Just some pictures: Fried rice, the packing experiment

It's been ages since the last time I performed a controlled experiment.  It was a Science experiment, in a laboratory, during my "O" Levels examination;  and I hated it.  It was Chemistry, and we were supposed to test for acidity or was it alkalinity in some form of liquid mixture after boiling a solid sample into a liquid sample.  Anyway, the litmus paper test was the final stage.  The litmus paper was supposed to change color, and I really do not remember what final color was my litmus paper.  I just remember having problems lighting up the bunsen burner and sucking that odd liquid up using a pipette.  I am lucky to be still alive, for this meant that I had not used the pipette as a straw, swallowing the odd liquid that was colorless and odorless.  I think by now I can conclude with doubtless clarity that I am absolutely not inclined to Chemistry.  I am totally not adept at performing anything that requires precision.

I prefer experimenting in the kitchen.  Not that kitchen experiments lack precision, it is less darn precise than scientific experiments; at least for me.  So I am willing, and in fact, excited about testing out my theory on how different ways of packing leftover rice would affect the taste and appearance of fried rice ^_^  

I've mentioned my suspicion in an earlier post, and I think I have confirmed my kitchen theory, as I labored in the kitchen over an enthusiastic wok.  I was practically peering down into the wok that I could bury my face into grains of rice dancing and popping around on hot metal.

I had prepared two samples of leftover rice.  The rice was cooked all at the same time, done-ness and dampness of the cooked leftover rice were basically held constant.  The ingredients added to the rice were the same: garlic shoots, cubed fish cake, cubed Japanese sausages, eggs.  The seasoning was also the same, enough good quality light soy sauce for the saltiness, pepper and sesame oil to lift the aroma. 

The first sample of leftover rice was loosely packed in a microwavable container, those transparent container normally used for takeaways in food courts and hawker centers.  The other sample was firmly, or rather compactly packed using brown packing paper (those types normally used for economical rice takeaways in the past before styrofoam boxes took over the job).  Both samples were left in the fridge overnight in the same compartment, at the same time, for the same amount of time.

There were no variation in the way I fried up the two samples of rice.  The sequence and the timing in which I added the ingredients and seasoning were exactly the same.  In other words, all variables were held constant.  The only thing that differed was the packing method of my leftover rice samples.

The result confirmed my "theory"; this was important for me.  Even the Hubby noticed the differences in the two plates of fried rice I presented to them.  

This is the fried rice made from the sample of leftover rice loosely packed in microwavable container, let's call it Sample A.

Sample A

This is fried rice from the sample compactly packed using brown paper, and naturally, this would be Sample B.

Sample B

Can't tell the difference?  

Okay, here's the difference.  

Observations

Appearance

Sample A is a little more clumpy than Sample B.  If you look at Sample A carefully, there are about 4 tiny clumps of rice near the center forefront of the picture. The biggest clump is situated near the top left portion, sandwiched between a red cube of Japanese sausage and a piece of yellow egg.  Sample B on the other hand presents properly separated grains of rice, and no clumps could be found.

Taste

Sample A was less fragrant, a mouthful of fried rice tasted rather moist or damp, a little stickiness was detectable as you chew.  Sample B on the other hand offered a fuller aroma, the texture of the rice grains was firmer, and a mouthful of fried rice tasted drier and more aromatic.  The sort of stickiness present in Sample A was not detectable.  

Conclusion

In an earlier post, I had theorized that leftover rice loosely packed in a container still retained moisture, or dampness.  I think this is due to the pockets of space not taken up by the rice.  Even though it was left in the fridge to "dry out", the moisture basically condensed onto the walls of the container and fell back onto the rice, hence the moisture retention.  The moisture retention thus caused difficulty in separating lumps of rice, therefore resulting in clumps of rice seen in Sample A.  Moisture retention also resulted in the end product being more damp tasting than Sample B.  Moisture retention in the rice also seemed to affect the amount of aroma each grain of rice can absorb, thus resulting in less fragrant fried rice as observed in Sample A.

On the other hand, leftover rice compactly packed using brown paper has little space left for moisture to condense and return to the rice.  I suppose this means the leftover rice in Sample B retained lesser moisture in comparison to Sample A.  Lesser moisture retention means drier rice, which makes it easier to separate the lumps of rice when frying.  It also reduced the number of clumps, in fact, there were no rice clumps in Sample B.  Because each rice grain is drier, the ability to absorb aroma is heightened, otherwise Sample B wouldn't have tasted richer in aroma.

This is the end of my fried rice experiment.  I wonder if it would be useful to anyone.  Maybe those who prefer moister fried rice can consider packing your leftover rice loosely in a container.  Those who like to experience a little difficulty swallowing your aromatic fried rice might want to consider leaving your leftover rice to "dry out" more in the fridge compactly packed in paper.  


One more thing.  I didn't bring the leftover rice back to room temperature.  I find that this also affects the texture and taste of the end product, clumpy, damp and lacking a lively saltiness even though enough seasonings have been added.


As for me, I think I need to stop making fried rice for a while.  We had been having fried rice on every weekend for the past 4 weeks even though there are only 3 entries here.  The kids and Hubby may still want to enjoy a fried-up fare but I think I need a break from it...