I make an ok fried rice.
I make rice the day before JUST for making fried rice.
I really enjoy the way the congee houses make it with no visible soy sauce.
HOW do they get the rice so glossy and separate?
Is it how they steam the rice? How they cool it once cooked? Is it how much oil they use?
My wok is a decent size but heck, even once day chilled, broken up with fingers, decently oiled, I still don't get the same toothy texture of the congee places.
What is the secret? Yes, yes, I know they have insanely high BTU's but there must be something else.
I have tried steaming it less, or with less water...maybe adding some oil to the rice in the rice cooker??
Please help, I just want less hassle stir frying it and a glossier texture without it getting mushy.
Thanks for any tips!!
Love on ya!
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