Rice Bran Cooking Oil is a great choice for use in all your stir fry recipes. While its delicate, nut-like character complements the natural flavor of stir fry meats, seafood and vegetables, it never overpowers them.
A further advantage is its natural resistance to smoking at high frying temperatures. Not surprisingly, rice bran oil has quickly become the stir fry oil of choice by many high-end Japanese & Asian-American restaurants, including BeniHana and P.F. Chang's.
As a substitute for traditional cooking oil in stir fry, its light viscosity & high smoke point (490°F) help reduce oil absorption up to 20%.
Compare Rice Bran Oil to Canola Oil
Published September 1, 2008. Cook's Illustrated.
Oils with a high smoke point (such as canola and peanut) are recommended for high-heat cooking techniques such as stir-frying and pan-frying. The higher the smoke point, the less likely the oil is to burn.
To compare rice bran oil to canola oil, we placed 2 tablespoons of canola in a cold skillet and set it over high heat. After 3 minutes and 30 seconds, the oil began to smoke, and the pan registered 456° degrees on an infrared thermometer. (Peanut oil also has a smoke point of about 450° degrees.) When we repeated the test with rice bran oil, it took almost 4 minutes for the oil to smoke, and the pan registered 497° degrees.
Rice Bran Oil Won The Smoke Point Test!
How about a taste test?
We compared canola and rice bran oil in three applications: a basic vinaigrette, a beef stir-fry, and a pan-fried breaded chicken cutlet.
In All 3 Tests, Rice Bran Oil Passed With Flying Colors!
When the oils were heated, the differences were even more striking. The beef and chicken cooked in canola oil tasted "heavier" and "more oily" compared with those cooked in rice bran oil.
The Bottom Line:
Rice Bran Oil is well worth giving it a try for your next stir fry endeavor.
Pelotas Rice Bran Oil is simply perfect as an all inclusive cooking oil for all your cooking, frying, stir fry and baking recipes.
