Learn how to cook/boil rice for fried rice with this step-by-step recipe. And make fluffy, non-clumpy Indian-style Chinese fried rice each time.
A bowl of day-old rice is the key to making the best fried rice. So here I am sharing with you all a recipe for how you can cook rice (80 percent) for making perfect fried rice.
Which rice is best for making fried rice?
Authentically, in Chinese cuisine, fried rice calls for medium or long-grain white rice. Like jasmine rice, which has a mild floral aroma and is slightly sticky. As this rice is a little clumpy and sticky, thus can be easily eaten with chopsticks or a spoon.
But in Indo-Chinese cuisine, mostly basmati rice is used to make fried rice. It’s a non-sticky kind of rice and gives a beautiful flavour. You can use both regular basmati or sella (parboiled) basmati rice. In this recipe, I have used regular basmati rice. But if you can get sella basmati then get that, as its grains don’t break that easily and remain firm. Therefore, great for stir-frying.
Points To Remember:
Tip No. 1
Rince/wash the rice 3-4 times or until the water becomes clear.
Tip No. 2
Soak rice for at least 15 minutes.
Tip No. 3
Always add soaked rice to a pot of boiling water.
Tip No. 4
Cook until the rice is 70-80% cooked.
Tip No. 5
After draining, let the rice rest in the strainer for a couple of minutes. Then spread it on a large plate or tray. Allow it to cool down at room temperature.
Tip No. 6
Transfer the rice to a bowl, cover with a lid and refrigerate for at least 5-6 hours or overnight. If you can wait for 12 hours then even better.
Watch How To Cook/Boil Rice (80%) For Fried Rice:
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Rinse basmati rice with water 3-4 times or until the water becomes clear.
Soak for 15-20 minutes.
Fill a pot with water, cover it with a lid and heat it over a high flame.
Once it starts boiling, uncover and add salt and the soaked rice. Give it a gentle stir.
Bring to a boil, then lower the flame to medium. Cook until the rice is 70-80% cooked.
Start checking the rice after 2-3 minutes. It should be slightly undercooked and firm.
Make sure you don’t cook the rice completely, otherwise the fried rice will become mushy and sticky.
Drain the rice. Gently fluff it with a fork. So that the steam can escape easily.
Let it rest in the strainer for 1-2 minutes, so that all the water drains.
Transfer to a large plate. Fluff and spread the rice very gently.
Allow it to cool down completely at room temperature. As the rice cools down, all the moisture will evaporate, which will prevent the rice grains from clumping.
Once it cools, transfer the rice to a large bowl. Cover it with a lid and keep it in the refrigerator for 5-6 hours or overnight.
After that, make your favourite fried rice with this rice.
Keyword boiled rice, chinese fried rice, how to cook rice
If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.