Seafood Fried Rice
by Sago Fiona
Favorite
Difficulty
Easy
Time
10m
Serving
3
"Can you cook". . "I can only fry rice." . I believe you will often hear such conversations. The reason for answering this is because I think fried rice is the easiest, but no, a bowl of rice, mixed with all the ingredients and stir-fried. It sounds much simpler than cooking all kinds of dishes. In fact, simplicity is simple, but there are still many doorways in it. For example, what kind of rice is used? How much water to steam the rice is more suitable for fried rice? What seasoning is best to add? . . If you want to make a bowl of rice that is delicious and beautiful, it is also particular about it.
Let’s start with steamed rice. The best rice for fried rice is long-grain rice, that is, fragrant rice. Round-grained japonica rice is used for cooking porridge, and it needs to be soaked in advance to make the porridge smooth and refreshing. The steamed rice does not need to be soaked. After washing the rice, add a small amount of water to start steaming. The amount of water in the rice cooker I use for the fragrant rice exceeds the rice by about half a centimeter. The steamed rice is just cooked. It won't be raw, nor will it be too cooked.
After the rice is cooked, it should be broken and let cool immediately, preferably overnight, because the water in the rice has almost evaporated after one night. At this time, the fried rice will not form a ball. But the grains are distinct. If you use a thick iron plate to stir fry quickly, you can find the rice grains beating on the iron plate.
Feeding is also critical. For vegetables, try to choose ones with less water content. The onions, corn, green beans, diced carrots, and colored peppers I use have a combination of colors and are rich in nutrition. It happened that there were shrimps and baby cuttlefish in the refrigerator, so a bowl of leftover rice was fried into luxurious paella. If you have XO sauce at home, add it to it, it's even more wonderful.
Let’s start with steamed rice. The best rice for fried rice is long-grain rice, that is, fragrant rice. Round-grained japonica rice is used for cooking porridge, and it needs to be soaked in advance to make the porridge smooth and refreshing. The steamed rice does not need to be soaked. After washing the rice, add a small amount of water to start steaming. The amount of water in the rice cooker I use for the fragrant rice exceeds the rice by about half a centimeter. The steamed rice is just cooked. It won't be raw, nor will it be too cooked.
After the rice is cooked, it should be broken and let cool immediately, preferably overnight, because the water in the rice has almost evaporated after one night. At this time, the fried rice will not form a ball. But the grains are distinct. If you use a thick iron plate to stir fry quickly, you can find the rice grains beating on the iron plate.
Feeding is also critical. For vegetables, try to choose ones with less water content. The onions, corn, green beans, diced carrots, and colored peppers I use have a combination of colors and are rich in nutrition. It happened that there were shrimps and baby cuttlefish in the refrigerator, so a bowl of leftover rice was fried into luxurious paella. If you have XO sauce at home, add it to it, it's even more wonderful.
