The best rice for fried rice is long grain rice, such as jasmine or basmati, cooked the day before and left to cool in the fridge overnight. Cold, dry grains separate when they hit the wok instead of clumping. Short grain rice, such as sushi rice, holds too much moisture and turns fried rice sticky.
Rice is the one ingredient that decides whether fried rice comes out light and separate, or heavy and stuck together. This guide covers which rice to buy, why day old rice matters, and what to avoid.
Why day old rice works better than fresh rice
Fresh, warm rice is full of moisture. When it hits a hot wok, that moisture turns to steam and the grains stick together and go mushy. Rice that has been cooked, spread out, and chilled overnight loses much of that surface moisture. The grains firm up and separate, so they fry loose rather than clump.
If you are cooking on the same day, spread the rice on a tray and leave it uncovered in the fridge for at least two hours. It is not as good as a full night, but it helps.
Jasmine rice vs basmati rice for fried rice
Both work well. Jasmine rice is the closer match to what you get in a Chinese takeaway, with a light, slightly sticky bite and a soft fragrance. Basmati is drier and more separate straight out of the pan, so it needs less chilling time to get the same loose result. If you want the classic takeaway taste, choose jasmine. If you want the easiest rice to work with, choose basmati.
Can you use short grain or sushi rice?
You can, but the result will be stickier and closer to a rice salad than a takeaway style fried rice. Sushi rice is bred to hold together, which is the opposite of what fried rice needs. If sushi rice is all you have, rinse it well before cooking and chill it for longer than usual.
Rice types compared
| Rice type | Result in fried rice | Best for |
|---|---|---|
| Jasmine rice | Light, fragrant, close to takeaway style | Everyday fried rice |
| Basmati rice | Very separate, dry grains | Quick fried rice with less chilling time |
| Sushi rice | Sticky, clumps together | Not recommended |
| Easy cook long grain | Separate but plainer flavour | Budget fried rice |
| Pudding rice | Very sticky, wrong texture | Not recommended |
What to avoid
- Using rice straight after cooking, while it is still warm and wet.
- Overcooking the rice before chilling, since soft grains break apart in the wok.
- Packing too much rice into the pan at once, which steams the rice instead of frying it.
FAQ
Can I use fresh rice for fried rice?
You can, but the result will be softer and more likely to clump. Spread fresh rice on a tray and chill it for at least two hours before frying to reduce this.
Do I need to rinse the rice before cooking?
Yes. Rinsing removes surface starch, which helps stop the grains sticking together once cooked.
How long should rice cool before frying?
Overnight in the fridge gives the best result. If short on time, two hours uncovered on a tray is a workable minimum.
Is basmati or jasmine better for egg fried rice?
Jasmine gives the closer takeaway flavour. Basmati is more forgiving if the rice has not had long to chill.
For the full method, see our egg fried rice recipe and special fried rice recipe. If you want to cook the rice itself right first, read how to cook jasmine rice.
Shop this
Some links on this page are affiliate links. If you buy through them we may earn a small commission, at no extra cost to you.
- Jasmine rice. A reliable everyday bag for fried rice and side dishes.
- Rice cooker. Cooks a consistent batch, ready to chill for tomorrow.
