Steamed rice will stick to the pan because the rice is too sticky, first of all, we used to fry rice rice, to eat than the usual rice a little dry, can easily stir out the state of granularity, so we add the amount of water in the cooking, than the usual amount of water to cook rice a little less.

When cooking rice, wash the rice and add water, we can drop a few drops of vegetable oil into it, and then start cooking, which can be very good to play the effect of anti-sticking.

After the electric pot cooked rice, jumped to the insulation gear, with a rice spatula to the rice spatula evenly, do not let it lumps (and then keep warm for ten minutes, you can take out the fried rice) can also be turned evenly, directly out of the frying, and the hot rice will not absorb a lot of oil, but also not easy to stick to the pan.

In the fried rice before, first hot pan and then put a lot of cool oil will be the pan trips all over, and then pour out the excess oil, commonly known as trips to the pan. This practice is to make the pan around the oil are sticky, fried rice will not stick to the pan.