cooking fried rice???????

[xxconfusedxx]

im wondering if its this simple? can i just boil some rice, let it drain and cool, then just chuck it in a wok with some oil to warm it back up? TIA

[jack daniels]

I usually use day old rice - it's not as stodgy/sticky

[Poppy]

that sounds like a veritable food poisoning venture.

Never let rice cool and then reheat.

But, yes, boil some rice and then fry it, before it cools.

Before you fry it though stir fry some vegetables, ginger, garlic, spices etc then add the rice for the last 5 minutes.

Good luck my friend and never forget the golden rule- RICE harbours disease.

[pastafreak]

Almost....heat some oil in your wok til quite hot-add a handful of finely chopped onion,some red pepper and a cup of frozen petit pois peas. Some finely chopped ginger and garlic would be good also. Stir fry until the onion softens and turns transparent. then add a few splashes of soy sauce,some chopped spring onion and a well beaten egg. Stir around furiously until the egg is welll mixed in. Eat......!

[pastafreak]

What Poppy says is true......but theoretically if you reheat to a very high temp the rice should be ok....that is why I fry the rice first by itself.



This is what I was told the last time I did a food safety course.

[xxconfusedxx]

thanks all i appreciate your taking the time to reply. not sure if i wanna risk it now lol. how is it the chinese t/a can fry it up in minutes? prob a dumb question to ask but oh well....

[sue11]

Hi, most recipes that I have read for chinese fried rice call for the rice to be completely cold first to stop it sticking together when you recook it, so I must admit I have never heard that cold rice should not be reheated. I have often let rice get cold and then fried it, add various extras like soy sauce, fried onions and egg to get delicious egg fried rice. I have never suffered food poisoning, but perhaps I have just been lucky!
I also save any leftover rice let it get cold and then freeze it for re-using at a later date, I then just pour boiling water over it to reheat and I have never suffered any ill effects from this. Does anyone else do this or is it just me who takes their life into their hands? Sorry to get off the original question, confused, I hope I have given you an answer anyway!

[xxconfusedxx]

thanks sue11 thats what i was planning, i rekon that if its cooked at a high enough temp then any nasty bugs should be killed........? not certain yet. im an awfull cook lol i just managed to burn poppadoms in a mirowave pmpl x thanks to you all for your advice.

[Lucy Thomas]

Cook your rice and let it cool completely.

It is important to get your wok very hot before adding the oil and the rice. This ensures that it will not stick. Your wok should be clean when you finish cooking the rice.

Add a few tablespoons of oil to a hot wok then add the rice and stir to coat every grain of rice with oil. Stir fry for about three or four minutes then add one beaten egg to the centre of the rice. Stir quickly so that the egg coats the rice and cooks. Add a tablespoon of dark soy sauce and stir in. Add a few thawed frozen peas and cook for another two or three minutes.

Serve.

[Jugglering]

I would make my fried rice as Lucy has described (but I'd also add a finely chopped red chilli at the same time as adding the rice). I've been cooking and eating rice for nearly 50 years now and have never had a bad tum from it.... I can understand bacterial problems occurring if the rice (like any food) is kept warm for a long period of time, but not if it's cooled quickly and kept in the fridge until reheating....

[echokilo]

From Food Standards Agency website:

I've heard that reheating rice can cause food poisoning. Is this true?
It's true that you could get food poisoning from eating reheated rice. But it's not actually the reheating that's the problem � it's the way the rice has been stored before reheating.

Uncooked rice can contain spores of Bacillus cereus, bacteria that can cause food poisoning. When the rice is cooked, the spores can survive. Then, if the rice is left standing at room temperature, the spores will germinate into bacteria. These bacteria will multiply and may produce toxins (poisons) that cause vomiting or diarrhoea. Reheating the rice won't get rid of these toxins.

So, the longer cooked rice is left at room temperature, the more likely it is that bacteria, or the toxins they produce, could stop the rice being safe to eat.

It's best to serve rice when it has just been cooked. If that isn't possible, cool the rice as quickly as possible (ideally within one hour) and keep it in the fridge for no more than one day until reheating.

Remember that when you reheat any food, you should always check that it's piping hot all the way through, and avoid reheating more than once.

Here is the link to the site:
http://www.eatwell.gov.uk/asksam/keepingfoodsa fe/asksamcooking/#A220063

[McNoodle]

Out of all the ideas above, who in all honesty has ever got it to turn out like you get from a good chinese chippy?

[xxconfusedxx]

thanks again all