/ck/ - Food & Cooking

>>10366153
OP, the leftover rice really is a nice trick. The individual grains just get a bit dried, searing nicer when the cold grains hit oil, a way that browns the starch vs steams it. Use reg. long grain rice and not one known to be more starchy like pearl or valencia is one help. I don't use a steamer to make rice because I know my pots have good lids, but they make effective microwave steamers, which are cheap if you don't want to buy a countertop appliance.

If you can buy an electric wok, great. If you can not own a high BTU burner and well seasoned wok, the next best thing is a cast iron or le crueset. hey can get screaming hot. What's the trick if using ordinary cookware? Well, stop thinking you need to rapid stir fry it like chefs over high BTU burners. Slow down. Think of it like pancakes. You don't flip them until bubbles appear, right? You will not be flipping or moving the rice until it is browned and at that perfect point of browning that allows the grain to be lifted off the pan without leaving its crust in the pan. Patience. So, you'll cook your egg, remove from pan, wipe pan clean. Get the pan hot now, saute the veggies in order by way of thickness. Your veggie choices vary by culture, or will just be leftovers *shrug* and then remove from pan. Add more oil til hot. Dump in rice, then use spatula to pat down evenly in a tight flat layer. Pour over soy sauce mixture (I kick it up with ginger, chili oil, drop of sesame oil, splash of sherry, but all optional). Try using low sodium tamari or soy, so that you can get more soy sauce flavor and browning before you're salted out. Sizzles, then steams, then browns. Carefully lift up a section with spatula to look at browning. If lifts easily and browned, flip each quadrant of the rice over to brown on side 2. Add back the veggies on top, and egg, cutting with spatula. Sprinkle over some sprouts, green onion, or even cilantro at this point. Sauce. Wait. Then, mix/chop up to combine.