A vegetable-studded fried rice that can be made with fresh or leftover grains.
Starting with freshly cooked or well-chilled rice guarantees it won't clump up as you stir-fry it.Keeping the seasoning very light allows the flavor of the rice and aromatics to come through.
I was expecting disasters from at least a couple of batches, but surprisingly, they all produced decent results. Longer-grain rice varieties tended to be the most troublesome, as they fell apart a little bit during stir-frying and lacked the plumpness that gives fried rice its signature chewy-tender texture.Jasmine: A medium-grain Thai variety that has the perfect balance of stickiness and individual grains .
As rice sits after cooking, a couple things happen. First, there's evaporation: The rice gets drier. Second, we've got starch retrogradation: Gelatinized starches that have swollen up and softened during cooking will recrystallize as they cool, turning the rice firm and less sticky. The same things happen with bread; in the past, I've found that most recipes that call for"stale" bread are actually really more interested in"dry" bread .
That explains why fresh rice and rice that's been placed underneath a fan work well. With rice placed in the refrigerator, on the other hand, you slow down the evaporation process. Meanwhile, internal moisture from the grains will start to move outward, adding moisture to the surface of each grain and making the rice more difficult to fry. Eventually that surface moisture will evaporate again, and the rice will become easier to fry.
I did consider whether or not oiling the rice while it was still cold before it hit the wok was a good idea. It's not: Cold oil doesn't spread as well as hot oil, so you end up using way more than you'd typically need. Best to break up the rice by hand and leave the oil for the wok. The one caveat: Woks work best with gas cooktops, where the flame rises and heats up the sides of the wok as well as the base. If you're using a stovetop with induction or a heating coil, your best bet is to use a flat, heavy nonstick or cast iron skillet. Your rice won't come out with any wok hei, but such is the life of an electric cooktop-owner.Here is where I've made the most fried rice mistakes in my life: not getting the pan hot enough, and cooking too much rice at a time.
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