Frustrating Fried Rice

I always use brown basmati rice or regular uncle ben's- it's not as chewy as regular brown and we love the flavor.

I find that the most important thing in making fried rice is for the rice to be cooled and not over cooked.

I bring water to a boil and throw in the rice like I'm cooking pasta. When it's still mostly cooked but al dente I drain and leave it to cool, tossing it every so often to release the steam. It should be seperate and not clumped together. Clumping will make the rice fall apart when it is fried.

I was fortunate to work with 3 chinese chefs. 2 things prevail in my memory 1. they all used cold shortgrain rice. 2. they all used a hot wok.

how about making simple egg fried rice first , just need eggs and some left over rice if you cook you rice in ricecooker, use less water than usual so when you cooking it , the rice not become over cook.

to make egg fried rice is whisk 3-4 egg , some chopped small spring onoin, chopped garlic. there's 2 ways.
1) in very heated wok put oil until smoking hot, then pour some oil not too little yet not too much, heat it until smoking the pour the egg , stir and cooked trougly. the end result should be soft and crispy on the outside
, it should be in small pieces like scramble eggs.
put it aside. then heat the wok again put little bit of oil smooking point then add garlic then put in eggs , mix well, add rice make sure the wok hot, it should have a very unique smell into the rice . give some oyster sauce and white pepper add chopped spring onion, if you can master the basic u can add other things like sausage or vegies ( bok coy or some cabbage, bean sprout ) u also can add bacon , everything u like make sure too cook it first then add cooked egg.

2) heat wok and oil until smoking point. add garlic stir for a while .
in other place put some egg into the cold rice immediately put it into the wok, egg should not too much, the rice all must be evenly yellow cover with egg yet dry not soggy , then add some salt and pepper to taste, put it some chopped spring onion. the 2nd much more simpler yet much more harder, because u must keep the fire hot but not too hot. i suggest u try 1st one first then if u success try the 2nd one they have diffrent taste even though is the same fried egg rice. it also must have the unique smell that chinese fried rice have.

if you cook for you child have it nicely decorated with some sausage octopus , i have some site really good for making a child lunch box , but it's japanese cuisine
Just Bento | meal in a box: healthy bento recipes, tips, and more

Hi Marduke,

Did you let the rice cool down first before putting it into the refrigerator? If not, the steam created in the pot will create condensation and your rice will end up with a wet and soggy bottom. That could be a reason why your rice disintegrated - because it was soaked in water from the steam it created.

I don't think Jasmine rice is the problem at all. I have used Jasmine rice, basmati rice and even calrose to make fried rice. Each have different texture (always use day old rice) but they never disintegrate.

I usually use day old rice for fried rice because they hold their texture better than fresh cooked rice. Another key point to note is that before cooking your fried rice, your wok/pan needs to be really hot to point that it is smoking. It does burn if you're not quick enough but that is what fried rice is all about...quick meals utilizing leftover rice. My mother used to cook me fried rice with chinese sausage and egg when I was younger. It was yummy!