Fried rice is sticky every time, how to make a well grained, non stick soy sauce fried rice?

The trick to crisp fried rice is to use overnight rice, never use freshly cooked rice, use freshly cooked rice to ensure that you can't fry it and it will stick to the pan.

It is better to use the overnight rice prepared in advance, heat the pot and pour the oil, pour the rice into the pot and stir-fry it all the time, be sure to stir-fry it over medium-low heat, so that it does not stick to the pan, and then pour a spoonful of extremely fresh, half a spoon of soy sauce, and keep stir-frying for a while to get out of the pot.

First, let the rice cool and then put the rice in a container, add cold water to cover the rice, and knead each grain of rice with your hands to separate it. Pour all the water with a sieve, try to remove the excess water, be sure to drain, so that you can fry the rice in oil, add eggs and ingredients halfway and stir well. Finally, add salt, chicken essence, etc.!

The fried rice will be distinct.

First of all, choose the kind of rice that is thicker, and put less water when cooking rice, otherwise it will be too wet, and it will not be too sticky when you do these basic fried rice.

Why is raw egg fried rice sticky every time? How do you add salt?

Hello guys, it's a pleasure to respond to this question: why is raw egg fried rice sticky every time? How do you add salt?

In fact, Xiao Dong is very partial to fried rice. Before working in a different place, he didn't have time to eat in the afternoon, so he always bought a fried rice at a restaurant. The fried rice is golden brown and refreshing, and it is very delicious.

Sometimes fried rice is made on a whim at home, but every time the fried rice is sticky, there is no appetite, and the taste is not very good. There was no smell at all in the restaurant.

In fact, in the case of fried rice, steaming rice can also be very harmful. Generally, steamed rice has less water, and the steamed rice will become fragrant when boiled. However, there are actually a lot of tricks in the cooking process.

Only by understanding this trick can you make clear whole grains with a fresh taste and a very delicious taste.

Characteristics: Millet grains are clear, the taste is fresh, delicious and delicious, the actual operation is simple, and it is not sticky.

Main ingredients]: leftovers, raw eggs, beef, mushrooms, shallots, carrots, chili, shallots, ginger slices, salt, thirteen spices, light soy sauce.

1.First prepare a meal of leftover rice in advance, put it in a bowl, mash it with a small spoon, beat 2 muddy eggs after mashing, mix the rice and raw eggs sufficiently, and let the egg liquid encapsulate each slice of rice.

2.Prepare a piece of beef in advance, cut it into strips, then cut it into cubes and put it in a bowl for reservation; Prepare 2 mushrooms in advance, remove the roots and cut into lattices.

3.Take a small half-round shallot, first cut into shreds, then diced, carrots also cut into dices, pepper seeds, first cut into strips, then diced and reserved.

4.Pour a small amount of oil into the pan. When the oil is hot, pour the rest of the rice on top. Don't be in a hurry to fry. Fry gradually over a simmer. Once formed, swirl back and fry the rice until orange-brown until the rice is blue and ready to apply.

5.Pour a small amount of oil into the pot, add diced beef after the oil is boiled, stir-fry evenly, stir-fry the meat until milky white, then pour in the green onion and ginger foam, stir-fry until fragrant, then pour in the prepared mushrooms, shallots, carrots and chili peppers, stir-fry once, add an appropriate amount of light soy sauce, stir-fry evenly, then pour in fried rice, stir-fry evenly.

6.Add salt and thirteen spices for the following seasonings, color with light soy sauce, stir-fry well, and then pour in the green onions.

Well, then the simple and delicious fried rice is done, delicious and delicious, and the method is simple and not consumed. There's no need to dump leftovers at home, everyone can give it a try.

It may be because you didn't pay attention to the heat and time, so the rice has some sticking to the pan. As a result, the rice that comes out is slimy.

This may be because the time for stir-frying is relatively short, or it may be because the heat is relatively low when we fry the rice. So the fried ones will be slimy.

It is because the rice is freshly cooked, so the fried rice will be very oily, and the rice will be better fried with overnight rice.

It is likely that this is due to the addition of too much water, or because the heat and time are not well controlled.

It's because the rice is simmered for too short, too much water is put in it, or it may be that too much oil is poured when the rice is fried, and it tastes sticky.

There are three reasons for this:

1. The reason for the rice. Some rice is softer and glutinous, and it will stick together when it is fried;

2. There is a lot of water when steaming rice. When the rice is steamed, there is a lot of water, which causes the rice to be sticky, and it will stick when it is fried;

3. Put less oil in the frying.

If you want to fry rice without sticking, you should first choose rice that is not soft and glutinous, put less water when steaming, and then let it cool before stir-frying. When the rice is cold, pinch it into granules first, it is best to mix the flavor first, and the pot should be hot, and the cold oil will be added for a while, so that it will not stick to the pan.

Leave a little oil, if there is too much oil, it will be greasy, and then the egg will be slipped with chopsticks and then eat, and the time of frying will be mastered. When you fry the rice, it will make a noise, and you feel that the rice will already jump, so that's fine.

You may have a problem with the fried rice, because you need to prepare overnight rice, or scoop rice, and there will be no grain by grain after the rice is fried in a rice cooker, so you must use leftover rice

Because the rice is well chosen, the rice must be made with less water, preferably overnight rice, so that the grains can be clearly defined after a few stir-frying. The rice gets stuck together because the rice has too much moisture.

In fact, as long as we put the rice in the refrigerator for about two hours, the scrambled egg fried rice is also one by one, and it is very plump, and the taste is very good.

The first is that the rice is too soft and the oil is too much, and the second is that if the pot is not hot, you will put the oil and rice too early, so it will lead to sticking to the pan, fried rice: the rice is cooked harder, and it is best to fry the leftovers from the next meal. The fried rice in this way jumps like a shrimp boy.

It should be noted that the pot must be hot enough to put oil, and the oil should be 100 degrees higher so that it will not stick to the pan).

The rice used to make fried rice must be relatively dry, it is best not to use sticky rice, wait for the cooked rice to be cold before frying, you can put a little more oil in an appropriate amount, and add your favorite side dishes and seasonings.

First of all, you cook too much rice, so it is easy to stick to the pan, if you encounter such a situation, you have to put the rice in a bowl for one night, and in the morning it will be one by one.

When cooking outside, the rice is indica rice and does not put much water when steaming at the same time, and then leaves it overnight to evaporate the water, so the rice is one by one. Generally, the rice eaten at home is a little viscous, and the moisture is not well controlled, so it often sticks to the pot. It is recommended that you first fry the rice (do not put oil), turn it quickly to let the water evaporate fully, then beat two eggs and stir well to prepare, see that the water has evaporated, add the ingredients and fry well, and finally pour in the egg juice and quickly turn it, and drop a few drops of oil out of the pot.

With an overnight meal. Don't you put oil in your fried rice?

Don't put more water when cooking, cook it for 9 minutes, so that it won't stick to the pan when it is fried, one by one.

Proper oil draining. You don't put oil, just add water when it's paste, what is it called fried rice, fried porridge.

It's best to have an overnight meal·· Or just cook it and wait for him to cool down and dry some of the water. You can break it up before frying it and stir-fry it in hot oil

Rice selection error: There are many types of rice that can be fried rice, Wuchang rice with aroma and taste toughness, and Thai fragrant rice with significant wheat aroma. The protein composition of rice grains depends on the strength of the rice, generally speaking, the new rice is harder than the old rice, and the rice with less water content is harder than the rice.

The best choice for fried rice is new rice of the year.

It is easy to make fried rice from steamed rice: this involves the problem of the ratio of rice to water when steaming rice. The amount of water we usually add to steamed rice is about twice that of rice, and the steamed rice is hard and soft, and it is suitable for eating directly, and if you use such rice to make fried rice, it is easy to lump, mainly because of the excessive amount of water, no matter how good the chef of this rice is, it can not fry the tough, well-grained fried rice, so the amount of steamed rice used in fried rice is as little as possible than the general steamed rice, and the general optimal ratio of rice and water is 1:

1。<> before steaming rice, the rice grains are constantly cleaned and soaked: many friends feel that the skin of the rice grains will be very dirty according to the outer packaging, so they continue to rub and soak vigorously when washing the rice, but they don't know that it is easy to destroy the protective film on the outer layer of the rice grains, which will directly lead to the loss of smoothness of the steamed rice and produce adhesion, and it is easy to stick to the fried rice. The ideal procedure is:

Gently wash the rice grains twice to remove the residue and cook immediately. The rice is not stretched out to cool in time after steaming: After the rice is steamed, it is simply waiting to cool (or as overnight rice).

At this time, the ambient temperature of the rice in the center of the wok is very high, and the continuous simmering at the high temperature will further gelatinize the rice starch, and the rice will be easy to fry and become sticky when stir-fried in that way. The correct way is to steam the rice thoroughly, immediately stretch it out and mash it, put it in a naturally ventilated and cool place and wait for it to cool down, and then make fried rice.

Overnight meals confirm freezing: after the rice is cooled, especially overnight meals, it is easier to make fried rice, but after putting it in the refrigerator, the rice is not allowed, because the structure of the rice is frozen and crushed, and then stir-fried will delaminate into a sticky lump. The correct thing to do is:

You can use overnight meals, but you can't use frozen.

First of all, there is the problem of rice, which is not steamed well and is easy to be slimy. There is also the fact that fried rice generally needs to be cooked overnight, and then wrapped in plastic wrap, and the rice fried overnight is one grain at a time.

It may be because your rice is too soft when it is stuffy, or it may be because the quality of the rice you choose is not good enough.

At first glance, the practice of fried rice has nothing to do with "water", after all, it is not boiled or boiled, but the main factor that determines the taste of fried rice is indeed moisture, to be precise, it is mainly the water retained in fried rice. You don't have to use overnight rice to make fried rice, but the basic idea is correct. If you want fried rice to have clear grains, then the moisture in the rice should not be too high, and overnight rice has about 8 to 10 hours to lose excess water, and it is indeed more suitable for making fried rice.

In addition to rice, the selection and handling of side dishes is also crucial, try to choose side dishes that are not so high in moisture, and the proportion of side dishes is not too much. We rarely see cucumber-based fried rice, not because cucumber is not delicious, but because it has a moisture content of about 98%, which is really easy to get sticky the more you stir-fry.

Fried rice sticks to the pan because the rice is too sticky. In the process of stir-frying, add water.

Ways to avoid sticking to the pan:

First, the rice we use for fried rice should be slightly drier than the rice we usually eat, and it can be easily stirred to produce a clear state, so the amount of water we add when cooking rice is slightly less than the amount of water we usually cook.

2. When cooking rice, after washing the rice and adding water, we can drop a few drops of vegetable oil into it and then start cooking, which can have a good anti-sticking effect.

3. After the electric pot is cooked, when jumping to the keep warm setting, use a rice spatula to turn the rice evenly, don't let it clump (then keep it warm for another ten minutes, you can take out the fried rice) You can also put it out directly after turning it evenly, and the hot rice will not absorb a lot of oil, and it is not easy to stick to the pan.

Fourth, before frying rice, heat the pan first, then put a large amount of cold oil to run the pot, and then pour out the excess oil, commonly known as the pot. In this way, oil sticks around the pan so that it doesn't stick to the pan when frying rice.

Fifth, it is best to scramble eggs first and then fry rice. Beat the eggs in a bowl and mix thoroughly, you can add a little more oil when pouring the oil, and you don't need to put oil after scrambling the eggs. Scramble eggs over medium heat, and when scrambling eggs, use chopsticks to break the eggs and fry them one by one.

Keep turning when frying rice, especially the bottom, and don't stir out the pot. (If you have chicken fat or lard, add some instead of salad oil to make it more fragrant).

Pay attention to the heat, not too small, stir-fry and stir-fry. It should not be too big, and it is easy to fry too big rice.

6. Don't put soy sauce or light soy sauce too early, as putting seasonings too early will also make the rice sticky.

If you use overnight rice or cold rice to make fried rice, the cold rice will have no heat and water, and it will generally not stick to the pan if you add a little more oil to the fried rice.

There are two reasons for this, one is that too much water cooks the rice too soft, and the other is that too little oil is put in. It is recommended not to use freshly cooked rice to make fried rice, it is better to use it overnight rice, and put a little more oil.

Fried rice is sticky, which means that the moisture of the rice is too much, and when cooking fried rice, it is best to use leftover rice instead of freshly simmered rice.

Because the rice you cooked was too soft or you didn't use the overnight meal.