Comments on: Fried Rice http://tleaves.com/2006/08/10/fried-rice/ Creativity x Technology Sat, 17 Mar 2012 05:09:58 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Doug http://tleaves.com/2006/08/10/fried-rice/comment-page-1/#comment-3162 Doug Sun, 13 Aug 2006 19:49:55 +0000 http://tleaves.com/?p=667#comment-3162 My friend Tom's barbecued smoked pork ribs make a great addition to any fried rice as well. Mmmm... My friend Tom’s barbecued smoked pork ribs make a great addition to any fried rice as well. Mmmm…

]]> By: Weiguo http://tleaves.com/2006/08/10/fried-rice/comment-page-1/#comment-3161 Weiguo Sun, 13 Aug 2006 19:37:16 +0000 http://tleaves.com/?p=667#comment-3161 day-old rice is absolutely essential. You can make a pot of rice specifically for fried rice, but you still have to do it a day in advance and then stick it in the fridge overnight (18-24 hours is better). the point of sticking it in the fridge is to let it dry out so you get fried rice, not glue. To that end, fluff the rice 2 or 3 times while it's in the fridge, to break up chunks and help it dry through. thanks for the article. I haven't made fried rice in a long time. My favourite version includes _cha siu_, onions, egg, and the ubiquitous peas and carrots. day-old rice is absolutely essential. You can make a pot of rice specifically for fried rice, but you still have to do it a day in advance and then stick it in the fridge overnight (18-24 hours is better).

the point of sticking it in the fridge is to let it dry out so you get fried rice, not glue. To that end, fluff the rice 2 or 3 times while it’s in the fridge, to break up chunks and help it dry through.

thanks for the article. I haven’t made fried rice in a long time. My favourite version includes _cha siu_, onions, egg, and the ubiquitous peas and carrots.

]]> By: Al http://tleaves.com/2006/08/10/fried-rice/comment-page-1/#comment-3160 Al Fri, 11 Aug 2006 16:42:40 +0000 http://tleaves.com/?p=667#comment-3160 You are making me hungry. Looking forward to the margarita article. I prefer traditional with Sauza Hornitos on the rocks with salt. You are making me hungry. Looking forward to the margarita article. I prefer traditional with Sauza Hornitos on the rocks with salt.

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