Dave wrote a series of articles on Chinese Food for the critically successful Wise Badger Magazine. Alas, the magazine had to close due to financial reasons but the articles have been transferred to this site for you to read and enjoy.

Dec 7

On Frying Rice

People often say to me “Dave, how do you fry rice?”

That’s not strictly true - in my Wok cooking classes I usually asked, “What would you like to be able to cook as well as your local friedriceChinese takeaway?”, and the answer in seven out of ten cases was fried rice.

There are three principles in frying rice: First boil your rice. Second make sure it’s cold when you bring it to the wok. Third, respect your rice.

This doesn’t seem unreasonable does it? All food should be treated with respect and no food has more respect accorded to it across the world than rice. It feeds half the world and has done for at least a millennium.

The Chinese approach to rice differs somewhat to the Japanese, Indian or Italian, not least because there are different strains of rice. Chinese rice is rounder than Patna or Basmati rice and less glutinous than Japanese or Italian. The Chinese prefer their rice steamed which can be achieved without a steamer by doing the following:

First wash your rice. Two cups of rice is plenty for four adults. Get as much starch out of it as possible either by running tap water through it or rinsing it by hand in a saucepan changing the water when it is cloudy.

Put the washed rice in a good pan with a good lid and top up with water to about half an inch above the rice. Bring to the boil and allow to boil for a minute giving it a good stir, then put the lid on, turn the heat off and making yourself a drink.

In ten minutes the rice will have absorbed all the water and have formed a sizeable solid cake, leave this to go cold. When it’s cold break it up into manageable lumps with a wooden spoon.Read more