I've been working on my fried rice game, so I figured I'd share how I make it along with some tips I've learned the...tasty way.
Ground rule: either chop fast or pre-chop (before you put on the heat). You'll survive if you don't, but you'll also see why I'm writing this.
Procedure:
1. Cook rice. 1:2 rice to water, rinse then cook till there's no water and it tastes done, but it's not caking on the bottom yet. Or use a rice cooker. Do your thing, it's rice, most people agree that it's easy.
2. Heat the pan on high and add some oil.
3. Chop an onion real fast and add that to the oil. I'll share my quick-chop method sometime, but I just figured it out today so go easy on me, yeah?
4. Chop whatever else you're adding and add it. I went with a bell pepper. Let these things cook a bit, adjusting the heat as the level of burn concerns you or something.
5. Once the veggies are cooked, add some eggs.
! DON'T ! add the rice before the eggs. It'll all just get stuck together and the texture will be disappointing. When I made this mistake, the rice was also somewhat soggy, which didn't help.
6. Once the eggs are decently cooked, add a bit more oil and then the rice.
7. I like to add a few spoonfuls of powdered beef broth for flavor. If you don't add that, consider salt and/or other spices.
8. Stick it on a plate and eat it. Or save it for lunch tomorrow. Congratulations, you have food.
I'd add a life story bit, but I'm waiting for Connor to get home so we can eat and also coming up on exams. So like, I'm busy studying these next few weeks.
Later, dudes!
