Trying to make fried rice. I usually use 1:1 water to rice ratio, 3 min cook with about 12 min natural release.
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I also use 50/50 water and chicken stock for extra flavor. Should I do less time pressure release or use slightly less water? I haven’t made fried rice in like 10 years and can’t remember the exact perfect set up. I definitely cool the rice I know. Any help would be appreciated.
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Old rice. Make it as you normally would at 1:1. If you're going to use it for fried rice right away, lay it out on a cookie sheet and let as much of the steam evaporate as possible. If you can, make a rice meal earlier in the week and just make enough rice to have leftovers.
What type of rice are you using?
Use leftover rice for fried rice.
Cook your rice with your food. For all my Indian dishes (daal, chicken tikka, butter chicken) I cook it at the same time as my rice. I place a wire wrack stand over the dish and do 1 cup rice with 1 cup water in a microwave safe bowl at 10 min high pressure natural release.
I'm wondering if fried rice might be better suited to the stove top?