boiled and fried rice

[michaelcrick]

Can someone tell me how to do boiled and fried rice as good as you get it at a takeaway?

[Wee Kaz]

The secret of making good fried rice is to have the perfect boiled rice. For each portion make the boiled rice by using 1 part rice 1 1/2 parts of boiling salted water i.e. 1 cup rice and 1 1/2 cups of water , stir on the gas until it starts to simmer. As soon as it simmers turn the gas down as low as it will go and cover with a lid, simmering for 10 mins. Once the 10 mins is up, turn off the gas and leave for another 10 mins DO NOT REMOVE THE LID as the rice is still cooking and drying out. It is best to leave the rice to cool for a few hours but if you are pushed for time you can still make it as follows:- (Serves 2) Add some vegetable oil to the wok and some dark soy sauce (the secret is to keep the gas on full heat) and add half of the rice stirring continually, add 1 beaten egg to the rice, stirring and then add the other half of rice with another beaten egg. Add a good helping of sesame oil, chopped spring onions and more soy sauce and there you have it -FRIED RICE!! ENJOY!

[rekstout]

For consistently good boiled rice, invest in a rice cooker (available from catalogue stores and good cookshops) - they are inexpensive and will cook and then keep you rice warm for as long as you require.

Don't buy cheap long-grain rice, invest in a good quality Thai or Basmati rice - this can be had for a pittance at chinese wholesaler who also sell to the public (try the likes of Wing Yip)

The best fried rice is from slightly dry cooked rice, usually made using leftover boiled rice from the previous day.

[Obo]

The trick with boiling good rice is first of all to clean it in cold water prior to boiling and then never ever stirring it while it is boiling. Add 2 cups of water for every cup of rice bring up to the boil then simmer as gentley as possible until all the waer is gone. And the trick with fried rice is to allow the rice to cool before frying, spreading it out on a disch and putting it to one side while preparing and stir frying the other ingredients works for me... But I can't emphasise enough NEVER stil boiling rice (btw there is a technical reason for this and it's something to do with the starch in the rice causing it to stick together if stirred) Bon appetite!

[Obo]

Some classic spelling in my answer above... shouldn't eat and type I guess! (thought I'd better mention it before spellmaster logs on!)

[mopoke]

and don't forget the MSG. It's terrible for you really but it's so nice!

[gilf]

The reason you shouldn't stir rice is it breaks down the outer wall which releases starch and this causes the rice to stick and results in clumps of rice rather than light individual grains. I eat loads of rice and I invested in a electric steamer and it produces perfect rice every time and is simple and requires little washing up. Always use good quality basmati rice as its the best. I can never tell the difference between rice which has been left to sit in water so I never bother, this also releases the starch and provides for a better end product but as you never once stir when using a steamer it doesnt seem to be a problem.