The best rice to use for fried rice

Today I want to look at what type of rice is best suitable for making fried rice. Any medium to long grain rice will work amazingly in creating the best fried rice. Check out my full post here: https://www.bitemybun.com/teppanyaki-fried-rice-recipe/ If you like Japanese food, you should get our free recipe quick guide, it's the ultimate EASY quick guide with our favorite recipes: https://www.bitemybun.com/free-japanese-cookbook/ It is perfect since it will end up fluffy and not sticky once cooked, and the individual grains will continue to be firm and distinct. WHAT IS THE SCIENCE BEHIND THIS? If we look into it from a scientific perspective, rice texture is determined by two starch molecules that make it either firm or sticky: amylose and amylopectin. Amylopectin makes the rice grains stickier since this molecule is greatly branched. On the other hand, medium to long grain rice has a higher quantity of amylose and less amylopectin when compared to other types of rice. Finally, sticky rice (actually called glutinous rice, even though it has no gluten) has a higher amount of amylopectin and has 1 percent amylose at most. It is perfect for when you need rice that can be easily eaten using chopsticks, but not for fried rice since it will stick together. CAN I USE JASMINE RICE? The best type of rice you can use is medium to long grain as we mentioned above. However, you can also use Jasmine rice and get fluffy rice that won’t clump together or fall apart once it’s fried. As a matter of fact, many people prefer to use it over all the other types, since it features an aroma that resembles popcorn and also has a somewhat sweet and nutty flavor. However, even though this rice is long grain it has less amylose than traditional long-grain white rice, which means it will still cook up to be a bit sticky. Basmati rice, grown in India and Pakistan also has a distinct flavor and aroma, but since it has a higher amount of amylose it’s a better choice in this case. In the end, it’s up to what you prefer to use so if you enjoy the texture of jasmine rice, feel free to use it. FOR GUARANTEED RESULTS: USE CHILLED COOKED RICE Using chilled cooked rice is a foolproof way of getting perfect fried rice every time. Actually, any rice you use should be chilled ahead of time preferably. When making fried rice, fresh isn’t better. Using sticky, warm, recently-cooked rice is bound to result in soggy fried rice and those distinct and delicious chewy grains will be far from what's in your dish. That’s why using chilled rice is so important. So instead, try to cook the rice one day ahead of time and store it in the fridge. This will help dry the grains and make sure your fried rice has a good texture. Think about this positively, this is a great way to speed up the process and have some elements ready ahead of time. Making fried rice is actually pretty easy and quick so having the rice ready will actually work for you, not against you. So start out with cold or frozen, day-old rice. Day-old leftover rice gets a chance to firm up in the fridge, making it easier for the grains to separate and reduce the possibility of the rice ending up being a big mush.