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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: Neeka who wrote (24785)7/22/2015 8:40:46 AM
From: Murrey Walker  Read Replies (2) | Respond to of 25073
 
A rice that's too starchy will tend to stick. While I'm not familiar with Calrose, I used Jasmine only a couple of times and neither were fried.

When I do Chinese or Mexican fried rice, I use plain old Uncle Bens. Cook it in chicken broth for flavor (usually a day ahead of time), refrigerate until I cook it in the skillet, and it generally turns out the way it should. ;)


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