Since the rice for fried rice has to be “old”, I make a couple cups a night or two before I wanna make it and then throw that rice in the refrigerator.
My partner says this is weird because her family only made fried rice when they had too much rice leftover. But we eat a lot of rice and there’s not usually any leftovers, definitely not enough for a whole batch of fried rice. I really like fried rice though.
Also why isn’t there a cooking comm?
Wow, thank you for these very interesting insights! From what you’ve described, I think I don’t run into these problems because I only ever cook basmati rice (I know I know, wrong for fried rice but it’s my favourite rice), and prefer a dryer rice even if I’m not using it for fried rice, so the rice I make rarely clumps even when it’s fresh. I’ll keep these things in mind so I can try it with the proper shorter grain rice sometime. The stuff about Wok hei is very interesting as well, I’ll try to remember it if I ever get a gas stove. Thanks again!
Ah, I’ve used Basmati a couple times myself at a friend’s house. Results were pretty good. Although the downside is basmati is roughly 50-60% more expensive than the alternative where I live, so it’s not in my pantry usually.