When making fried rice, these straightforward methods will help you to get the majority of the flavours.
Imagine yourself sitting in a Chinese restaurant and the aromas of freshly cooked recipes filling your nostrils. What are you choosing from the extensive menu? Noodles? Manchurian? Whatever your standard order is, you can't help but get a box of fried rice to go with it.
The simple dish of fried rice is common in Chinese restaurants. Even though the original fried rice recipe was created and made popular in China in the sixth century to use leftover rice, it has now spread across seas and borders to your neighbourhood Chinese takeaway place, where it is frequently made with peas, carrots, and chopped protein. Nowadays, fried rice is made in many different ways with a variety of grains, proteins, vegetables, and seasonings added. Fried rice is a straightforward dish, but a few hard turns might result in a watery plate with undercooked additions. Here are a few of the most common errors that home-cooked fried rice cooks make.
Do not use fresh rice: The saying "fresher is better" is one that we frequently live by when cooking. Fresher meats and vegetables both contribute to the dish's flavour. You'll have to take a backseat when it comes to fried rice, though. The rice grains are given time to dry out and subsequently harden up, making leftover rice the best choice for fried rice. In your wok, adding fresh rice will cause a clump to form since it is too moist and fluffy. Also, the final fried rice won't be firm, but rather sticky and gloopy.
Type of rice: Short, medium, and long grain rice are just a few of the many types available. Medium-grain rice is the ideal type to use for fried rice. Short-grain rice is too moist and clumpy, whereas long-grain rice is too spindly and will dry up too rapidly. When cooking fried rice, use the medium-grain white type Thai Jasmine. Because starches are the main cause of fried rice that stays together, you should always rinse short-grain rice numerous times to get rid of them.
Loading with much stuff: The amount of each item you add to your fried rice should be considered, even if it can seem like you can throw everything but the kitchen sink in there. Same rules apply to vegetables and proteins; make sure each bite contains a bit of each. It is much harder to work with liquid seasoning. If you season your fried rice with too much liquid, it will steam rather than fry. As a result, you should aim to keep your ingredients rather dry.
Not adding much aromatics: It's simple to improve the flavour and taste of your fried rice by adding aromatic spices. Garlic is one of the favourite ingredients to include in fried rice. Without being overpowering, the sharpness of this component contrasts the proteins and the other veggies beautifully. Before adding the remaining ingredients, we advise sautéing the garlic and onions in the oil to help the oil absorb additional fragrant qualities.
Not using a wok: The only appliance you ought to use to prepare fried rice is a wok. Woks have superior heat dispersion compared to other fry pans since they are made of a thin metal. Also, the wok's steep edges make it possible to stir-fry and flip food within without having to worry about spilling it onto the cooker or the countertop next to you. The wok's curved design makes it ideal for cooking over a gas flame, although some types let you use an electric or induction cooktop instead.