Egg fried rice but the chef (me) doesn't understand fried rice

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Oh, so that's what went wrong. But also no way I'm leaving anything in that fridge unprotected, my roommates are nasty and leave their food there until it rots. Safe to say I won't be attempting fried rice for some time

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IsNotACleverMan@reddit

Try sticking fresh rice in the freezer uncovered for an hour or so until it's cold and kinda dry. It's not a terrible fix if you can't leave it in the fridge overnight

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OversizedMicropenis@reddit

Put a paper towel over it

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phillybluntz@reddit

Ehh, I cover my rice and it doesn't look like this. I think you still have other problems with your technique, lol

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DayInTheLifeOfAGod@reddit

RIP

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TuvixWillNotBeMissed@reddit

When you made the rice in the first place did you wash it first and was it nice and fluffy when it was cooked?

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Same_Chain2279@reddit

that awkward moment when your rice just won’t cooperate, but day-old saves the day

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outofmelatonin92@reddit

gif

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BareTheBear66@reddit

The dryer the rice, the better the fry. You cant fry wet things. It just doesnt work out and gets soggy. Egg should be separate and cooked before mixing in (usually set the rice to the side of the pan). You dont need much but soysauce and some pepper. Honestly. You dont even need the egg or veg if you really dont want.

I make poor fried rice from time to time with just rice and soysaucr all the time.

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Nobodyboi0@reddit (OP)

You cant fry wet things

Yeah, I know that now. But seriously thanks for the tips

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BareTheBear66@reddit

👍🏼 cooking takes practice. Once you get that ahhah! Moment, it'll be perfect everytime.

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Pretend_Purchase_893@reddit

Aight so for next time. Next time your going to make rice the day before. Your going to use a little less water than you normally. After the rice is cooked your going to dump it on a plate and spread it out. Then you throw that in the fridge until tomorrow.

Next day when your making the fried rice. You prep your veggies (onions celery carrots green onions ect.)

Now you going to get your pan or better yet wok ready. If your just using a basic ass frying pan then that's fine. Your going to work in smaller batches.

Pour in some oil to the pan. Enough to coat the bottom. Fry up your veggies except the green onion. Your adding that last after the rice as the very last step.

Right so cool your veggies how ever long you like them. Now move the veggies to the back half of the pan. Add a bit more oil to the empty part and add your egg. Basically make a shitty scramble egg here but don't fully cook them dry.

Now add your rice. Make sure you have broken it up a bit so it's not clumpy.

Add your sauce and toss that bad boy up. Add more oil and sauce as needed. Your looking for the rice to still look like rice but fully cooked.

Keep tossing till the flavour is fully distributed through the rice. Taste and season as necessary. Once your happy. Remove from heat. Toss in the green onions and enjoy.

Now go back in there and remake your rice. And I want pictures.

Small addition. Cooling the rice over night before is absolutely essential. What this does is change the crystalline structure of the rice. Makes it strong and water resistant.

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Intergalactic_hooker@reddit

🫡 I'm going to try this. I've always used same day rice. To add to your veggies, I'd say ginger, garlic, and broccoli florets too? Any other?

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Pretend_Purchase_893@reddit

Daikon reddish if you can get it. Mushrooms, green peas, pods or otherwise is fine. It's pretty wide open in terms of what you can throw in a fried rice. Most regions of world have their own take on a fried rice dish so don't worry too much on authenticity.

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winthroprd@reddit

Don't forget the MSG.

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maxc1999@reddit

I feel like maybe you don’t know how to cook regular rice and that’s what the problem is. 1cup rice 2 cups water, bring to boil covered then set it to low and don’t touch it for 20 mins

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Nobodyboi0@reddit (OP)

You got me, it was coincidentally also my first time cooking rice without a rice cooker, but I actually felt like the rice was fine until I tried to fry it

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Destructo-Bear@reddit

The trick is to deep fry handfuls of rice in a gallon of oil

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sneakyplanner@reddit

You're telling me an egg fried this rice?

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wupaa@reddit

Rice pastry / rice omelet

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JemmaMimic@reddit

Which part was hard to understand?

Also, is this Indonesian style? Seems quite red to me.

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Nobodyboi0@reddit (OP)

The red is Sriracha. It said to put in refrigerated day old rice, but it took really long for it to heat up. Also the egg somehow mixed with the rice and created a brand new strange substance even though I added the rice last after the egg was almost done

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makebelievethegood@reddit

Just scrambled the egg first and take it out, then add in at the end. Pushing the rice to the side to cook the eggs really only works with really high heat and a big wok.

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JemmaMimic@reddit

OK, yeah, a lot of folks (like me) just mix in the egg the first few times until you realize you just get egg-coated rice. Push the rice to the side, put in the egg and cook it like an omelette on its own until it gets firm-ish, then you can stir it into the rice.

Also, some soy sauce and oyster sauce mixed in near the end gives it more of a Chinese fried rice flavor. Sriracha works as a topping.

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Nobodyboi0@reddit (OP)

Okay, will do next time. Also I did add soy sauce, the taste is actually okay, but the texture is just slop

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JemmaMimic@reddit

Eggy rice is sad rice, definitely. We sometimes just do the eggs separately and stir in at the end, but if I'm being lazy, the one-pan method works too.

The day old rice trick can work, that's to dry the rice out a bit, some people refrigerate to speed up the process, but honestly, half the time I just put in freshly cooked rice that's been in the freezer an hour or so.

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thewonderends@reddit

Was the rice soggy?

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Nobodyboi0@reddit (OP)

Not soggy-soggy, but it wasn't dry. Plus it's sticky rice, which I'm not sure was the best kind to use

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thewonderends@reddit

You usually do not use sticky rice for fried rice. That's why it looks clumpy and soggy . People use long-grain white rice or jasmine rice. Heck, even basmati rice would have been a better choice over sticky rice.

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