Re: Fried rice
Refrigeration is important, and overnight is best. The cold causes a transformation of some of the starches, making it more suitable for fried rice.
Long grain is the right rice to use because it is high in amylose starches. Thai jasmine rice is suitable even though it is 18% amylose, while American long grain can be up to 22%. Short grain rice can be as low as 100% amylopectin, making it very sticky.
There are short grained rices high in amylose, and long grain rices that are low in amylose, but these are exception you are not likely to encounter - except Thai long grain sweet rice, the only rice suitable for the cuisines of Laos and Isan Thailand (where there are more Lao than in Laos).
Long grain is the right rice to use because it is high in amylose starches. Thai jasmine rice is suitable even though it is 18% amylose, while American long grain can be up to 22%. Short grain rice can be as low as 100% amylopectin, making it very sticky.
There are short grained rices high in amylose, and long grain rices that are low in amylose, but these are exception you are not likely to encounter - except Thai long grain sweet rice, the only rice suitable for the cuisines of Laos and Isan Thailand (where there are more Lao than in Laos).