dsi1 > wrote:

> cybercat wrote:
>> Is it possible to make decent fried rice that is not soggy and does not
>> stick together without making the rice ahead of time to let it dry out?
>>
>
> Maybe not, at least I've not heard of using fresh rice. The Chinese will
> use a long grain rice and I think that makes a non-clumping product. I
> use day-old calrose rice and will dump in some vegetable oil onto the
> rice before frying - the more the better. I use less than the optimum
> amount cause dumping oil onto rice is kinda icky. Wish I had some right
> now! :-)

The oil goes into the wok first, then you heat it up. Then in goes
the rise, spread out gently, and left to sit there for a few
seconds. Then you start tossing it around with the other
ingredients.

-sw