Here’s where most people mess up. You must rinse your rice. Like, seriously rinse it. Put it in a fine-mesh strainer and run cold water over it until the water runs clear, not milky white.
That milky water is excess starch. If you leave it on, you’re guaranteeing a sticky, gummy blob. By rinsing, you’re washing away future regret. Plus, it’s oddly satisfying to watch the water turn from murky to crystal clear.
How to Boil rice for Chinese fried rice || restaurant style #rice #
Don’t skip this step. I’ll wait here while you go rinse. Feels good, right?
