Tuesday, November 23, 2010

Fried rice

This recipe was a super find:


My days of making soggy fried rice are finally past. Yaay :-D! The most important thing is to make sure the rice is cold (and was not soggy when you made it first). If you do not have day-old rice, cook rice afresh, spread it in a thin layer on a plate(s) and keep it under the fan for half an hour or so till it is cold to the touch.

Important, the spring onions are what give the fried rice its fried-ricey taste. Do not skip it.

You can skip the shrimp and egg entirely. You can use chicken instead of shrimp - I like to saute the bite-size pieces of chicken till it gets cooked completely before adding it to the rice.

No comments:

Post a Comment