The best rice for fried rice is long-grain white rice, like jasmine rice, because its low starch content prevents clumping and results in fluffy, separate grains. The most important factor is using day-old, cold, cooked rice, as chilling the rice allows the grains to dry out, making them firm and easy to separate, which is key to preventing a mushy result.
Types of rice
- Best: Long-grain white rice, especially jasmine, is ideal because it’s aromatic and its lower starch content creates light, fluffy grains that don’t clump together.
- Good: Medium-grain rice can also work, as long as it’s chilled. Some regional variations even use short-grain sushi rice.
- Avoid: Starchy, short-grain varieties can become too sticky if not prepared carefully.
Key preparation tips
- Use day-old rice: This is the most crucial tip. Chilling cooked rice overnight allows the starches to firm up and dry out, which is essential for preventing a sticky, clumpy mess.
- If using fresh rice: If you don’t have day-old rice, spread freshly cooked rice in a single layer on a baking sheet to cool completely before refrigerating for at least 30 minutes to remove excess moisture.
- Cook with less water: If cooking rice specifically for fried rice, use slightly less water than the recipe calls for to reduce stickiness.
- Avoid overcrowding: When cooking, do not overcrowd the pan with too much rice, as this will lower the temperature and cause the rice to steam instead of fry, leading to sogginess.
Ingredients
3 spring onions, sliced, greens and whites kept separate
1 sheet of gim (nori), sliced thin for garnish
3 tbsp neutral-flavored oil
100g kimchi, cut into bite-size pieces (approximately 3.5 oz)
100ml kimchi juice (approximately 3.5 fl oz)
½ tbsp soy sauce
1 tbsp gochujang
¼ tsp white pepper
½ tbsp sesame oil
big pinch of sesame seeds for garnish
2 eggs
3 cups cooked jasmine rice, cooled overnight
Directions
Mix together the kimchi juice, soy sauce, and gochujang in a bowl until everything is well combined.
Ensure all your ingredients are ready. Place a wok over high heat and add 2 tablespoons of neutral-flavored oil. Once the oil is hot, add the kimchi and fry it to get a bit of caramelization.
Add the white part of the spring onion and sauté for 1-2 minutes before adding the cold cooked rice. Stir-fry for 3-4 minutes, adding more oil if needed.
After 3-4 minutes, add the juice mixture you made earlier. Season with a little white pepper, and add the green part of the spring onion. Finish with a small drizzle of sesame oil. Remove the mixture from the wok and place it on a plate.
Place the wok back on high heat, making sure it’s clean. Add a little more oil and fry the eggs on really high heat so they have crispy edges but runny yolks.
Place the fried eggs on top of the kimchi fried rice. Garnish with sliced nori, more green parts of the spring onion, and a few black and white sesame seeds.