Q&A for How to Cook Chinese Rice

Simplicity is key. Begin by choosing your preferred vegetables, or you can opt to skip them entirely. I typically keep it straightforward with ingredients like green onions, scrambled eggs, salt, and garlic. A crucial tip is to use day-old rice. It's the secret to achieving the perfect texture and preventing the fried rice from becoming mushy. Freshly cooked rice tends to be too moist, while day-old rice has a drier texture that works exceptionally well for fried rice. Ensure you have a well-seasoned wok to prevent sticking. Heat the wok adequately before adding the ingredients, allowing them to cook quickly and evenly. The combination of using a day-old rice and a well-seasoned wok ensures that your fried rice turns out deliciously fluffy and perfectly textured. Experiment with ingredient ratios to suit your taste preferences, and you'll have a delectable fried rice dish every time.

No. You do not have to add soy sauce, but if you do, it will give it a good flavor. It will still taste good without it though.

This is really a name that's based on the Americanized "Chinese" rice often served at Chinese restaurants, which generally includes these same basic ingredients.

Jasmine is usually used in Chinese restaurants, but regular rice can also work as well.

No, as it depends on your preference. Some people like the thick taste with soy oil which results in brownish rice while some just put a little bit of it and the rice looks white. You might need to add more salt though.