12.229 Fried Rice

Cycle 12 – Cycle 229

22 (Sun) August 2021

Fried Rice

3.0

by me

at home

-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:

  1. Jasmine rice.  Fragrant perfume + fluffy texture.
  2. Cold rice.  In the absence of steam, the kernels don’t stick, making them easier to toss.
  3. Super high heat.  The heat singes the rice and imparts a smoky flavor.
  4. Wok.  The round bottom and high sides facilitate stir-frying, which allows more air into the process.
  5. Scallions.  Provide garlicky aroma, while exuding little moisture.
  6. 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)

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