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The time I tried to perfect fried rice and took 8 batches to get it right
I've been cooking for years and always thought fried rice was easy. But my rice always came out mushy or clumpy. Last Sunday I decided to actually figure it out. I kept notes on every batch I made. It took me 8 separate attempts and 4 cups of rice before I got that restaurant texture. The secret was using day-old rice spread on a baking sheet in the fridge for 2 hours. I also stopped crowding the wok and cooked everything in tiny batches. Has anyone else spent way too long chasing a simple dish that should have been obvious?
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holly_sanchez7528d ago
8 batches? That's dedication I don't have in me...
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vera30828d ago
Eight batches of anything would tap me out after two! I tried making cookies once for a school bake sale and gave up after three rounds.
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