I've seen a ton of recipes but I can't find one that works for me, I always end up with super sticky rice. Anyone here have any tips for dry friend rice?

lol

AL

Ingredients

1 ½ cups long-grain white rice
3 tablespoons fish sauce
3 tablespoons lime juice, plus lime wedges for serving
2 tablespoons packed brown sugar
¼ cup vegetable oil
4 large eggs, lightly beaten
1 pound large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
1 large shallot, minced
4 garlic cloves, minced
½ cup torn fresh basil leaves

Instructions

1. Bring 3 quarts water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until just cooked through, about 12 minutes. Drain rice in fine-mesh strainer or colander. Combine fish sauce, lime juice, and sugar in bowl; set aside.

2. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until shimmering. Add eggs and stir with rubber spatula until set but still wet, about 15 seconds. Transfer eggs to large bowl. Add shrimp and 2 tablespoons fish sauce mixture to now-empty skillet and cook until shrimp are opaque, about 2 minutes. Using slotted spoon, transfer shrimp to bowl with eggs.

3. Add shallot, garlic, and remaining 3 tablespoons oil to juices left in skillet and cook until mixture begins to brown, about 2 minutes. Add rice and cook until sizzling and popping loudly, about 3 minutes. Add basil and remaining fish sauce mixture and cook, stirring constantly, until thoroughly combined, about 2 minutes. Stir in shrimp and eggs. Serve with lime wedges.

Serves 4

Using the pasta method for the rice cooks it in half the time and removes starch that might lead to clumping.

thanks, chris

let me know when you're done making it lenny

what did you think lenny?

not bad!

nice! i just made all that up.

No problem, glad I asked.

Thanks for the recipe, I'm going to try that out this weekend.

d*mn you're rm's julia child

You don't even need to put it in the freezer. Just spread it out on a baking sheet about 1 cm deep so that the steam dissipates into the air instead of condensing back into the rice. Leave it until cooled, maybe 20 minutes. Add a bit of meat - cubed Chinese sausage or if not available, some prosciutto. Some people like to use spam, or you can use hot dogs. Deep-fry your rice to make it have its brownish color. Bean sprouts add a nice touch too. Get the asian kind you see served with pho.

i like a somewhat greasy shrimp fried rice

Thai joint in our neighborhood does a fantastic crab fried rice

I like sticky rice.