Sam D. > wrote:
> "elaine" > wrote:
>> I've read that rice should be cooked the day ahead, then refrigerated
>> for frying the next day. But I want to make it now and add onions,
>> mushrooms, veggies etc.
>
> My own experience indicates that for Chinese fried rice you need to
> start with pre cooked rice that has fully cooled over several hours
> at least to room temperature. Fully refrigerated rice is better.

Can somene tell me exact instructions how to make perfect fried rice
(provied we use "standard" cheap rice):

1. How much water per 100 grams of rice?
2. Adding any butter/oil/salt/whatever to it while cooking or not?
3. How many minutes to cook it?
4. Put it in the freezer overnight (or only refrigerator), and then
what?

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