If you've been struggling with fried rice , just follow this foolproof method .
There's no complex water ratios , no jet engine stoves , no leaving plates in the fridge overnight .
By the end of this video , I promise that you'll be able to get from dry uncooked rice to perfect fluffy fried rice in 30 minutes time .
Give or take .
So then to start like always , you should rinse your rice here using 230 g or about one metric cup of jasmine rice .
But any medium grain rice will work .
The purpose of this rinse isn't just to give it a wash , but also get off a bit of that surface starch , which can sometimes cause a bit of Gummi .
Then get a pot of water up to a boil and dump your rice and cooking it like it's pasta .
We're not aiming to completely cook it through here .
What we're doing is par boiling the rice which will make it firmer and less sticky .
So after three minutes of boiling drain and importantly , keep that rice in a fine mesh strainer .
Then give your pot a quick rinse , add in about two inches of water and get that up to a boil , then take the rice that's in the strainer , spread it even and poke in a couple of holes through that mound with a chopstick like soap .
We're gonna be steaming this for 15 minutes .
So nestle the strainer over your bubbling pot .
Cover that up and wrap the edges with a damp towel .
The towel will sort of seal things , but you don't need to be too paranoid about a little crack here or there .
And you could alternatively just wrap it with foil if that makes more sense for you in your kitchen .
This parboil and steam method is a traditional way of preparing rice in different pockets of China .
And it's also a pretty common approach in restaurant kitchens to prep fried rice .
Although in China , you'd probably see it done in one of these big cool buckets made specifically for the job .
So then as that steaming , it's at this time that you can prepare everything else , meat , vegetable , whatever .
It's your fried rice go nuts for us .
We're gonna keep things super basic today and just do a simple egg and scallion fried rice just to give you a bit of a base .
But we will have a few more ideas for you down in the description .
Then after that 15 minutes of steaming , just take the rice out , spread it on a plate and this is ready to fry as is no drying in front of a fan .
No waiting 24 hours .
The par Boone steam method does your work for you ?
But I do know that in a lot of corners of the internet , many people breathlessly tell you that this rice then needs to be fried in a wok , needs to be over a high flame , et cetera , et cetera .
Now , we like walks , we like gas stoves , but I promise that they're not mandatory and to prove it , we'll fry this up in a nonstick skillet over this little induction stove that we usually use for hotpot .
So then burner on medium low , go in with a tablespoon of oil .
We're using lard because lard fried rice is incredible , but really use whatever .
Then go in with two beaten eggs , which I know is also a matter of great debate .
What we like for our egg here is little bits of grain size egg evenly incorporated within our fried rice .
So to get there , we'll drizzle the egg in while stirring , then continuously kind of smush it to break it up after about 3 to 4 minutes of that motion , you should be looking at something a bit like this , which is called or osmanthus egg in Chinese .
But if you don't care or if you don't feel like it a quick scramble would also be totally OK .
So at this point , just scooch that all to the side and up your heat to medium , then go in with another tablespoon half of larger oil and to that toss in your rice .
Give that a quick fry to coat the rice with the oil , then mix everything together and fry it all for about one minute .
If you like a little soy sauce in your fried rice , go in with two teaspoons , then mix it up and fry that for another minute .
Then season it totally to taste .
But what we like is a half teaspoon , salt , one teaspoon sugar , a quarter , teaspoon white pepper powder and a quarter teaspoon MS G which is totally Western supermarket available .
By the way under the brand name .
Accent quick mix .
Toss in your chopped scallions .
This was 40 g worth by the way , another quick mix then heat off and just like that .
You've got yourself some egg fried rice , no sweat , no hassle , done top to bottom in a normal for dinner amount of time .
So the fact that steam rice is the best uh for fried rice , it seems to be something that both the North and the south agree on .
But that's kind of a traditional wisdom nowadays because most families , they have rice cookers at home now .
And when you're living with your Chinese family with a rice cooker , you often have some leftover rice in the fridge and it just makes perfect sense to just fry them up to fry rice the next date .
So if you are making fried rice , no need to make your rice , let it left over for a day and then cook them again the next day , just steam some and fry them up directly .
They will be perfect every time .
So , all right , check out the recipe in the description box .
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