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Stir-frying Rice or Noodles

Stir-frying Rice or Noodles

Stir-frying Rice or Noodles

Stir-frying Rice or Noodles Working with large quantities of rice or noodles is no easy task. Without proper technique, you may end up with mushy rice and noodles that will fall apart. Borrowing from the general rules of stir-frying, start with a large wok and wooden spatula. The key to successful stir-fried rice and noodle dishes is to not mash these ingredients while cooking, but rather use the spatula to fold them over. Use your entire arm and elbow movement as opposed to a wrist action when stir-frying heavy ingredients. Don’t be afraid of scraping the wooden spatula all the way down into the bottom of the wok to ensure that no parts of the ingredients are left to burn while other parts are sitting uncooked on top. If you use your entire arm power rather than wrist movements, it will yield the broader strokes that fold over the rice and noodles.