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On frying cooked, parboiled rice from yesterday, some grains jumps out of the pan every other second, creating a mess. Is there a way to avoid this?

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I think it might be due to the fact that it is parboiled and still slightly wet. When stir frying, you're probably adding oil, so I think the popping might be due to the condition of having water with oil. When making fried rice, I use "day old" rice. This rice has a slightly firmer texture, so that it stands up to stir frying, and it is not damp like fresh or parboiled rice.

Give this a shot and let me know if your fried rice still comes out like you want it to.

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The rice was still day old. I'll try non-parboiled next time and see if it escapes. –  Tim N Mar 13 '11 at 18:38
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Why not buy a grease or splatter screen to place over the pan?

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I like your suggestion, but when frying rice it's necessary to stir quite a lot so may not completely sort the problem. –  nixy Mar 13 '11 at 17:42
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