sticky: amylose and amylopectin. Because of the high branching of the molecule, amylopectin makes rice grains more viscous.
On the other hand, compared with other types of rice, the amylose content of medium and long grain rice is higher and the amylopectin content is lower.
Finally, the amylopectin content of glutinous rice (even if there is no gluten, it is also called glutinous rice in fact) is higher, and the amylopectin content is up to 1%. When you need rice that you can easily eat with chopsticks, it's the perfect choice, but not for fried rice, because it sticks together.
Can I use jasmine rice?
As mentioned above, the best rice type is medium long grain. However, you can also use jasmine rice to make fluffy rice. Once fried, it will not agglomerate or scatter.
In fact, many people like to use it on all other types because of its aroma similar to popcorn and with a little sweet and nutty taste.
However, even if the rice is long grain, its amylose content is less than the traditional long grain white rice, which means that it will still cook a little sticky.
Indian fragrant rice planted in India and Pakistan also has a unique flavor and aroma, but because of the high content of amylose, it is a better choice in this case.
Finally, it depends on your usage habits, so if you like the texture of jasmine rice, please use it at any time.
Guaranteed result: use cooked rice
Using frozen cooked rice is a sure way to get the perfect fried rice every time. In fact, any rice you use should be refrigerated in advance.
When making fried rice, freshness is not better. The use of sticky, warm, recently cooked rice will inevitably result in the rice becoming wet, and the unique and delicious chewable grains will no longer exist. That's why cold rice is so important.
So instead, try to cook the rice one day in advance and store it in the refrigerator. This will help dry the grain and ensure that your fried rice is of good quality.
Think positively about this, which is a good way to speed up the process and prepare some elements in advance.
Making fried rice is actually very easy and fast, so preparing rice is actually useful to you, not harmful to you. So start with cold or frozen rice.
The rest of the day has the chance to harden in the fridge, making it easier to separate the grains and reducing the possibility of the rice becoming mushy.
However, if you don't have leftovers and want to fry, you can also avoid waiting until the next day.
Just cook with about 1 / 3 less water than usual, and then spread the cooked rice on a large baking tray.
Place the pan in the refrigerator for about 20 minutes, then store the entire batch in a ziploc bag for several hours.
To make things easier, we have some tips for you, so if you plan to make fried rice, you can prepare some rice:
1. The remaining rice bag is not eaten in the restaurant, so you can use it to fry the next day.
2. If you are cooking at home, please double the amount of rice so that the remaining food can be stored and used the next day without another batch.
3. If you have leftovers, but are not sure when you can make some fried rice, please freeze them. If you spread it on a pallet and store it, you can put it directly into the pot and melt it immediately. There is no big rice.
