So the key to success with fried rice is to make sure your rice pretty dry before you fry it. Soak it then steam it (or boil it) then dry it a little in a warm pan, turning frequently so that it ends up moist, not damp, and all excess water is steamed off. Then fry it in the wok with a little oil, turning frequently, veg, ginger, Chinese 5 spices &c. I then made a well at the bottom of the wok and added some eggs and basically scrambled them there; mixing in the rice when they were half runny, half cooked, to make egg fried rice. Fry up some diced meat (chicken / pork / whatever) in another pan and add.
Om nom nom!
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