Most people drown their rice. 1 part rice to 1.5 parts water is the magic number for fried rice.
Less water means less stickiness. You want each grain to be a distinct, chewy individual.
Fun fact: In Chinese restaurants, they use jasmine rice for its slight floral scent. It’s the Bentley of fried rice bases.
Rinse, Rinse, Rinse!
Rinse your uncooked rice until the water runs clear. This washes away excess starch.
Starch is the enemy of fried rice. It turns your grains into glue. Be ruthless.
Did you know? Uncle Roger would scream at you if you skipped this step. And you don't want to upset Uncle Roger.
