Discussion
Any chefs here?
All the recipes I've seen for fried rice say that you should have a hot pan. However, I was frying rice last night in a non-stick pan, using olive oil, and the rice was popping and jumping out of the pan. This was both anoying and painful as some of the rice jumped onto my hand and burnt me. Is there a way to stop this happening?
Thanks in advance.
All the recipes I've seen for fried rice say that you should have a hot pan. However, I was frying rice last night in a non-stick pan, using olive oil, and the rice was popping and jumping out of the pan. This was both anoying and painful as some of the rice jumped onto my hand and burnt me. Is there a way to stop this happening?
Thanks in advance.
the best rice to use is *yesterdays* left over rice. A night in the fridge gives it the dryness and texture you want.
make sure you get it properly hot though - one of the most common causes of food poisoning in the UK is from improperly reheated rice!
you can either mix the egg in, or do what i do - scramble the eggs with a big pinch of sugar, then make a large, very thin omlette in the wok by circling the egg around. slide it out, roll it up, and shred it with a knife. I find this gives a better texture when added back to the eggs than just cracking the eggs straight in.
It depends if you like your egg fried rice soft or crispy. I prefer the latter.
make sure you get it properly hot though - one of the most common causes of food poisoning in the UK is from improperly reheated rice!
you can either mix the egg in, or do what i do - scramble the eggs with a big pinch of sugar, then make a large, very thin omlette in the wok by circling the egg around. slide it out, roll it up, and shred it with a knife. I find this gives a better texture when added back to the eggs than just cracking the eggs straight in.
It depends if you like your egg fried rice soft or crispy. I prefer the latter.
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