/ck/ - Food & Cooking

>>20301227
Next time, cook the eggs FIRST before you throw in the rice. One of the cardinal sins of making fried rice that I learned early on was that if you add the egg after the rice, its going to obviously turn the rice very soggy. Everything eventually solidifies, but you don't get that occasional crunchy / generally firm rice texture that you want out of good fried rice. Cooking for longer to compensate for adding eggs after the rice will not save it because the whole idea of fried rice is high heat and a relatively low cooking time, no dilly-dallying. You did the right thing prepping your vegetables first before cooking, this is your only misstep. The way I usually do it is finely chopped onion then garlic then egg. Once I get a solid mass, I start breaking it apart with chopsticks before throwing in the rice.

>>20303863
Fried rice should look more dry than wet. Once you started the actual cooking process from the moment the first ingredient went in the pan, no more oil should be added. Only seasonings like soy sauce or MSG should come in afterwards.

Try my way next time if you can and see what you think:
Fry up finely chopped onions -> finely chopped garlic -> egg (in this order, til you see a solid mass, then start breaking it apart)
Add the rice. If its cold and clumpy, break it apart and jostle it around vigorously
Soy sauce -> fish sauce -> 1-2 tsp of chicken powder (pic related). That's all of your MSG right there.
Salt and pepper to taste.

Always keep heat on the highest setting, do not leave the pot / pan unattended. The bottom should be DRY as the rice absorbs all the remaining liquids at the bottom. Crackles and sizzles are good sounds to hear as you continuously stir. You have to continuously do so to prevent shit from being burnt up on high heat.