Fried rice, a traditional snack with unique flavor, is not only crispy and delicious, but also rich in nutritional value. If you want to make the most authentic fried rice at home, the following practices and tips are not to be missed.

Selecting rice is crucial:

Good quality fried rice is dependent on the best ingredients. Choose high-quality brown rice, which has full and even grains, bright color and hard texture. Brown rice retains the germ and bran layer, which is more nutritious.

Soaking to remove acid:

Before frying, brown rice needs to be fully soaked. Wash the brown rice and soak it in cold water for at least 8 hours or more until the grains have fully absorbed the water and become full and soft. This step not only removes the sour flavor of the rice, but also improves the yield of fried rice.

Drain:

Drain the soaked brown rice and spread it out to dry in a ventilated area. The drying process should not be exposed to the sun, otherwise the rice grains will easily dry out and harden, affecting the texture of the stir-fry. Dry the rice until the surface is slightly dry, not completely dry.

Preheating the wok:

When stir-frying, use a pan or casserole. Place the pan on the heat and preheat until it is slightly hot. Do not put rice in a cold pan, otherwise it will be unevenly heated and easy to paste the pan.

Toss to coat:

Pour a small amount of cooking oil into the preheated pan and add the drained brown rice to the pan. Stir-fry over medium heat, keeping the rice grains evenly heated. During stir-frying, keep turning the rice with a spatula to prevent it from sticking to the pan or burning.

Controlling the heat:

The heat is critical when stir-frying rice. Keep the fire low, do not open the fire to stir fry. Large fire is easy to make the rice grains outside the scorched inside, affecting the taste. Stir frying in small fire, so that the rice grains are evenly heated, crispy and delicious.

Stir-fry until golden:

During the stir-fry process, the rice grains will gradually change color, from white to light yellow, and then to golden yellow. Turn off the heat and remove from the pot when the rice grains are golden brown and fragrant.

Cooling and drying:

Spread out the fried rice and let it cool in a ventilated area. Do not seal the rice during the cooling process, otherwise the rice grains will easily become soft and lose its crispy flavor. After cooling, the rice can be stored in a sealed container and eaten on the go.

Tips and tricks:

Choose old rice: old rice is harder and tastes better after frying.

Control the amount of water: the amount of water when soaking should not be too much, otherwise the rice grains will absorb too much water and easily stick to the pan when frying.

Continuous stir-frying: Be patient and meticulous in the stir-fry process, and keep turning the rice grains to ensure even heat.

Even heating: When stir-frying rice, gently shake the pan so that the grains of rice are constantly rolling in the pan and are heated more evenly.

Avoid scorching: Keep an eye on the pan while frying, and turn off the heat and remove from the pan as soon as the rice grains show signs of scorching.