Cooking Oil and Smoke Points
Right after a good quality non-stick pan or wok, you’ll need to be using a cooking oil that can withstand the high heat of the pan or wok. And, that means choosing the right oil is essential to avoid it overheating and burning beyond its smoke point.
Oils and fats come from natural products, and those with a higher smoke point interact better with heat as they have undergone a larger refinement process. Each oil variety has a time and place, for example, unrefined oils such as extra virgin olive oil have more flavor and are wonderful for dressings and dipping, but they have a lower smoke point.
For fried rice, the best option is to choose one of these oils with a higher smoke point that can withstand the heat without giving the dish a burnt flavor.
Peanut Oil (450°F)
Sesame Oil (410°F)
Canola Oil (400°F)
Avocado Oil (375°F)
Another thing to keep in mind is the flavor of your oil. When I want to let the ingredients shine in my stir fry, I choose canola oil for its neutral flavor.
Choosing Rice
To ensure the best results in any fried rice dish, I suggest a long-grain rice variety that has been completely cooled. In contrast to short-grain rice like sushi rice, long-grain rice contains less starch, meaning it cooks up lighter and fluffier without clumping together.
My absolute favorite varieties are exclusive to RiceSelect®: Jasmati® Rice and Texmati® Rice. These two rice options are pleasantly aromatic and made from an agricultural hybridization of long-grain white rice and Thai Jasmine Rice or Basmati Rice. The individual grains remain firm and distinct, ideal for stir-fried flavor in every bite.
The key is finding options that contain little starch, so a fried rice dish might be made with a multi-grain blend like this recipe for Vegetable Fried Rice created by Food Heaven made with RiceSelect® Royal Blend®.
