I've made this recipe a few times now, and after the initial try, I modified it a bit each time. I find that this is a good "base recipe" that really begs for individual customization according to one's taste.
In my case, I first fried up the vegetables in sesame oil, for authentic Chinese flavor. I then proceeded with the rest of the steps, substituting teriyaki sauce for the soy sauce, to give it a little sweetness. I, too, added some Chinese Five Spice blend to it, and didn't bother covering and steaming the rice, either. I've used different types of meat each time.
One VERY important detail to ensure the success of this dish is to use COLD rice! Using just-made or warmed rice will result in an unappetizing, sticky blob. I got this tip from a Chinese friend, and it has proven true every time.
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I've made this recipe a few times now, and after the initial try, I modified it a bit each...