I was taught how to make restaurant style fried rice by a Chinese friend who owned his own Chinese restaurant. His rice turns out just like this rice! One thing he does, and was adamant about, chill rice 30 minutes in fridge to stop the cooking process. He says that cooked rice from the cooking pot is still cooking internally and mushes when put in wok to fry, which you do not want, The chilled rice warms up enough to absorb all the seasonings and soy sauce without cooking any or getting mushy. Another trick, making chicken fried rice, cook your chicken leg quarters in the over, 350 til done, using the juices off the chicken to moisten the rice instead of sesame oil. The sesame oil changes the taste of the rice and if you do not like that flavor, it will ruin the rice for you.
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I was taught how to make restaurant style fried rice by a Chinese friend who owned his own...