Quote:
Originally Posted by JanelleinVA
I use regular white rice but let it sit on the stove after it is done cooking for a few hours before I fry it.
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I did that once just because I forgot about the rice.
I cook for ten minutes and then remove from the heat and let sit for five minutes. I meant to put it in the fridge after the five minutes to wait for dinner, but forgot about it. But the fried rice was still sticky.
When I get it at a restaurant or a place like LeeAnn Chin, the fried rice isn't clumpy and sticky at all.
Maybe I'll have to try the boil in a bag rice.