Cycle 12 – Cycle 229
22 (Sun) August 2021
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
with the Family
Admittedly, I’m a novice at cooking Chinese food.
But my Chinese-style fried rice is getting better. I have identified 6 key elements thus far, most involving moisture minimization:
- Jasmine rice. Fragrant perfume + fluffy texture.
- Cold rice. In the absence of steam, the kernels don’t stick, making them easier to toss.
- Super high heat. The heat singes the rice and imparts a smoky flavor.
- Wok. The round bottom and high sides facilitate stir-frying, which allows more air into the process.
- Scallions. Provide garlicky aroma, while exuding little moisture.
- Salt. Intensifies the natural flavors of the rice and scallions, as well as scrambled eggs and other components – as opposed to soy sauce or oyster sauce, which can overwhelm the flavor profile and make everything kinda wet and mushy.
Still a work in progress.
(See also GLOBAL FOOD GLOSSARY)