One of the "known secret" to make fried rice that's not all clumped together is to use "old" rice... rice that's been chilled in the fridge that is. An awesome Taiwanese chef shared his method on making "golden" fried rice once, where he mixed the whisked eggs with the cold rice before frying it. This way (almost) every grain of rice get coated with eggs and when it's done being fried it's golden!
I used some diced Taiwanese sausages and carrots, and I also added some blanched spinach (so it was easier to mix with the rest of the ingredients) and then seasoned with a little bit of hondashi (a Japanese bonito "soup stock" seasoning) and shichimi.
Yummy.
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