How to Cook Fried Rice So It Doesn't Clump Up

Fried rice can make a tasty meal when cooked right.

Fried rice can either turn out to be an overcooked clump of disaster, or a fresh-tasting, light side dish or main course. The key to cooking clump-free fried rice is all in the amount water you use and the length of time you cook the rice prior to frying. The dish can be customized to your taste -- adding peas, carrots, eggs or meat. Does this Spark an idea?

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1 cup white rice
2 cups water
1 tsp. salt
Pot
2 tbsp. oil
Frying pan
Rubber spatula
Wooden spoon

Instructions

- 1
  
  Pour rice into a pot, then pour in the water. Bring the water to a boil, and then reduce the heat to let it simmer.
- 2
  
  Remove the rice from the heat immediately when the water is absorbed, about 10 minutes. Remove the lid, and set aside the rice. The rice will not clump if it isn't overcooked.
- 3
  
  Pour oil into a frying pan, and heat over a high temperature. Scoop the rice into the pan with a spatula.
- 4
  
  Lower the heat to medium-high, and saute the rice with a wooden spoon. Break up the rice continuously with the spoon, as you cook it in the pan.
- 5
  
  Add any sauces or oil as you continue to break apart the rice with the spoon. The high temperature can cause the moisture to escape rapidly. Don't use too much sauce, as this can cause the rice to become soggy and stick.