What to do if fried rice sticks to the pan, why does fried rice stick to the pan and sticky

Reasons why fried rice sticks to the pan:

1.Generally, there are many reasons for sticking to the pan, the more common is that the oil is too hot, or it is a common phenomenon caused by the hot pot, it is recommended that it is best to make it with cold oil when frying rice, so that the fried fried rice not only looks golden and full, but also does not appear burnt, and the taste is better.

2.If you want to avoid sticking to the pan when making fried rice, it is also very important to choose a good pot, it is best to choose a non-stick pan, and the rice should also be used overnight rice, because the rice grains of the overnight rice are relatively hard, it is very suitable for making egg fried rice, fresh rice is sticky, and it is easy to stick to the pan.

Expansion: These three aspects can easily lead to dipping the pan when frying rice.

First of all, the rice used to make rice has different varieties of softness and glutinousness. It is recommended to choose the hard one instead of sticky rice for fried rice, so that the rice is not easy to stick to the pan by nature.

It is best to fry cold rice before frying rice, as hot rice that has just come out of the pot is more likely to stick to the pan. If you must use freshly cooked rice, wait for the rice to cool before making fried rice.

When frying rice, you must put more oil than usual cooking to play a lubricating role, because the rice grains are very good at absorbing oil, and if you put less, the rice will stick to the pan due to the lack of oil when stir-frying. This is precisely the reason why all kinds of fried rice are generally more greasy.

The above are some of the most easily overlooked details when frying rice, because these small details are very confusing for beginners who are just starting to learn to cook. Now, if you pay attention to the three points mentioned by Sister Happy Min when you fry rice, there will be no similar situation.

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What to do if it sticks to the pan after fried rice, teach you a trick and never worry about it again.

Stir-fried rice. When you have to have skill, make the fried rice delicious and non-stick. The special dish you are talking about today is very simple to make, it only takes a short time to make it, and it is also very delicious after it is done.

Fried rice is definitely better known to people. All you have to do is pour the remaining steamed rice into the pot and fry it in oil. However, even if it is such a simple fried rice, people often have such a problem.

That is, we are very easy to stick to the pan in the case of fried rice, and it is also easy to fry paste, so what should we do to solve this problem? Therefore, everyone specially consulted a chef, and the chef said that when making fried rice, you must remember this little skill, and the deliciousness is not sticky.

After heating the vegetable pot first, add an appropriate amount of vegetable oil, and when the oil is heated to 70%. When everyone picks up the shake back and forth, let all the oil in the pot stick to the inner cavity of the pot. Then we pour the prepared leftover rice into the pot and gently press it with a small spoon.

Until all the white rice is stir-fried, pour in the appropriate light soy sauce. Then stir-fry again. Stir-fry the water in the light soy sauce and stir-fry the flavor of the sauce.

Then add the green onion that has already been cut, and stir-fry evenly. Remove from heat and serve. A very delicious soy sauce fried rice.

That's it. Think about the rice when it comes to sautéing and it doesn't stick to the pan yet. Everyone must remember this little trick.

That is, after we heat the pan, we pour in cold oil. Stir in a wok while adding oil. The oil we add in can be dispersed on all sides of the pan, which is the hot pan cold oil.

This one looks relatively simple fried rice, but if you don't grasp the method when adding it, then the fried rice is not only not delicious, but also sticks to the pan, making it particularly difficult to wash when washing the pot.

When frying rice, we must keep stir-frying, so that the rice and seasonings are fully mixed together, and the clumps of rice are scattered, so that the fried rice can be more sweet, and each grain of rice can be evenly coated with seasoning.

The main reason is that the oil is too hot, and if the oil is too hot, it will cause the pan to stick.

It may be due to the fact that you did not pay attention to stir-frying when making rice, so it will lead to the situation of sticking to the pan, so you must pay attention to stir-frying when making it, so that it will not stick to the pan.

When frying rice, you need to control the heat, it is not easy to stick to the pan when frying over low heat, and you need to stir-fry quickly, which can effectively avoid sticking to the pan.

It's that you don't pour enough oil, so you should pour some oil properly at this time, so that you can avoid sticking to the pan.

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.

Because your rice didn't stay overnight, the overnight rice won't stick and stick to the pan no matter how noisy it is.

1. When we usually make fried rice, we generally use cold rice overnight, and cold rice is a lump of rice, we must first use chopsticks or spoons to break up the rice, so as not to use a spatula in the pot to press and shovel, and make a hurry, which not only destroys the integrity of the rice, but also causes the rice to stick to the pan.

2. Before frying rice, we must wash the pot thoroughly, the best way to wash the pot is to heat the pot first, and then pour cold water. Many times, the pot is not cleaned, and it is the culprit of the fried rice sticking to the pan.

3. Before the rice is put into the pot, we must first fully heat the pot and then pour the oil, which is commonly known as "hot pot and cold oil", after pouring the oil into it, turn the pot around, so that the pot is wrapped in a layer of oil, which is the so-called "moistening the pot".

4. In the process of frying rice, we must keep stir-frying to ensure that the rice in the pot is heated evenly, if you stop there and don't stir-fry, the rice is likely to stick to the pan. Also, you should pay attention to stir-frying over low heat, otherwise it will be easy to fry if you don't master the heat.

When frying rice, it tends to stick to the pan, probably because the fire is too big. And it needs to be constantly stirred.

Less oil? Fried rice is best sautéed in a nonstick pan.

When the pot is boiled, it is recommended to see how the newly bought pot is boiled.

1. It is best to choose overnight rice, because the quality of overnight rice is relatively dry, and it is perfect for making egg fried rice!

2. First beat the eggs, put the rice in a bowl, pound it with a big spoon first, then pour the eggs on the rice, mix until the rice grains are evenly stained with egg liquid and then fry.

3. When the oil is cold, add the rice and stir-fry so that it does not stick to the pan.

4. If you have a microwave oven, put the rice in a bowl and cover it before frying, put it in the microwave on high heat for about 1 minute, and then fry it in the oil pan, so that it will not stick to the pan.

<>1. It is best to choose overnight rice ears to sell, because the quality of overnight rice is relatively dry, and it is perfect for making egg fried rice!

2. Beat the eggs before the defeat of the Shouli clan, put the rice in a bowl, mash it with a big spoon first, then pour the eggs on the rice, mix until the rice grains are evenly stained with egg liquid and then fry.

3. When the oil is cold, add the rice and stir-fry so that it does not stick to the pan.

4. If you have a microwave oven, put the rice in a bowl and cover it before frying, put it in the microwave oven on high heat for about 1 minute, and then fry it in the oil pan, so that it will not stick to the pan.