Quote:
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Originally Posted by greencreeper
Do you have the Polyfiller problem too? Start with grains of rice and it comes out in slices - all sticky and mushy? Can never get it right - try as I might.
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Ahh....
Now.....
There's a secret to egg fried rice.....
Let me share it with you greenkeaper-san.....
Cook the rice like this (preferably
many hours before hand):
http://recipes.chef2chef.net/recipe-...6/245273.shtml
When the rice has cooled sufficiently, put it in a bowl/tub and place it in the fridge.
Then, when you are ready to start cooking your stir-fry use this recipe for the egg fried rice:
http://www.bbc.co.uk/food/recipes/da...ice_4835.shtml
The trick is to make sure that your rice has cooled completely before you start trying to turn it into egg-fried rice.
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Note the bit in the rice recipe about leaving it undisturbed. That's
very important. You are
steaming the rice.
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And, no. I cheated with the UB's last night because I hadn't had the time to prepare the steamed rice before hand.