Long grain rice has less starch which makes it the perfect choice for fried rice. Using a long grain rice like jasmine rice will result is soft and fluffy rice every time! Other rice varieties like short grain sushi rice would not work for fried rice. It would make the fried rice clumpy and almost gummy in texture.
For a classic, basic, Chinese fried rice like today's recipe, medium to long grain would be my two top choices. For Thai fried rice such as pineapple fried rice, fragrant rice, also called jasmine rice, is what's used. The grains are long and thin, thinner than regular long grain rice.
With that said, many of the best Chinese restaurants use a combination of American long-grain and medium-grain Thai Jasmine rice to create the perfect texture. On its own, long-grain rice can be a bit bland while jasmine rice is a bit too delicate for the aggressive frying technique.
Jasmine rice is a type of long-grain rice that is commonly used in Chinese restaurants. It has a light, delicate flavor and a slightly sticky texture. Jasmine rice is named after the Jasmine flower, which has a similar aroma.
Thai Jasmine Rice is Thailand's most popular and well known type of rice. Primarily grown in Thailand and other countries in Southeast Asia, this rice is of a long-grain variety but has a softer and stickier consistency once cooked compared to other types of long grain rice.
Chinese fried rice is made with white long grain rice. But it can be made with any type of cooked, chilled rice – long grain, short grain, jasmine, basmati, even brown rice. Every Asian country has their version of fried rice, and use different rices.
It must have wok hei (breath of the wok) fragrance to draw you in, the rice grains are individual and cooked to the right texture, and it cannot be too oily or dry. When done right, you don't even need many ingredients to improve the flavour of the dish.
There are a few different seasonings that make fried rice taste just right. The most important sauces to add are soy sauce, oyster sauce, and fish sauce in fried rice. All three add unique flavors to rice, but it can be easy to go overboard. Make sure you add small amounts of each and regularly taste the rice.
Secret #1: The Rice Just freshly cooked rice is hot, steamy, very moist and a little sticky. All of those things would make a very clumpy and soggy fried rice. Thats why day-old rice makes the best fried rice (storing in the refrigerator dries out the rice).
By using good quality rice. Not the run-of-the-mill broken stuff from the harvest a year or two ago. They wash the rice. This gets rid of some of the staleness that the surface starch may have accumulated.
Is basmati or jasmine rice better for fried rice? Though both rice varieties are both good for fried rice, there are differences in texture, size and flavor. Jasmine rice, of Thai origin, is a shorter grain than basmati rice, which is of Indian/Pakistani origin.
The rice you find at the Chinese restaurant is usually Jasmine, but you can steam most regular white long-grain rice varieties.
Jasmine is my top choice because it has a light floral aroma, is not too sticky when cooked, and is slightly dry in texture. This selection also makes it easy to maneuver in the pan. You can use other types of rice, but just avoid short grains like Japanese sticky rice.
Long-grain white rice is perfect for fried rice. It cooks up fluffy and not sticky, with individual grains remaining firm and distinct. It all comes down to two starch molecules: amylose and amylopectin. It's the amylopectin that makes rice stickier as rice science says the molecule is highly branched.
Long grain rice has less starch which makes it the perfect choice for fried rice. Using a long grain rice like jasmine rice will result is soft and fluffy rice every time! Other rice varieties like short grain sushi rice would not work for fried rice. It would make the fried rice clumpy and almost gummy in texture.
Turmeric is the special ingredient that makes the fried rice yellow, and because of its incredible health benefits, the addition of this spice makes this recipe a good-for-you treat. A great way to use up leftover rice—rice that is several days old is perfect for this simple but extremely tasty recipe.
Actually, the yellow colour of the fried rice came from the beaten eggs. The beaten eggs is the one that gives the yellow colour to the Fried Rice. This type of Fried Rice is called “Golden Egg Fried Rice.”
Composition. Glutinous rice is distinguished from other types of rice by having no (or negligible amounts of) amylose and high amounts of amylopectin (the two components of starch). Amylopectin is responsible for the sticky quality of glutinous rice.
Use cold, leftover cooked rice. Left in the fridge overnight, the rice grains will firm up, making it easier to separate and decreasing the chances of your fried rice turning out mushy. If you can't wait, air freshly cooked rice to remove moisture and refrigerate the rice for a few hours before cooking.
Chinese fried rice (simplified Chinese: 炒饭; traditional Chinese: 炒飯; pinyin: chǎofàn; Jyutping: caau2 faan6; Pe̍h-ōe-jī: chhá-pn̄g) is a family of fried rice dishes popular in Greater China and around the world. It is sometimes served as the penultimate dish in Chinese banquets, just before dessert.
Thai fried rice is made with Thai jasmine rice, while Chinese fried rice is made with regular long grain white rice, or a blend of white rice. The other difference is that Thai fried rice is often seasoned with fish sauce, oyster sauce, and/or soy sauce. Chinese fried rice are not seasoned with fish sauce.
This Korean-style fried rice has everything you need for a hearty lunch or dinner- from the savory beef, meaty mushrooms, crunchy peppers, rice, and scrambled eggs all doused in a soy-sesame gochujang sauce to give it Korean food flair.