How to fry rice into grains? How to fry wet rice into grains

The detail of fried rice is that we want the rice to taste grainy, which requires us to choose the rice. We cannot choose freshly cooked rice. It is best to choose overnight rice. The moisture of overnight rice is basically evaporated. At this time, the rice is relatively loose and suitable for making fried rice. When we add some salad oil when frying rice, the rice can be separated, and then the ingredients are cut into shreds and stir-fried.

How to fry rice so that it is grain by grain

1. Stir the stewed rice until loose

Before cooking, add a little salad oil to the pot to make the rice more crystal clear and non-sticky. Only with white rice that is full of grains and has a consistent taste can you make good-looking and delicious fried rice. When the rice is cooked, don't rush to open the lid. Let the rice stay in the pot and simmer for 10 minutes, then open the lid and stir the rice to make it loose and even. This way, the rice will have even moisture and a consistent taste.

2. The ingredients need to be cut into thin strips or small cubes

Fried rice ingredients should be cut into thin strips or small cubes so that they are easier to cook and taste, and easier to blend with the rice.

3. Loosen the leftover rice

If you use overnight rice to fry rice, because the moisture has evaporated, it is easy to fry the rice with distinct grains, which is suitable for beginners. But be careful to seal the rice with plastic wrap before putting it in the refrigerator to prevent moisture loss and dryness and hardness after frying. Sprinkle a little water on the overnight rice before putting it into the pot, and loosen it with your hands, so that the rice grains will not clump easily when frying, and it will be easier to fry evenly! In addition, if the leftover rice is taken out of the refrigerator and the rice grains stick to each other and become hard, you can put the rice on the sieve and wet it with cold water, so that the rice grains will automatically spread out, and after draining, you can fry it in the pot.

4. Generally, the pan should be moistened before frying rice. In order to prevent the rice from sticking to the bottom of the pan and burning, which will affect the appearance and taste, you must moisten the pan before frying eggs or fried rice. Wash the pan and dry it over high heat, then add enough salad oil and heat it, and gently shake the pan to make the surface fully covered with salad oil, then pour out the excess oil, leaving only the right amount of oil in the pan, and then pour in the eggs or rice and stir-fry. Note that if you want the fried rice to be loose and refreshing, don't use too much oil.

5. Stir-fry quickly

If you want fried rice to have distinct grains, first stir-fry the rice, ingredients and seasonings over medium heat, then add the rice and stir-fry. If necessary, turn to high heat before removing from the pan. When stir-frying, try to use a spatula to stir the rice so that it is evenly mixed and distinct. Note that you should stir-fry quickly to avoid overcooking the rice.

6. Do not fry for too long to avoid dryness and hardness

Fried rice must be stir-fried quickly over high heat, not for too long, and can be served when cooked. Otherwise, the rice will become drier and drier. Especially for fried rice with sauce, if it is fried too dry, it will not have a rich and moist taste. For fried rice with eggs, add rice when the eggs are half cooked, and the fried rice will be covered with a layer of golden color.