Fresh ingredients are always better than old ones, right? In almost every scenario, the freshest possible ingredients available to us will yield the most flavorful, all-around best quality meals. But there are exceptions to every rule, and many chefs say fried rice is one of them. This comforting dish doubles as a vehicle for leftover meat, veggies, and — perhaps surprisingly — rice. Youll actually want to use somewhat dry, days-old leftover rice over a freshly-cooked batch.
This notion wasnt invented just to deal with the modern problem of leftovers hanging around in the fridge. Older batches of rice have been used in fried rice recipes for quite a long time. In order for the dish to develop the appropriate texture and flavor — with slightly crisp, toasty grains of rice that are separated, not clumped together – the rice you use should be as dry as possible. This isnt to say that fresh rice wont still taste great in your recipe, but it does increase the chances of producing a somewhat mushy, clumped-up version of the dish. The high moisture content of fresh rice is to blame — unless you use a few tricks to make fresh rice more dry and suitable for stir-frying.
In fact, it’s critical. Unlike freshly cooked rice, which forms soft, mushy clumps when stir-fried, chilled leftover white rice undergoes a process called retrogradation, in which the starch molecules form crystalline structures that make the grains firm enough to withstand the second round of cooking.
Why leftovers and fried rice are a match made in heaven
Fried rice first emerged during Chinas Sui Dynasty, and was purportedly a favorite of Emperor Yang. By the 6th century, it became a meal that transcended classes, beloved for both its deliciousness and functionality. Made using pantry staples, seasonally-available ingredients, and yes, leftovers, the dish was easily modified to suit nobility and peasants alike. Theres no official recipe to make it, and endless variations exist, but some tips apply to pretty much any recipe.
While using leftovers is part of the tradition of fried rice, there is also scientific justification for choosing cold, dry rice over fresh. A key element of fried rice is the texture — each grain is meant to be lightly toasted as it cooks, adding a delicious flavor and preventing it from clumping up. Since freshly-cooked rice is still soft and tacky to the touch — especially high-starch white rice varieties — its more likely to become mushy. The grains stick to the pans surface and to each other.
As rice cools, however, its starch molecules undergo a process called retrogradation, in which they crystallize and turn “firm enough to withstand the second round of cooking” (via Americas Test Kitchen). Leftover rice is less likely to clump or break down, more likely to toast nicely, easier to toss in a wok, and the separate grains become more evenly coated in sauces and mix better with your add-ins, like chopped veggies and meat.
How To Cook Rice For Fried Rice When You Don’t Have Time To Refrigerate Overnight
FAQ
Can you use hot rice for fried rice?
Why do I have to use day old rice for fried rice?
Why do Mexicans fry their rice before cooking?
What is fried rice syndrome?
Does fried rice need to be cooked?
While the first step in making fried rice certainly involves cooking rice, the timing of it is what’s important. In this case, fresh isn’t actually better. If you start with sticky, warm, just-cooked rice, your fried rice will turn out soggy, without those distinct chewy grains that a good fried rice has.
Is fried rice healthy?
Fried rice is often accompanied with sauces, vinegar, food colors, oil and monosodium glutamate. Thus, fried rice is rich in calorific value along with increased fat percentage. Moreover, it is considered as a fast-food which is believed to be one of the potent carcinogenic agent. So, fried rice should be avoided as a frequent meal and can be consumed only once or twice a month.
Can you add too much water to fried rice?
If you add too much water then the answer to this question will be yes, but if you add a small amount of water while cooking fried rice, then there is no chance that your dish will end up being soggy. The only purpose of adding water is to help the ingredients mix well.
Can you make killer fried rice with freshly cooked rice?
This said, you can still make killer fried rice with freshly cooked rice. Just remember to take the rice, spread it out on a baking sheet and let it cool a bit before using. (America’s Test Kitchen recommends 10 minutes to achieve room temperature, then another 20 minutes in the fridge.)