When making fried rice, there are a few common mistakes to avoid, but one of the biggest "no-nos" is:
Using freshly cooked, hot rice: It may seem counterintuitive, but using freshly cooked, hot rice for fried rice is not ideal. Here's why:
Moisture content: Freshly cooked rice tends to be moist, and that extra moisture can make the fried rice turn out soggy or clumpy. The excess moisture prevents the rice grains from getting crispy and separate, which is one of the desired qualities of good fried rice.
Stickiness: Freshly cooked rice is stickier compared to rice that has cooled down or been refrigerated. This stickiness can cause the rice to clump together, making it difficult to evenly distribute the flavors and ingredients throughout the dish.
To make delicious fried rice, it's recommended to use leftover rice or rice that has been cooled down in the refrigerator. This allows the rice grains to dry out slightly and separate, resulting in a better texture and easier incorporation of flavors.
If you don't have leftover rice, you can still make fried rice with freshly cooked rice. Here's what you can do:
Spread the cooked rice on a baking sheet: After cooking the rice, spread it out on a baking sheet in a thin, even layer. This allows the rice to cool down and release excess moisture more quickly.
Refrigerate the rice: Place the baking sheet with the rice in the refrigerator for about 1-2 hours or until it has cooled completely. The chilled rice will have a better texture for frying and will be less likely to clump together.
By using cooled or leftover rice, you'll have a better chance of achieving the desired texture and flavor in your fried rice. It will be easier to separate the grains, and the individual pieces will have a chance to develop a slightly crispy exterior while maintaining a fluffy interior.