Egg Fried Rice - Homemade!
- Thread starter rhysduck
- Start date
Man of Honour
100 percent of people that eat will die at some point. Something to think about.
You shouldn't need too much oil if you are cooking fried rice, I use cold pressed rapeseed oil (it's a pretty good all rounder). Is your cooked rice dry, dry rice should fry well.
How I cook my rice (this is for white long grain rice, cooked so it is dry and not clumpy):
Wash 1 cup of rice (Put rice in sieve and run water from the tap over it - maybe you don't need to do this these days, I do it mostly out of habit as I've been doing it that way for the last 30 odd years!)
Add 2 cups cold of water to pan and bring to boil
Put on lid (must be tight fitting) and simmer for 8 mins
Take off heat and leave with lid on for 8-10 min
Do not remove the lid until the rice is ready or it won't come out right. If you use a heavy pan with a tight fitting lid it comes out best. If not - use a tea towel between the pan and the lid (make sure the tea towel is folded up so it doesn't get burned).
How I cook my rice (this is for white long grain rice, cooked so it is dry and not clumpy):
Wash 1 cup of rice (Put rice in sieve and run water from the tap over it - maybe you don't need to do this these days, I do it mostly out of habit as I've been doing it that way for the last 30 odd years!)
Add 2 cups cold of water to pan and bring to boil
Put on lid (must be tight fitting) and simmer for 8 mins
Take off heat and leave with lid on for 8-10 min
Do not remove the lid until the rice is ready or it won't come out right. If you use a heavy pan with a tight fitting lid it comes out best. If not - use a tea towel between the pan and the lid (make sure the tea towel is folded up so it doesn't get burned).