![]() |
Fried rice?
What's the secret to restaurant friend rice? Mine never tastes as good.
|
Their wok ranges have jet burners, a domestic range can't compete with that intense heat.... Also make sure the steamed rice you use is a day or two old.
|
Re: Fried rice?
What she said. Old, dry steamed rice and a really hot wok. If I'm making fresh rice for cooking fried rice, I add a little less water. I cook a lot of the fried rice ingredients separately so the temperature of my wok doesn't drop too much.
|
Re: Fried rice?
|
A Tom of butter and lots of toasted sesame seeds get mine close to restaurant quality, but its never the same. :(
|
Re: Fried rice?
Old dried out rice. Hot skillet if u don't have wok. Soy sauce to taste here. I think fresh veggies better but I use lots of frozen too.....
|
Re: Fried rice?
Love fried rice!
|
Re: Fried rice?
I have this advice:
If you use fresh rice, put it in the freezer spread out on a cookie sheet. Take out when cooled down and not yet frozen. It will not clog up in the pan that way. Hot rice is the problem I've found. And I found this just yesterday. When I followed the steps my ginger chicken tasted like the real deal Quote:
Instead of using a wok, I use a deep flat pan so that the heat is better utilized. You will have to be more careful with oil splattering though. ETA: do you scramble the eggs first and put it aside and then add it again at the end? That also helps keeping the pieces separate instead of having this big glop of we rice mass. |
My husband makes great fried rice. He says that the secret is cooking all the veggies and eggs separately and only putting them together at the very end.
|
Try this recipe. It's actually fried quinoa, but tastes just as good:
http://damndelicious.tumblr.com/post...eaway-giveaway |
All times are GMT -6. The time now is 09:45 AM. |
Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.
vB.Sponsors