3.045
19 (Sun) February 2012
Shrimp Fried Rice
2.5
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)
