After washing rice, put it in a rice cooker and soak it for 5 to 10 minutes to start cooking. The last method I have been using has never failed! Of course, the water in cooking is also very important. Put a finger on the rice. When the water reaches your fingers to cook, it is best to soak the rice half an hour in advance. Don't put too much water when cooking. The rice cooked in this way is delicious, the fried rice is delicious, and the rest of the rice is better when fried.
Fried rice should be cooked overnight. This kind of rice is completely cold, and the water is gone. Then before frying, pour some oil into the rice, grab it evenly with your hands, and then fry it. Especially soy sauce fried rice, pour it around the pot as soon as it comes out, and don't pour it into the rice in the middle. Take it out when you think there is no hard core in the rice. Another method is to steam in a steamer, and put water (more water) in the steamer. When the rice is cooked to maturity, take it to a steamer and steam it for 20 minutes, then stir fry it, so that the fried rice will be clear.
If you want to cook fried rice with freshly cooked rice, pour the rice on the chopping board, crush it and let it cool, and blow dry the surface of the rice. There is no need for overnight meals. My family has a method called chestnut rice. First, put the rice in the pot and pay attention to the cooking time. It will become porridge after a long time. When the rice is still hard, remove all the water and steam it in a steamer. The rice that comes out is grain without hard heart. Take it out and steam it in a steamer. The steamed rice is already well-defined, and fried rice with clear lines can be made by direct frying. Steam the rice hard so that it won't stick.