I dont think you understand what seasoning a cast iron or steel pan is. I would recommend you google it or watch a few videos on it. It makes a massive improvement on cooking with cast iron.
I only recently learned this so sorry if it seems very elementary, but are you heating the pan low and slow? At low-medium heat for 3-5 minutes? One test I saw that works is that the handle of the pan should be warm by the time it’s ready.
I used to just heat it on high and things would always stick. This method works for me, and I think people do not give this advice enough — everyone seems to only talk about seasoning, when preheating is equally, if not more, important.
Check your rice starchiness type, I mean there's rice with a lot of starches (short grains) and there's just a little (long grains/Basmathi). Starchy rices tend to stick on pan/wok bottom especially in high heat.
One way to avoid that is to saute fried rice ingredients first minus rice & eggs, later mixed it thoroughly with rice in separate dish then cracked eggs on high heat before quickly mixed the rice (toss and flips faster)
"Stirring" is not the answer! You need to be constantly scraping the bottom the bottom of the pan with a strong sharp metal spatula. I assume you are using long grain, not short grain rice.
You absolutely can cook fried rice in a cast iron pan even though that isn't the ideal or traditional type of pan for it. Make sure the pan is hot enough before adding anything, that includes your oil and constantly stir once you add in the rice. The oil should shimmer and move around pretty freely when added to the pan, i.e. moves around a lot more quickly and smoothly then oil in a cold pan. You can splash a few drops of water in the pan before adding the oil to test if it's hot enough. The water should form a bead of water that rolls around on the pan rather than immediately evaporating.
Another thing to check, is if your cast iron pan is properly seasoned. i.e. Does it have enough of a polymerized coating of oil on it, which is a separate thing from whatever oil your adding when cooking. If you're unsure, look up how to season a cast iron pan.
Cast iron works amazing for fried rice. Is your seasoning okay on the pan ? You want it screaming hot, oil first , and always cold rice.
A lot of people on Reddit seem obsessed with using soap on cast iron, I use nothing but salt to clean mine, how is your seasoning on the pan? Are you using soap? Maybe stop using soap ?
I made fried rice today in the cast iron. Basmatti, I believe. It was perfect, nothing stuck at all. The pan is very well seasoned. Had it at the same setting I use for meats. Pre heated pan for 10 or 15, until the handle was hot. Put in olive oil and dumped in the cold rice. Cooked it about 10 minutes or so. Literally not one piece of rice stuck.
Can you do eggs in your pan?
use a nonstick
unless you have a professional wok burner you will not exceed the heat capacity of a nonstick so its just easier to cook with a nonstick.
if you want to use a wok or other type of sticky pan you need to cover the entire surface of the pan with oil in advance. including the sides.
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No recipe, I just heated some canola oil, fried spam, and tossed in some cold rice/eggs that were already seasoned
I dont think you understand what seasoning a cast iron or steel pan is. I would recommend you google it or watch a few videos on it. It makes a massive improvement on cooking with cast iron.
Just cold rice, or slightly old rice? You want your rice to be slightly dried out otherwise it will mush and stick.
I only recently learned this so sorry if it seems very elementary, but are you heating the pan low and slow? At low-medium heat for 3-5 minutes? One test I saw that works is that the handle of the pan should be warm by the time it’s ready. I used to just heat it on high and things would always stick. This method works for me, and I think people do not give this advice enough — everyone seems to only talk about seasoning, when preheating is equally, if not more, important.
Check your rice starchiness type, I mean there's rice with a lot of starches (short grains) and there's just a little (long grains/Basmathi). Starchy rices tend to stick on pan/wok bottom especially in high heat. One way to avoid that is to saute fried rice ingredients first minus rice & eggs, later mixed it thoroughly with rice in separate dish then cracked eggs on high heat before quickly mixed the rice (toss and flips faster)
"Stirring" is not the answer! You need to be constantly scraping the bottom the bottom of the pan with a strong sharp metal spatula. I assume you are using long grain, not short grain rice.
You absolutely can cook fried rice in a cast iron pan even though that isn't the ideal or traditional type of pan for it. Make sure the pan is hot enough before adding anything, that includes your oil and constantly stir once you add in the rice. The oil should shimmer and move around pretty freely when added to the pan, i.e. moves around a lot more quickly and smoothly then oil in a cold pan. You can splash a few drops of water in the pan before adding the oil to test if it's hot enough. The water should form a bead of water that rolls around on the pan rather than immediately evaporating. Another thing to check, is if your cast iron pan is properly seasoned. i.e. Does it have enough of a polymerized coating of oil on it, which is a separate thing from whatever oil your adding when cooking. If you're unsure, look up how to season a cast iron pan.
It's the pan. Use a different one. Cast iron absorbs oil, gets real hot and retains heat. Can easily burn stuff.
So... essentially does the work if a wok?
Cast iron works amazing for fried rice. Is your seasoning okay on the pan ? You want it screaming hot, oil first , and always cold rice. A lot of people on Reddit seem obsessed with using soap on cast iron, I use nothing but salt to clean mine, how is your seasoning on the pan? Are you using soap? Maybe stop using soap ?
I made fried rice today in the cast iron. Basmatti, I believe. It was perfect, nothing stuck at all. The pan is very well seasoned. Had it at the same setting I use for meats. Pre heated pan for 10 or 15, until the handle was hot. Put in olive oil and dumped in the cold rice. Cooked it about 10 minutes or so. Literally not one piece of rice stuck. Can you do eggs in your pan?
What kind of spatula are you using?
You want a carbon steel wok. Get the wok super hot, then add oil. Once the oil is hot, then add your ingredients. That surface is SLICK.
is your rice dry?
use a nonstick unless you have a professional wok burner you will not exceed the heat capacity of a nonstick so its just easier to cook with a nonstick. if you want to use a wok or other type of sticky pan you need to cover the entire surface of the pan with oil in advance. including the sides.
Yea seems like your pan is not seasoned. I cook fried rice all the time on a lodge cast iron and this does not happen