Hi all
Egg fried rice is a favourite but i haven’t been able to master it… until recently.
My problem was the rice was too wet, i was boiling the rice and then trying to fry it in the wok and just got a ball of soggy rice.
The key is the rice needs to be dry before adding to the wok, so the best thing i have found is to use trays of precooked rice in the vacuum packs that you are meant to microwave.
Microwave the rice as per instructions then add the hot rice to an oiled hot wok and stir fry, add salt and pepper.
For 1 tray of rice i usually use 1 beaten egg. Push the rice to one side in the wok and add the egg to the other side, give the egg a stir so that it scrambles and then mix with the rice stir frying for another few minutes. I sometimes add a few drops of soy sauce towards the end of cooking.
Works every time for me
I always use leftover cold rice for my fried rice. Also, to avoid the possibility of the egg making the rice soggy, I cook the egg first, take it out of the pan and set it aside. I add the egg back to the rice just before it’s ready to serve.
Here’s a tip that I got once from a Chinese chef;
If you presoak raw rice in cold water for 45 mins., the center of the grains will swell. This will keep lessen the tendacy of the rice adhering to the smooth sides of each other. Discard soaking water, use fresh water to cook. Your rice will come out fluffy everytime.
It also shortens cooking time by about 5-8 mins., ergo you’ll have to do a little experminting to get YOUR exact boiling time needed.
No more clumping mushy rice…it works.
I always use leftover cold rice for my fried rice. Also, to avoid the possibility of the egg making the rice soggy, I cook the egg first, take it out of the pan and set it aside. I add the egg back to the rice just before it’s ready to serve.