Quote:
Originally Posted by Buzz
FMB, you said you did fried rice, assuming Chinese style? What's the trick, tried making take out style and can't even come close. Went with long grain and cooked the day before, then fried, still turned out like mush and none of the taste.
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Screaming hot pan, first and foremost.
So here's what I do. Get the pan hot, high smoke point oil. Quickly fry onion, ginger, and chile flakes. Add any veg you're going to use. I like snap peas particularly well. Add garlic for just a few seconds, then rice. Add soy sauce, fish sauce, and oyster sauce and toss. Finish with cashews and mirin or lemon juice.
If you're going to do egg or meat, do it first and set aside, add at the end.