Hey there, so I have had a massive hankering for Fried Rice with everywhere closed down. So I though I'd make my own! Unfortunately, what I make is not nearly as crisp as what you'd find in a chinese restaurant. Tastes great, but every time I make it, my rice ends up kind of like a mushy paste-like substance.
I was wondering if you all could point me to what I'm doing wrong to keep my rice from being all mushy/gummy? After I cook it, I set it in the fridge in a glass bowl for anywhere from a few hours to a day to get it prepped for Fried Rice, and it looks like all the liquid is gone from the pot when I remove it. Is it too much water? Not letting it dry long enough? Or something else?
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