There's a Lao fried rice dish (nam khao) that is pretty crispy. If you like it crispy, make it crispy. Just make sure it's crispiness from frying, and not hardness from undercooked rice (less appealing texture). Halfawake • 10 yr. ago. No, chinese/thai fried rice is never crunchy. Add fat: Stir in fats like butter, oil, and ghee. This will help lubricate the rice and make them stick together less. Rinse the rice: Rinsing cooked rice under cold water can help to remove some of the excess starch. Add more water: If the rice appears dry and sticky, add a few tablespoons of water. This stops your phone from short-circuiting. Next, wrap your phone in a paper towel, to prevent the rice from getting into the ports or inner workings of the phone. Then, stick your phone in a bag of rice for twenty-four to thirty-six hours. Ideally, you should put the rice and phone in a sealed plastic bag. Once you’ve waited for that period Add a few tablespoons of oil to the skillet or the wok, and cook your rice for a few minutes until warm. If you're cooking for a crowd, use a larger pan to reheat your rice and add a spoonful of
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On top add chunks of cubed butter. Carefully transfer the tray to the oven, trying not to spill, then bake for 2 hours to 2 hours 30 minutes- you want a dark golden skin and all the liquid should be absorbed. Let cool on a wire rack for 20 minutes before serving. Store in the fridge.
