Tips in Cooking Fried Rice

I always love fried rice since I was a child. The first time I made a fried rice was when I was 13 years old and from that on, I always tried to cook different variations until now. Base on my experience, I learned some tips to achieve the perfect fried rice. Here are my techniques:

1. WOK is the best tool to fry the rice, if you don’t have it, then its okay, it still manageable though tricky.

2. COLD and DRY cooked rice works well, it prevent the rice from clumping. One night old is the best. If you don’t have it, then you can refrigerate the warm rice for an hour.

3. USED OIL from previously fried meat is good to fry the rice, not the dark one of course. The taste of the meat will remain on the oil, hence it will be a nice contribution to the fried rice’s taste. If you don’t have it, then try using butter. (note: if you want to use butter, then use ordinary pan instead of wok)

4. HIGH HEAT, always make sure that the wok is really hot before starting to cook, aside from preventing the rice to stick, it will also prevent the meat or seafoods to be juicy.

5. DON’T MASH the rice to separate the grains, it will destroy it’s texture and you might break it. Use your hand to separate the grains, it will make your fried rice looks perfect.

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