Originally posted by: Josh
it never tastes like the fried rice you get at a local chinese delivery place though
Originally posted by: Josh
it never tastes like the fried rice you get at a local chinese delivery place though
Originally posted by: ChaoZ
http://www.videojug.com/film/how-to-make-egg-fried-rice
Switch the oyster sauce to soy sauce. You can basically use any ingredient you want.
Originally posted by: ChaoZ
http://www.videojug.com/film/how-to-make-egg-fried-rice
Switch the oyster sauce to soy sauce. You can basically use any ingredient you want.
Originally posted by: richardycc
the secret is pork fat/lard and high heat pro gas range, thats the fried rice you make at home will never taste like it's from a restaurant.
Originally posted by: Rudee
Originally posted by: ChaoZ
http://www.videojug.com/film/how-to-make-egg-fried-rice
Switch the oyster sauce to soy sauce. You can basically use any ingredient you want.
Carrots in fried rice?
Originally posted by: Rudee
Originally posted by: ChaoZ
http://www.videojug.com/film/how-to-make-egg-fried-rice
Switch the oyster sauce to soy sauce. You can basically use any ingredient you want.
Carrots in fried rice?
Originally posted by: Chronoshock
Originally posted by: richardycc
the secret is pork fat/lard and high heat pro gas range, thats the fried rice you make at home will never taste like it's from a restaurant.
Yep, chinese restaurants (any restaurant really) has extremely high BTU burners that impart a "smokiness" to the rice which you cannot get any other way.
Originally posted by: Kelvrick
Make the rice the day before, shove in fridge. Don't make it using freshly cooked rice as you want dry grains.
Make sure the heat is high enough, otherwise everything will mush up. I cook the meats/veggies ahead of time and then dump the rice in there. One pan/wok, all the way through. Also, get good dark sodium filled soy sauce.
Originally posted by: Josh
it never tastes like the fried rice you get at a local chinese delivery place though