This is just looks like restaurant fried rice, but not exactly the same thing. Here's some tradition Chinese fried rice recipe tips: add some salt in the egg and beat it, then fried it, when it still have less of the liquid, off fire, so when it back to pan with rice, it could stick on rice; fried the vegetables before the rice, especially carrots, to keep the most nutrition. These two tips could save your time and your dish. Last thing, season rice with salt, don't add too much soy sauce, that will let your rice lump and sticky.
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This is just looks like restaurant fried rice, but not exactly the same thing. Here's some...