What is the best rice fried rice? What is the best rice for fried rice?

Fried rice with indica rice.

It is the slender type) is better, its amylose content is high, which is manifested in lower viscosity and greater hardness, which is more conducive to the dispersion of rice grains in the fried rice process.

In order to achieve a better effect, the rice will be steamed and cooled for a period of time to allow the starch in it to age, become harder, and further reduce the viscosity between the rice grains. In this way, each grain of rice can be dispersed during the fried rice process, and various ingredients can be attached to each grain of rice during the fried rice process, and the taste is more uniform and the texture is better.

For the sake of convenience and time-saving, overnight meals are generally used to obtain the above effect.

Indica rice is an indica-type non-waxy rice.

The rice that is made is called Indica rice. The rice grains are slender or oblong, the length of the elders is more than 7 mm, the rice yield is high after cooking, the viscosity is small, the rice quality is brittle, it is easy to break when processing, the cross-section is oblate, the color is white and transparent, and there are also translucent and opaque. According to the rice harvest season, it is divided into early indica rice and late indica rice.

Early indica rice grains are thick and short, pinkish-white, with a large belly, more powdery, fragile and brittle texture, less viscous than late indica rice, and poor quality. Late indica rice grains are slender and slightly flattened, with fine tissue, generally transparent or translucent, with a small belly white, many hard grains, large oiliness, and good quality.

in the international market.

On the top, there are long-grain indica rice and medium-grain indica rice according to the length of the indica rice grain. The long-grain indica rice is slender in shape, the ratio of length to width is generally greater than 3, and it is generally waxy white transparent or translucent. Brittle, oily, soft and tough after cooking, not sticky, delicate and delicious to eat, it is the best quality in indica rice.

Qimei, Silk Miao and Blue Crown produced in Guangdong Province of China are all long-grain indica rice.

Medium-grain indica rice is oblong in shape, slightly thicker than long-grain indica rice, with a length-to-width ratio between 2 and 3, generally translucent, with more white belly, more powder, loose after cooking, and rough taste. The quality is not as good as long-grain Indica rice. There are two lakes and two vast areas in China.

The rice produced in Jiangxi, Sichuan and other provinces is mostly medium-grain indica rice. Zenays in the United States is also a medium-grain indica rice.

According to the length of the rice, Thai rice standards are divided into four types: extra long (7 mm or more), long (mm), medium (mm), and short (less than mm).

I believe that fried rice is made by every family, a quick host, and it is the day before the rice is not finished, but also the rice and other materials will be fried together, such as we often eat egg fried rice, bacon fried rice, seafood fried rice, etc., I believe that most people will encounter this situation, that is, the finished fried rice, sometimes gossip, sometimes sticky into a ball, so at this time we are the reason for choosing the wrong rice, you are mainly divided into three categories of stem rice, glutinous rice, indica rice, among these three kinds of rice, Indica rice is actually a higher amount of rice, and if this kind of rice is used, the rice he fried will be more delicious, so most people will choose this rice when making fried rice''

Of course, the rice fried rice steamed overnight is the best, and if you divide the type, it tastes tough, and the rice with elastic teeth is the best.

Of course, white rice fried rice is the best to eat, and when you make fried rice, you should put it in the refrigerator and refrigerate it for a while, and the refrigerated rice will become one by one, and then add the ingredients to fry the rice to make it even better.

Surely rice fried rice is the best. Especially eggs, scrambled rice. The rice fried rice made is particularly fragrant and delicious. A lot of people love scrambled eggs with rice.

Rice for 2-3 people, 2 eggs, and chives (just these three are delicious, as for adding a little more, it's up to you.) ), half a carrot, half a green pepper, an appropriate amount of celery, 4 small pieces of dried tofu, an appropriate amount of corn kernels, an appropriate amount of salt and pepper. Prepare the ingredients:

1. Leftover rice, there are 3 servings here, and there is nothing wrong with freshly steamed rice if you want to eat fried rice, but it is best to steam it out and let it cool some time in advance, and the rice should be steamed harder. 2. Prepare side dishes at will, vegetables, eggs, soy products, meat, 、、、 can be, there are green peppers, celery, carrots, dried tofu, chives, eggs. 3. Cut all the ingredients into small cubes, and the carrots and celery can be blanched in advance, or you can skip this step and fry them directly.

4. Take a large container, beat in two eggs, pour in the rice after beating, stir well, so that each grain of rice is coated with a layer of egg wash. 5. Put the wok on the fire, pour in a little oil, pour in the rice soaked in the egg liquid after heating, stir-fry over medium-low heat until the rice grains are loose and the grains are golden, then pour in all the side dishes except the chives, continue to stir-fry evenly, add salt and pepper to taste, and finally put the minced chives before leaving the pot, mix and fry evenly and then you can put it out, and you can also fry a sun egg for decoration after putting it on the plate.

It can be eaten with a little harder rice. You can use Japonica rice from the Northeast for fried rice, because the taste of the Northeast japonica rice is elastic, and not only can it be fried in the process of fried rice, but the rice grains are very complete and firm.

Stir-fry the fried rice into one grain at a time, so that the fried rice tastes and tastes very good, and at this time we need to pay attention to some details, it is better to turn the braised rice loose, and we need to drop a little salad oil in the pot before cooking the rice, which can make the rice more shiny and non-sticky. And use white rice with full grains and a consistent taste, so that you can stir-fry delicious fried rice. When the rice is cooked, don't be in a hurry to open the lid, you can leave the rice in the pot and continue to simmer for 10 minutes, then choose to open the lid, fluff the rice and mix well.

When eating fried rice, the ingredients need to be cut into thin strips or small cubes, so that it is easy to cook and taste, and it is easy to blend with the rice grains.

Overnight rice needs to be eaten after loosening, the water in it has been evaporated, and it can be better fried to produce a clear texture, but when the fried rice is put in the refrigerator for refrigeration, it must be sealed with plastic wrap to seal the rice, so as to avoid the loss of moisture. After we take out the leftovers from the refrigerator, if we find that the rice grains are sticking to each other and hardening, then we can put the rice on the sieve and then rinse it with cold water, at this time, the rice grains can be automatically dispersed, and it is better to fry them in the pot after draining.

Indica rice absorbs more water and produces more food, but it is less sticky. The amount of japonica rice is smaller than that of indica rice, and the water absorption is also smaller, but the oiliness of japonica rice is larger, and the steamed rice has a more aroma.

Rice fried rice is the most delicious. It is best to keep the cooked rice in the refrigerator. Freeze for an hour. Then beat an egg in the pot and scramble it, then put the rice, diced carrots, and various small side dishes, and the fried rice is extraordinarily fragrant.

Generally speaking, fried rice will be made with leftover rice, because if it is left for a while, there will be much less moisture in the rice, so that the fried rice is more chewy and chewy.

I believe that fried rice is made by every family, a quick host, and it is the day before the rice is not finished, but also the rice and other materials will be fried together, such as we often eat egg fried rice, bacon fried rice, seafood fried rice, etc., I believe that most people will encounter this situation, that is, the finished fried rice, sometimes gossip, sometimes sticky into a ball, so at this time we are the reason for choosing the wrong rice, you are mainly divided into three categories of stem rice, glutinous rice, indica rice, among these three kinds of rice, Indica rice is actually a higher amount of rice, and if this kind of rice is used, the rice he fried will be more delicious, so most people will choose this rice when making fried rice''

After the water is boiled, pour the washed rice into the water and strain it out, remembering, it is good to go all at once.

Then, after the rice is steamed on the stove, it is mixed with eggs and scrambled.

In this way, the egg fried rice will not only be mixed with the rice and egg flavors, but also the rice will be separated one by one and will not stick together.

Rice should be refrigerated in the refrigerator for 2 to 3 hours and do not cover; Before fried rice, add a little vegetable oil to the rice and mix well, let the rice grains separate, then pour in half of the egg mixture, mix well and soak for 20 minutes; Mix the rice with oil and egg liquid under the oil pot, quickly fry evenly and dry, so that the egg wraps each grain of rice, the jargon is called "gold and silver".

Then add ripe green beans and running eggs, add salt and chopped green onions, stir-fry for a while, and then remove from the pot.

Take the overnight rice and set aside. Boil, boil the pot and put the oil, heat the oil temperature to seventy, beat the eggs, quickly stir-fry the egg flowers, turn on low heat and fry slowly, fry the eggs to the flavor and put the rice, stir-fry over high heat, half a spoon of light soy sauce, stir-fry, fry until the color is uniform, and get out of the pot.

Homemade egg fried rice.

Ingredients: rice, eggs, salt, soy sauce.

Excipients: sausages, green onions, green beans, shiitake mushrooms, carrots, shrimps, add according to personal taste, or without addition.

Method: A medium bowl of rice, new or leftovers from the previous meal can be, dry is better. Rice method: Wash the rice, add water to steam the rice, the ratio of rice to water is 1:, and two drops of cooking oil can be dropped on the water surface.

About 10 to 15 minutes after boiling;

All kinds of excipients are cut into small cubes the size of rice grains (no excipients can also be added);

Beat one egg into a bowl, add a small amount of salt, and then beat the eggs quickly for about 20 seconds;

Heat the pan with cold oil (you can put more oil appropriately), after the oil is hot, quickly put the eggs into the pot;

Then pour the prepared rice over the eggs that have not yet set, stir-fry quickly, and fuse the eggs with the rice, preferably with egg wash to wrap each grain of rice;

Add salt, and various auxiliary materials, and then stir-fry thoroughly, and it is ready.

Tips: Don't have too many eggs in this method, otherwise the rice won't be refreshing.

Fried rice with shredded eggs.

Method] 1 Spread the eggs into egg skins and cut them into shreds;

2 Wash the chicken and cut it into thin strips, mix it with starch, a little refined salt and sugar and marinate for a while;

3 Wash the green onion and cut it into chopped green onions and set aside;

4 Pour peanut oil into the pot, heat it over high heat, add shredded chicken, shrimp and cooking wine and stir-fry until cooked;

5 Add the rice and chopped green onion;

6 Sprinkle in shredded eggs and stir-fry thoroughly, then serve.

Process key] The rice in the main ingredient should be used as japonica rice as raw material; The shrimp in the topping is fresh shrimp, and the fried rice will be more dry and smooth.

Leftovers are also a common choice for many families. However, there is a prerequisite for making fried rice, that is, the rice needs to be loose, and there is no sticking between one grain and one grain. Due to the harder and looser texture of long-grain rice (indica rice) after cooking, it is more suitable for making fried rice than short-grain rice (japonica rice).

Leftover rice that is cooked in a sticky lump is more suitable for porridge.

Traditional fried rice involves scrambling eggs first, then other ingredients, and then fried rice, which usually requires the addition of more fat. The fat not only gives the fried rice its aroma, but also avoids the sticking of the rice, maintaining its independent and oily taste. This is because the fat can bind to the amylose in the rice grains, preventing it from over-absorbing and gelatinizing, thus keeping the starch in an elastic state.

The effect of animal oil is better than that of vegetable oil, so when making fried rice, I like to put a little bit of oil in the food ingredients such as diced sausage, diced meat, diced ham, etc.

However, from a health point of view, because there is already a lot of fat in the dishes on weekdays, and then eat fried rice as a staple food, the fat in the rice and dishes will inevitably add together, and there will inevitably be excessive fat intake. Although some vegetable ingredients are added to fried rice, the amount is still very small, and it is impossible to meet the requirement of consuming more than 200 grams of vegetables in one meal.

In addition, salt needs to be added to fried rice, and even ingredients such as monosodium glutamate and chicken essence are added, so it may also bring too much salt to a meal.

Therefore, when using leftover rice to make fried rice, we should pay attention to oil control, try to fry it with less oil, add more vegetables to the ingredients, add less or no high-fat food ingredients such as sausages, and reduce salt. When using fried rice as the main food, it is best to pair it with dishes that are refreshing and low in oil and low in salt.

1. Stir-fried meat with chili peppers.

If it is served with rice, meat must be indispensable, but it must be delicious and chewy enough, such as this chili fried pork, which is my favorite with rice. So, let's take a look at how to make the most authentic taste of this daily chili stir-fried pork.

1) Ingredients. The main ingredient is the common pork belly, and it must be fresh and tender to be fragrant enough, as well as green and red peppers, green onions, garlic and ginger, if you can eat spicy, then prepare some very spicy peppers. In addition to these, there are some common condiments. The pork belly needs to be cut into slices (easy to taste), while the green and red peppers are cut into small cubes.

2) Stir-fry the meat. First of all, put an appropriate amount of oil in the pot, then stir-fry Sichuan pepper and sesame pepper, and when the obvious aroma comes out, quickly put the pork belly in, and after stir-frying for a while, put the dried chili pepper in, and then continue to stir-fry. By observing the changes in the meat, the green onion, ginger, and garlic are added before the meat is cooked to remove the fishy smell of the meat.

Then put in salt, cooking wine, soy sauce, etc. for seasoning, it is recommended that you put less salt, otherwise the salty and spicy meat is easy to eat, and finally put the green and red peppers in and stir-fry. Then wait for the meat to mature and then come out of the pan, at this time put some vinegar to make the meat taste better.

2. Stir-fried vermicelli with minced meat.

If you are not very spicy, then this fried vermicelli with minced meat is good, mainly because of the chewiness of the vermicelli and the collision of the taste of the Q bomb of the minced meat.

1) Ingredients. The main ingredients are naturally meat (plum blossom meat is recommended) and vermicelli, and you also need some hot sauce, bean paste, green onions, minced garlic, ginger juice, etc., which are similar to the condiments you usually need for cooking.

2) Food processing.

Before stir-frying, be sure to soak the vermicelli for a while so that it is not too hard. It is recommended to use warm water when soaking, which will not destroy its strength and the time will be shorter. In addition, the meat needs to be minced, and it is recommended to let the seller directly handle it with a machine when buying.

Then it needs to marinate for a while, and a sauce made with cooking wine, ginger ale, salt and pepper will be fine.

3) Stir-fry the meat. Add oil to the pot first, then heat it, then put the minced meat in it and stir-fry, after a while you can put in some bean paste and hot sauce, and then put some chopped green onions. At this time, put the vermicelli in, remember to drain the water before putting it in, put some soy sauce, and stir-fry quickly, if you put some pepper before the pan will taste better.