Cookaholics Bulletin Board

I make CI's fried rice a lot. I always have used a non stick pan, but recently when looking at the recipe again I noticed it doesn't call for one. I worry about the rice sticking in a regular pan, but maybe this is why my rice takes longer than the recipe specifies since I'm not getting the browning as easily with the non-stick.
What do you use when making fried rice? Note - No wok in our house.

Most of the CI fried rice, and stir fry recipes I found in a quick search use a 12" nonstick skillet and I use one for my limited Asian repertoire.

the skillet I use most is a Calphalon. Works very well for fried rice. When I'm in the mood or want to make a lot, I get out the work. Both work fine for me.
fitzie

I've gotten ok at frying rice in a wok, but it is waaay more difficult then in non-stick. Once you get the 'hang' of it, it works, but until then you get some seriously stubborn stuck on rice. More fat helps, of course. Something that starchy likes to stick.

The absolute best fried rice I have ever made was with a carbon steel wok, but on the big kahuna burner. Even on my high heat range (20k), the effect was not the same, and rice would always stick, but on the BK (65k), the rice would slide around in it as if it was non-stick, and get that smoked wok flavor. When not using that, I use a non-stick wok, which is more often that not, and if I didn't have that, it would be a large NS skillet.

Yeah, I use a wok for most East Asian foods, but I use a non-stick pan for fried rice. For that matter, I've seen Chinese friends do the same.

thanks everyone....I will stick with the N/S.