I prefer fried rice when it's pretty white looking. There's a place on Pico called Century Dragon that does it perfectly. (I'm not crazy about their other offerings.)
I also cook fried rice at home with some regularity. But, I can never get the white kind right. This has been stifling me for years. I'm hoping someone here might be able to answer my question.
When fried rice is white like at Century Dragon... where is the flavor coming from? Is it broth plus salt? Is there chicken powder?
I'm not asking about Japanese fried rice, though I'd love how that's done also. I'm talking about plain ol' Chinese fried rice. It's generally either brown, from soy... or pretty white. How is the white rice done?
If anyone knows with certainty, I'll be most grateful. Thanks!
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