I have some left over boiled Basmati Rice in the fridge and I was wondering if anyone has ever used it to make Chinese Fried Rice given that the recipes generally call for Jasmin rice? Does it have huge flavor differences or should it be ok given that other Asian flavors like Soy sauce and sesame oil add flavor to the dish?
Absolutely you can! It's a popular choice with Chinese and Indian flavor profiles. You can just treat it exactly like you would any other leftover rice. It's a lovely ingredient to work with. The nutty Basmati flavor works beautifully however you choose to season fried rice.
You definitely can with bashmati rice but jasmine rice is preferred because it relatively smaller and gives out an aroma which suits fried rice. Bashmati rice aroma varies with the quality that you buy from the market. At the same time the greater length of the bashmati makes it stick less compared to that of jasmine rice.
We use Basmati rice all the time for making fried rice as we have basmati leftovers everyday . It is cooked as plain rice everyday at home. Basmati will take on the flavours of whatever you are adding . It is long grained and non-sticky , so it could be an advantage.
Yes! In fact, I try to use anything other than plain white rice when I make fried rice! Any leftover rice is better than fresh, since it fries better after drying out in your refrigerator. (I like to use equal parts white and brown rice, or cook the rice in beer instead of water, to get more depth of flavor in the resulting fried rice.) You can also chop up and add any leftover meat or veggies to the dish - if they're already cooked, add them at the very end so they just warm up.
My secret to really great fried rice is to spread it out in the pan as much as possible and let it cook until the grains on the bottom get a little browned. Then I'll usually toss the rice and let it happen a second time. If you're using a non-stick pan, getting it too hot can be dangerous, so this can take a while on medium heat - if you're using cast-iron, stainless, or carbon steel, you can just turn the heat all the way up and let it get "too hot to stick."