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Originally Posted by Fire Me Boy!
Tell me more about that fried rice.
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Honestly I just used what we had on hand. This one was a long grain brown rice with barley and radish seed the wife picked up from god knows where. Lol, it had been in the pantry for awhile so I decided to put it to use. I feel any long grain variety would work well though.
One thing I did was to cook the rice the day before and spread it thin across a small sheet pan to cool overnight. Made for less clumping and more surface area to be browned when I stir fried it today.
The stir fry sauce was a black garlic puree from Whole Foods with some oyster sauce, sesame sauce, sriracha, black pepper and brown sugar combined til I thought it tasted right.