https://boards.hellobee.com/ Pregnancy, Baby and Parenting blog, by Hellobee en Thu, 25 Jun 2026 10:48:53 +0000 https://boards.hellobee.com/topic/why-cold-rice-for-fried-rice#post-1691561 Tue, 10 Jun 2014 16:15:02 +0000 lazypanda 1691561@https://boards.hellobee.com/ <p>@mediagirl: I always use jasmine rice as it is drier. I use the 1:1 ratio as well when I make rice in the rice cooker. Also like previous posters, day old rice is better as it is easier to fry &amp; does not get clumpy. My parents will sometimes use long grain rice because that should be pretty dry as well. They use their index finger to gauge how much water to use. </p> https://boards.hellobee.com/topic/why-cold-rice-for-fried-rice#post-1691533 Tue, 10 Jun 2014 15:56:50 +0000 snowjewelz 1691533@https://boards.hellobee.com/ <p>@mediagirl: I think that should be good for fried rice though! Maybe try leaving it out to let it cool before putting it in the fridge. Even after you first cook it, it shouldn't be that sticky. Are you using too much water to cook the rice? </p> https://boards.hellobee.com/topic/why-cold-rice-for-fried-rice#post-1691522 Tue, 10 Jun 2014 15:50:46 +0000 mediagirl 1691522@https://boards.hellobee.com/ <p>@snowjewelz: eh, I lied. I just got home and checked and I'm using Mahatma long grain rice. Should I use Jasmine? </p> https://boards.hellobee.com/topic/why-cold-rice-for-fried-rice#post-1690694 Tue, 10 Jun 2014 10:44:00 +0000 keiki_mama 1690694@https://boards.hellobee.com/ <p>Fresh rice is too sticky. Day old rice (or older in my case.. sometimes) is drier in texture and easier to toss around with the other ingredients. </p> https://boards.hellobee.com/topic/why-cold-rice-for-fried-rice#post-1690552 Tue, 10 Jun 2014 09:36:25 +0000 bunnylove08 1690552@https://boards.hellobee.com/ <p>Day old rice is dryer. For jasmine rice we do a 1-1 ratio (one cup rice to one cup water). </p> <p>My father told me a little secret, after you add the egg do not over mix it will make fried rice into a goopy, sticky mess </p> https://boards.hellobee.com/topic/why-cold-rice-for-fried-rice#post-1690470 Tue, 10 Jun 2014 09:00:08 +0000 yoursilverlining 1690470@https://boards.hellobee.com/ <p>If you only have fresh rice; I've had decent luck drying the rice out in the oven on a low temp. Just spread as thin as you can on a cookie sheet, let it "bake" for a bit on a low temp (I think I usually do like 20 minutes on 250, if I'm remembering right) and it dries it out so it sticks less!</p> <p>If you're getting a lot of clumping while making fried rice; try stiring/messing with it less. When I let it really crisp on one side and don't poke at it a lot, it turns out better! :happy: </p> https://boards.hellobee.com/topic/why-cold-rice-for-fried-rice#post-1690466 Tue, 10 Jun 2014 08:58:28 +0000 mrsjyw 1690466@https://boards.hellobee.com/ <p>Texture! DH def prefers day old/dry rice since it's crispier! :) </p> https://boards.hellobee.com/topic/why-cold-rice-for-fried-rice#post-1690453 Tue, 10 Jun 2014 08:54:49 +0000 Ginabean3 1690453@https://boards.hellobee.com/ <p>It's so the rice is drier and fries up more easily! :-) </p> https://boards.hellobee.com/topic/why-cold-rice-for-fried-rice#post-1690437 Tue, 10 Jun 2014 08:52:09 +0000 Sapphiresun 1690437@https://boards.hellobee.com/ <p>I also always assumed this was just a matter of what's on hand/not wasting food. Just like pizza used to be more of a "use up whatever scraps you have around" kind of thing. </p> https://boards.hellobee.com/topic/why-cold-rice-for-fried-rice#post-1690417 Tue, 10 Jun 2014 08:47:50 +0000 snowjewelz 1690417@https://boards.hellobee.com/ <p>@mediagirl: So weird! We usually let the cooked leftover rice sit out at room temp for a while before putting it back in the fridge. </p> https://boards.hellobee.com/topic/why-cold-rice-for-fried-rice#post-1690410 Tue, 10 Jun 2014 08:44:45 +0000 mediagirl 1690410@https://boards.hellobee.com/ <p>@snowjewelz: I use jasmine for everything! </p> https://boards.hellobee.com/topic/why-cold-rice-for-fried-rice#post-1690402 Tue, 10 Jun 2014 08:37:24 +0000 snowjewelz 1690402@https://boards.hellobee.com/ <p>@mediagirl: what kind of rice are you using? there are some kinds that are just sticker in nature. jasmine long grain is probably the "driest". </p> https://boards.hellobee.com/topic/why-cold-rice-for-fried-rice#post-1690374 Tue, 10 Jun 2014 08:28:18 +0000 autumnlove 1690374@https://boards.hellobee.com/ <p>Just easier to fry up! </p> https://boards.hellobee.com/topic/why-cold-rice-for-fried-rice#post-1690359 Tue, 10 Jun 2014 08:21:48 +0000 mediagirl 1690359@https://boards.hellobee.com/ <p>@locavore_mama: but my cold rice is always clumpy, too! Lose lose. Wah. I must be doing something wrong....</p> <p>@SleepyMonkey: that totally makes sense. </p> <p>@blackbird: I might have a few minutes to toss the rice in the freezer while I wok the other ingredients. I'll try that. </p> https://boards.hellobee.com/topic/why-cold-rice-for-fried-rice#post-1690331 Tue, 10 Jun 2014 08:12:59 +0000 blackbird 1690331@https://boards.hellobee.com/ <p>fresh rice is sticky. I usually try to make rice a day in advance and then keep it in the fridge so it dries out and stir fries better. You can make fresh rice and sitck it in the freezer to dry it out a little bit if you're short on time. </p> <p>and don't be a dummy like me and use a rice like Botan. that stuff never worked well and would stick SO BAD </p> https://boards.hellobee.com/topic/why-cold-rice-for-fried-rice#post-1690329 Tue, 10 Jun 2014 08:12:02 +0000 looch 1690329@https://boards.hellobee.com/ <p>I think it's probably historical, kind of like how fondue came about.</p> <p>No one set about to make a dish called fondue, the farmers just had a lot of old, empty cheese rinds and nothing to eat and one of them had the idea to heat it up. I would venture it's the same with fried rice...leftover rice that had to be used and someone mixed it up with fresh ingredients. </p> https://boards.hellobee.com/topic/why-cold-rice-for-fried-rice#post-1690316 Tue, 10 Jun 2014 08:04:08 +0000 SleepyMonkey 1690316@https://boards.hellobee.com/ <p>I don't know about cold, but old rice is better because it is drier than freshly cooked rice. Using fresh rice will make the fried rice a little wet and mushy, if that makes sense. I think its a textural thing. </p> https://boards.hellobee.com/topic/why-cold-rice-for-fried-rice#post-1690314 Tue, 10 Jun 2014 08:02:34 +0000 regberadaisy 1690314@https://boards.hellobee.com/ <p>You don't have to but if you rice that's still warm it tends to get clumpy. </p> https://boards.hellobee.com/topic/why-cold-rice-for-fried-rice#post-1690308 Tue, 10 Jun 2014 08:00:26 +0000 mediagirl 1690308@https://boards.hellobee.com/ <p>Why is it suggested you use cold/day old rice for fried rice? </p>