Cooking 101: Fried Rice Needs Dried Rice. I may also coach you on how to utilize up leftover steamed rice and allow it to be into an appetizing, cheap, and flavorful meal for the whole family! Just a general cooking tip. :) Fried rice was invented to make use of leftover rice, and part of what makes a good fried rice so yummy is the firm texture and structural integrity of the individual grains of rice that you. Tips for the Best Fried Rice.

Start cooking pork, then add shrimp and cook until the color changes. Add all the vegetables except spinach, and cook until softened. Add noodles and stir fry for a minute. You can cook Cooking 101: Fried Rice Needs Dried Rice using 4 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Cooking 101: Fried Rice Needs Dried Rice

It's of Leftover cooked rice.
You need of Veg odds and ends (but onion and garlic are basic!).
You need of Whatever protein you have on hand.
It's of Basic seasoning like soy sauce or oyster sauce, among others (see below for additional seasoning tips).

Then add water and the seasonings, and cook for a couple of minutes. Finally add spinach and cook for another minute. Thaw overnight in the refrigerator before reheating. Fried rice can be reheated in a skillet set over medium heat on the stovetop in a little oil, with little splash of water if it seems dry.

Cooking 101: Fried Rice Needs Dried Rice step by step

...so next time you have leftover steamed rice from cooking or takeout, stick it in the fridge for two or three days, and make yourself a delicious fried rice with whatever veg and meat you've got laying around along with some soy sauce, oyster sauce, or even fish sauce (or combination thereof), as seasoning..
Onion and garlic always help along the savory flavor, and a teeny, tiny bit of ketchup can add a subtle tangy backdrop to contrast and accentuate all the other flavors..
And not that you can't make decent fried rice with freshly made rice, but if you do, you'll want to use just slightly less water than usual (like maybe a Tablespoon less per cup), then fluff the cooked rice and spread it out in a thin layer on a sheet pan or cookie sheet and let it cool completely before adding to your other seasoned ingredients. This will prevent a bit of the sogginess you get from making fried rice with the freshly made stuff..

So plan ahead for your fried rice: Cook your rice the day before and fridge it. Remove fried grains from pan with a slotted spoon or wire mesh ladle; drain on paper towels. Cook the rice and then spread it over a plate. Place the plate of rice under a fan for an hour, but not so close that the rice blows away. The rice will be dry and not stale, which is precisely what you need.