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
Principles of Chinese Cooking
Preheat the wok (before you put the oil in).
Season the oil (with whole pieces of garlic and sometimes ginger root, which you remove when you add the food to be cooked).
Symmetry of cut (all pieces must be cut the same size and shape).
Have all ingredients cut and sauces mixed before you cook.
Use very high heat and cook fast.
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.
Decided to close my ETSY store because of CPSA regulations that I was not aware of when I started out.
Don't want to change my avi. Love the design too much.
Last edited by vatblack; 04-03-2013 at 10:02 AM.