White Rice for Thai Fried Rice
- Makes4 cups
- Cook Time20 minutes
- 1
While our Thai fried rice takes just minutes to prepare, it does require cooked-and-cooled plain rice. Warm, freshly cooked rice won’t work; it sticks to the pan and turns gummy. For rice to fry, its starches must first cool and recrystallize. Fresh rice needs two hours minimum to chill adequately, but it can be prepared up to three days in advance and kept refrigerated. For make-ahead convenience, cooked rice can also be frozen. Make a batch or two, then freeze in zip-close plastic bags.
Line a rimmed baking sheet with kitchen parchment and lightly coat with vegetable oil. In a large saucepan, combine the water, rice and salt. Bring to a simmer, then reduce to low, cover and cook until tender and fluffy, 15 to 18 minutes. Fluff with a fork, then spread on the baking sheet. Let cool, then cover and refrigerate until cold.
