3.045 Shrimp Fried Rice


19 (Sun) February 2012

Shrimp Fried Rice


by me

at home

-Oksu, Seongdong, Seoul, Republic of Korea-

w W and DJ

Lately, whenever I make fried rice with Korean medium-grain rice, which is a bit wet and sticky compared to the long-grain rice used in Chinese or Thai food, I initially sear the rice by itself in a hot pan with oil to drive out the moisture and separate the individual kernels. This not only makes the resulting fried rice fluffier, but it also adds a nice charred/smoky flavor, similar to the flame-licked taste of a proper fried rice made in a wok over a roaring fire in a restaurant kitchen.

(See also FOODS)

(See also PLACES)

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