[silverlife]

I've tried to make fried rice a few times. It always tastes good, but it isn't quite right. I'm using long grain white rice, and no mater what I do, it's still "sticky".

I've tried:
Using cold rice
Rinsing the rice before cooking
Rinsing the rice with cold water after cooking
Lightly "browning" the rice by cooking in a little bit of oil before adding water

I think I need to use a different type of rice. But I have no clue what kind. Any ideas?

ETA:
Figured it out! jump to post

[Rh♥nda]

I use Uncle Bens boil in a bag rice when I make fried rice and it never is sticky.

[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.

[silverlife]

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.

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.

[silverlife]

Just made it again last night using jasmine rice and that was the ticket! Perfect consistency and took the color from the soy sauce way better than traditional long grain rice does.