Fried rice is a popular Asian dish that is made by stir-frying rice with vegetables, eggs, meat, and seasonings. While it may seem simple, using the right type of rice is key to making delicious fried rice with the perfect texture.
What are the main types of rice that can be used for fried rice?
There are three main types of rice that work well for fried rice:
- Long grain white rice
- Jasmine rice
- Short grain Asian rice
Each type has its own unique properties that impact the texture and flavor of the fried rice.
Long Grain White Rice
Long grain white rice has long, slender grains that tend to stay separate and fluffy when cooked. Varieties like basmati and Carolina are good options. The grains have a light, clean taste that works well in fried rice.
When stir-fried, long grain rice maintains an airy, distinct texture and absorbs flavors nicely. The separate grains give fried rice a lovely clumps rather than a sticky, gummy texture.
Jasmine Rice
Jasmine rice is a long grain variety popular in Southeast Asian cooking. It has a soft, slightly sticky texture when cooked and a fragrant jasmine aroma. The grains are sturdy enough to hold their shape in fried rice.
Jasmine rice brings its signature perfume-like scent to fried rice. It has a soft but not gummy texture that provides cohesiveness without becoming soggy in the wok.
Short Grain Asian Rice
Short grain Asian rices like sushi rice, Chinese black rice, and Japanese Hinata rice tend to be soft, sticky and moist when cooked. Varieties developed for Asian cooking often have higher starch contents than other types of rice.
In fried rice, short grain rice lends a pleasing chewiness and helps bind ingredients together. The rice absorbs flavors intensely while retaining its sticky texture. Caution should be used to avoid over-frying the rice and turning it mushy.
How does rice texture impact fried rice?
The texture of the rice greatly impacts the final texture and taste of fried rice. Using rice with the proper firmness and stickiness is crucial.
Fluffiness
Rice that is overly soft and sticky will turn fried rice into a gloppy mess. On the flip side, rice that is undercooked will be too hard separate in the finished dish. Well-cooked grains with a light, fluffy texture allow the rice to soak up flavors while still maintaining some bite.
Separation
The ideal rice will be one where the grains stay relatively separate when stir-fried. Heavily starchy short grain rice can turn too sticky and gluey, while very dry long grain rice won’t provide any cohesion. Look for rice where the grains stick together a bit but maintain their shape.
Absorption
One benefit of fried rice is that all the tastes and seasonings get absorbed by the rice. Rice that is overly firm or undercooked will not soak up the flavors properly. Well-cooked, tender (but not mushy) rice absorbs oils, sauces and seasonings the best.
Does rice freshness matter for fried rice?
Using fresh, just-cooked rice will make mediocre fried rice. For best results, the rice should be cooked at least a day ahead and left in the fridge. Here’s why:
- Cold, drier fridge rice fries up with better texture.
- The starch crystallizes better when the rice is chilled.
- Fridge rice absorbs stir-fry flavors much better.
- Cooking fresh rice means waiting for it to cool before frying.
Day old rice has less moisture and surface starch, which leads to less clumping and better browning. The rice grains separate more easily when stir-fried. Next-day rice also eagerly absorbs all the seasonings in fried rice.
What seasonings complement different rice varieties?
Certain seasonings pair especially well with specific rice types based on their texture and flavor profile.
Long Grain White Rice
The light, fluffy profile of long grain white rice allows it to work well with a wide range of seasonings. Garlic, ginger, soy sauce, sesame oil, oyster sauce and fish sauce all complement the mild flavor of white rice. Spicy seasonings like sriracha also work nicely.
Jasmine Rice
Jasmine rice’s aromatic flavor profile pairs well with seasoning ingredients popular in Southeast Asian cuisine. Lemongrass, lime juice, cilantro, mint, Thai basil and coconut milk beautifully enhance the flavor of jasmine rice. Chicken or shrimp seasoned with chili-lime or garlic pepper mixes fried with jasmine rice is delicious.
Short Grain Asian Rice
The soft, sticky texture of short grain Asian rice stands up well to bold, intensely flavored seasonings. Fermented foods like miso, rice vinegar and soy sauce complement the rice’s richness. Other excellent pairings include sesame oil, garlic, ginger, Chinese five spice powder and chili sauces.
Should you rinse rice before frying?
Rinsing rice before cooking is standard for most Asian rice dishes. However, when making fried rice you’ll get the best results by skipping washing the raw rice. Here’s why:
- Rinsing removes surface starches that help separate grains during frying.
- The light coating of starch helps fried rice get that golden crust.
- Skipping the rinse leaves starch to bind the rice and absorb flavors.
The starch from unrinsed rice gives fried rice its signature clumping texture and allows the rice to crisp up nicely. Unless the rice is excessively starchy or dirty, rinsing generally isn’t recommended.
Does new rice versus old rice matter?
The age of the dried rice you use can impact the final fried rice texture. Here is how new and old rice compare:
New Rice
- Harvested in the current year
- Has higher moisture content
- Cooks up softer and stickier
- Can lead to mushy, gluey fried rice
Old Rice
- At least 1 year old
- Drier with lower moisture
- Grains separate more when cooked
- Provides better texture for frying
The increased dryness and decreased surface starch in older rice varieties helps create fried rice with a better defined, non-gummy texture. Older rice is preferred, but new rice can still make good fried rice with proper cooking technique.
What are the best rice to oil ratios?
Getting the balance of rice to oil right is key for tasty fried rice. Not enough oil and the rice fries unevenly. Too much oil and it overpowers the dish. The ideal rice to oil ratios are:
- 3 cups cooked rice : 2 Tbsp neutral oil
- 4 cups cooked rice : 3 Tbsp neutral oil
- 5 cups cooked rice : 4 Tbsp neutral oil
For reference, 1 cup of dried rice makes about 3 cups cooked. So for 4 cups cooked rice, start with 1 1/3 cup uncooked rice. After cooking, spread the rice out on a sheet pan to cool and dry for better frying results.
Conclusion
Fried rice is all about the rice. Choosing a variety with the right texture and preparing it properly makes all the difference. For homemade fried rice, skip rinsing the rice and use day-old cooked grains. Well-separated, fluffy long grain white or jasmine rice works wonderfully. With the proper rice to oil ratio and high heat wok technique, you’ll have restaurant-quality fried rice in no time!