Fried rice—it’s a timeless favorite in Asian kitchens, and for good reason. My mom swore by it as the perfect way to turn leftovers into a delicious meal. While it’s already an easy go-to, with just a few tips on how to cook the rice just right, you’ll level up your fried rice game like never before!
What’s the best rice for fried rice?
If you’re in a hurry and just want to get cooking, feel free to jump into the recipe card.
When it comes to fried rice, choosing the right type of rice is key—but it really boils down to what you like.
For Japanese and Korean fried rice, short-grain rice is the go-to. It’s a little stickier and starchier, which helps create that nice, chewy texture. On the flip side, in Vietnamese, Cantonese, and other Southeast Asian dishes, we prefer our fried rice to have a crispy edge but still stay light and fluffy inside. So, if you’re craving that style, long-grain rice is your friend.
Now, when it comes to long-grain rice, Basmati and Jasmine are the top contenders. Both are light and fluffy with just the right amount of texture. If you ask me, the best mix is 50-50 of both. Jasmine rice brings a little more softness, fragrance, and moisture, while Basmati adds a firmer bite and a drier texture, making the combination perfect for fried rice.
Step-by-Step Guide to Preparing Rice for Fried Rice
1. Rinse the Rice
Washing rice is a must in any Asian kitchen—it helps remove dirt, bugs, and excess starch. For fried rice, it’s especially important because reducing the starch makes the rice fluffier.
- Add the rice and water to a bowl and gently wash the rice with your hands. Once the water starts to change color, pour it out.
- Repeat the process three times, until the water runs clear.
- Drain all the water when you’re done.
2. Cook the Rice
For fried rice, slightly less water than usual will make the rice dry and firm—perfect for stir-frying.
- Add the rice to the rice cooker, using 1 cup of rice to 2 cups of water (or 1 ¾ cups water).
- Start the rice cooker and follow the manual instructions to cook the rice.
3. Cool the Rice
The best fried rice comes from day-old rice. Leftover rice has undergone retrogradation, which makes the starch molecules form structures that keep the grains firm—ideal for frying.
- Spread the cooked rice on a large plate or baking sheet.
- If you have a fan, use it to cool the rice quickly, then refrigerate for 20 minutes.
- If no fan, let it cool for 10 minutes at room temperature, then refrigerate for 20 minutes.
- If using the rice the next day, cover it with plastic wrap and refrigerate overnight (or for up to 2-3 days).
Once cooled, your rice is ready for the perfect fried rice!
Helpful Tips
- If you’re making a big batch of rice and want to store it for later, just freeze it for up to 3 months. Make sure to defrost it before cooking.
- If your rice sticks together in clumps after chilling, simply use your hands to break them apart. Or, when frying, a spatula will help separate the grains.
- Don’t worry if your rice feels a bit firm and chewy—it’s actually the perfect texture for fried rice. It’ll soften and fluff up beautifully when you cook it.
FAQs
Use this rice to make:
Check out more Asian rice dishes:
- Microwave Jasmine Rice (Quick & Easy, Asian Approved)
- Coconut Basmati Rice
- Fried Jasmine Rice
- Instant Pot Sticky Rice
- Instant Pot Hainanese Chicken Rice
- Collections of recipes with Jasmine Rice
How to Cook Rice for Fluffy, Crispy Fried Rice (Asian Way)
Ingredients
- ½ cup Jasmine rice (125ml)
- ½ cup Basmati rice (125ml)
- 2 cup water (250ml)
Instructions
Rinse rice:
- Add rice and water to a bowl. Gently rinse the rice with hands. Pour out the water once it begins to change color.
- Repeat this process three times until the water runs clear. Be sure to drain all the water at the end.
Cook rice:
- Add rice to the rice cooker's inner pot. Then add water.
- Ensure that your rice cooker is turned on. Follow the manual instructions for cooking rice.
Cool rice:
- If you want to fry rice on the same day:– Spread the cooked rice on a large plate (or a baking sheet).– If you have a fan, use it to cool the rice quickly, then transfer the rice to the fridge for 20 minutes. Otherwise, allow the rice to cool at room temperature for 10 minutes before refrigerating it for 20 minutes.
- If you plan to make fried rice the next day, make sure your cooked rice has cooled completely. Cover the bowl of rice with plastic wrap and refrigerate it overnight or for two to three days.
Notes
- You can freeze a large batch of rice for up to 3 months for longer storage. Remember to defrost it before cooking.
- If your cold rice have some clumps, break them by hands or by a spatula when frying.
- Though your rice may seem firm and chewy, this texture is ideal. It will soften and become fluffier when fried.
