The Biggest Mistake You're Making With Homemade Fried Rice

Preparing a batch of vegetable fried rice, seasoned with umami-rich soy, is an awesome way to use up leftovers. The ultimate customizable meal, you can toss in everything from deli meat and frozen shrimp to peas, scallions, and diced carrots. However, if your homemade fried rice is turning out squishy and soft, rather than toothsome and filling, you might be guilty of making one big mistake; using fresh rice that's still hot. The best fried rice is actually made with chilled grains that are at least a day old due to a phenomenon called retrogradation that changes their texture.

When rice is cooled, the starch molecules inside begin to rearrange their structure and become crystalline. This process is known as retrogradation and results in grains that have a firmer texture, less moisture, and denser character. When cold rice is tossed in a searing hot wok, these grains are able to remain distinct, taking on a toasty flavor and smoky vibe. If you use freshly made rice, the grains will clump together in a sticky mass and won't develop those toasty, savory edges that are a key characteristic of fried rice. Day-old rice that's been refrigerated prior to reheating results in a lower glycemic response than freshly cooked rice, too. In layman's terms, this means that the body breaks it down and absorbs it more slowly, which keeps your blood sugar more stable and prevents it spiking. 

If you haven't planned ahead but can't quash your craving for a steaming bowl of fried rice, you can cook your white rice in a little less water than normal. Then, spread it out over a baking dish instead of leaving it in the pan or rice cooker so it cools faster. This trick will allow the steam inside the grains to escape rapidly. Once fully cooled, refrigerate your rice until you're ready to cook. While this won't produce perfect results, it's much better than using rice that's still hot and full of moisture. 

Using the wrong variety of grains is one of the other mistakes that could be ruining your fried rice. For instance, sushi rice is far too glutinous and will result in a sticky dish where the individual grains cluster together. However, jasmine rice will remain separate and develop a satisfying, chewy texture as it reheats without losing its moisture. The ingredient tips to keep in mind for the tastiest homemade fried rice ever are to cook the veggies and proteins in batches before adding the rice. This move allows the vegetables to cook through and the meat to develop a golden and savory sear. Finally, when adding your rice to your wok, be sure to turn up the heat so the grains can develop a toasty quality and charred aroma.