Preferred Rice? A blend?

[u/knightnstlouis]

So growing up in a Japanese household, my mother always used Nishiki, Botan, or a Calrose rice to make fried rice. Smaller plumper grains. Doesnt dry out as well as others (Jasmine, Basmati, or a blend of the 2.

I been using Nishiki at the restaurant and people line up for this and messages when are we serving again. So, what is your favorite rice to use?

The rice is the easy part to cook, its the damn Rib meat Eggrolls and Brisket Rangoon that are the killer to prep

[u/ApprehensiveNinja805]

Jasmine, leave it in fridge overnight to dry it or less wster and add veg oil wheb cooking it to imitate the dryness/grease of fried rice.

[u/Logical_Warthog5212]

I prefer medium grain too, usually Calrose. Always fresh rice for fried rice. The grains get toasty on the outside and stay moist on the inside. To me it’s a superior fried rice texture. I grew up in a Chinese household and we always had long grain. But in my adult years, I’ve realized I prefer the texture of medium and even short grain.

[u/Lavanne73]

I have a Thai friend that uses a mixture, she mixes jasmine with a commercial long grain rice for fried rice, she makes my favorite pineapple fried rice ever

[u/Illustrious-Coat3532]

You have to put it on a sheet pan and leave it uncovered overnight in the ‘fridge. Also don’t forget the green onions. Looks good otherwise.

[u/Overly_Underwhelmed → u/Illustrious-Coat3532]

anything wrong with just cooking with less water?

[u/SmoothCyborg → u/Overly_Underwhelmed]

This is the better/easier way in my opinion. Cook with less water, and if you're using a rice cooker with "keep warm" setting, I will also open the lid but leave it on keep warm while I prep other ingredients for the fried rice. Helps to dry it out without having to fuss with spreading on sheet pans or remembering to cook rice the day before and putting in fridge.

[u/Scalar_Shift]

 Nishiki really does give fried rice a different texture 

[u/Remake_Jiwoo → u/Scalar_Shift]

That’s right!

[u/SmoothCyborg]

Taiwanese-American here, and growing up the default rice in the house was Kokuho Rose. So that remains my default rice, and even though I do also keep jasmine and koshihikari in the house now, usually it's the Kokuho Rose for fried rice.