If there is still water in the pan place a sieve or colander over the sink and pour the rice into it. It is important not to stir the rice or it will become sticky.
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Set the heat to low and continue to cook the rice for about 5 minutes.

How to make fried rice not gluggy. And it s the centuries old technique. You may want to shift around the sieve. However there is another way of avoiding that mushiness.
To help break up clumps of cold rice put it in the pan on top of the cooked meats or vegetables cover and turn heat to low. Cook stirring to form large soft curds. Second fry your old cold rice in just a little oil in a hot wok until it warms through and refluffifies.
Fried rice takes a couple steps if you re going to preserve the rice s texture. Long grain rice cooks up fluffy and separated while medium and short grain rice tends to stick together more. Return skillet to high heat and add 2 tablespoons oil the carrots.
Note that long grain and brown rice won t clump as much as short grain white rice. Beat egg with 2 teaspoons water and a large pinch salt and add to skillet. Set it aside and once it s cooled a bit slice it into strips.
Cover with a tight fitting lid and bring to the boil. Directions heat a large cast iron skillet over high heat until very hot about 2 minutes. Turn down the heat and simmer until all the water is absorbed about 12 15 minutes.
Take the cover off of the pan to let the steam escape. There are non sticky rice types that work better. Well refrigerating rice until it firms up is one way of avoiding mushy texture of fried rice.
Step 1 let the water evaporate if there is water sitting in the pan. Instructions open up a section of the parchment paper that can cover the entire baking sheet scoop the rice with the spoon onto the parchment paper overlaid with baking sheet make sure the thin layer is created by spreading the rice evenly lay the baking sheet inside the oven rotate at 180 degrees. Let the rice steam for a few minutes and check after two or three minutes to see if you can separate the grains.
First cook your eggs into a thin omelet. The magic ingredient is egg. The water should be cooked off by the end 1 x research sourcestep 2 drain the extra water with a fine mesh sieve or colander.
To check the water level use a spoon to pull back the rice. Wash 1 cup of rice in a sieve until the water runs clear. Let it drain for a minute.
Place in a saucepan with 2 cups water and a generous pinch of salt. Add 1 tablespoon oil.
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