i love fried rice at thai and chinese restaurants, but can't seem to make it right at home -- either too mushy (too much moisture) or burned on the bottom (if not enough moisture). need help:
- anyone have a great fried rice recipe?
- what kind of wok should i buy? i currently have the thin carbon steel type that's clumsy for me (moves around too much if i don't hold it w/ one hand and bottom burns easily), so am considering purchasing le creuset cast iron or all-clad stainless w/ aluminum core. any thoughts?
the following ingredients produce good flavor (but if only i could get the moisture/texture right):
cold, at least day-old cooked rice
scrambled egg (or substitute)
shrimp, char siu (pork), chicken, or duck (or vegan substitute)
sugar snap or snow peas
chili pepper flakes
toss in at the end: chopped fresh green onion, cilantro, chives
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