Will anyone share the secret technique to the slick fried rice at Congee Wong/Congee Star? (moved from Ontario board)
I make an ok fried rice.
I make rice the day before JUST for making fried rice.
I really enjoy the way the congee houses make it with no visible soy sauce.
HOW do they get the rice so glossy and separate?
Is it how they steam the rice? How they cool it once cooked? Is it how much oil they use?
My wok is a decent size but heck, even once day chilled, broken up with fingers, decently oiled, I still don't get the same toothy texture of the congee places.
What is the secret? Yes, yes, I know they have insanely high BTU's but there must be something else.
I have tried steaming it less, or with less water...maybe adding some oil to the rice in the rice cooker??
Please help, I just want less hassle stir frying it and a glossier texture without it getting mushy.
Thanks for any tips!!
Love on ya!
It's actually a combination of things....
First, rinse the rice very well before cooking it. Doing this takes away any excess starchiness that would cause the grains of rice to stick together. Basically, you want to rinse the rice until the water runs clear.
Second, you want to be sure you don't have too much water in your rice. You really want to steam the rice and not boil it, per se. You may need to play around with this depending on the brand or quality of the rice you have, and if you have a rice cooker vs steaming in a regular pot. Sometimes, I'll put a tea towel between the pot and the lid, which will not only seal the lid for a better steaming, but also absorb any excess moisture and prevent condensation to drip back into the rice. When you are storing your rice overnight, try to give it a chance to cool down before you put it into the fridge to prevent condensation from developing in the container. You may also want to experiment with refrigerating the rice uncovered to dry the rice out if you think it may be too wet.
Third, as you're preparing to cook, separate the rice clusters before cooking. When you're cooking, you want a really high heat and the oil has to be almost at smoking point before you throw your ingredients in. You want to essentially flash fry the rice to seal the surface so you get the gloss to it and prevent it from sticking to each other. Also, you actually don't want too much oil in the wok or else it will just get absorbed by the rice and make it mushy (you want just enough to keep things from sticking to the bottom. For that same reason, you also want to keep the mixture moving the whole time -- don't let any grain settle long enough to absorb too much oil.
When cooking with washed rice, remember to compensate for the water the rice absorbs during washing, and that coats it, even when well-strained. I measured this by weight some time ago, and it's 1 tablespoon per 1/2 cup of rice.
My grandmother always washed her rice, and when she made a big pot of it, she always cut the broth a bit short.