In article >,
Miernik > wrote:

> 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?

250 mls. chicken or beef stock per 100 grams of rice.
Spice according to your taste. I butter it when it's done and add a
little black pepper.

Place in a covered glass cooking container and microwave on high for 20
minutes, or however long it takes.

I personally use a pressure cooker...

2,000 mls. chicken stock/broth per 1,000 grams of rice.

Use a jar and use liters instead. 2 liters/parts of stock/broth to 1
liter/parts of rice.

Bring up to pressure then turn down and pressure for 20 minutes.

Perfect every time...

For US measurements, that is 2 quarts of broth/stock per 1 quart of rice.

DON'T COOK RICE USING WATER!!! IT MAKES IT BLAND!!! USE STOCK OR BROTH!
Vegetable, beef or chicken will do, or shrimp/crab/fish stock if you are
doing a seafood dish.

Pre-cook the rice prior to frying it. Trust me, it comes out MUCH better!

K.

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