That looks spot on!
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That looks spot on!
Has Al branched out into Chinese like?I've always struggled with this, but thanks to als Kitchen, I think I now what to do.
Wash rice properly
Cook for two mins less than instructions
Chill
Then add to frying pan with the eggs that are already part scrambled
I'm meaning to try that myself soon.
Thai Jasmine or Thai Perfumed rice. Same thing, different names.
Basmati is that long grain stuff from the Indians.
No. But he did a Indian fried rice, and he showed me how to cook rice properly to fry.Has Al branched out into Chinese like?
No. But he did a Indian fried rice, and he showed me how to cook rice properly to fry.
Not at all marra. It’s just a name.Is that not a bit.... Perfumey? I don't remember any Chinese rice I've had tasting jasminey at all.
Lots of brown, though.Buzzing that my thread has changed so many peoples lives
Still waiting for it to go gerld like
Basmati for Chinese? Is this the usual? I've been using American long grain.
I always use basmati for Indian but I didn't think it's what was usually used for Chinese.
It’s piss easy, I do a lot of Chinese cooking mainly cause my dad used do it and taught me how. It’s really easy to do lots of stuff once you have the basics at home. Check out ching he huangs book/series Chinese food made easy, you’ll get a lot of tips there.How?
Anyone able to make their home-cooked egg fried rice taste like it tastes when you buy it from a Chinese takeaway?
Anyone ever worked as a cook in a Chinese takeaway?
If so could you provide detailed instructions of how you manage it, because I can't ever get it quite right and it surely can't be that hard, can it?
Thanks in advance.
See @ajthemackem , ya knar nowt!Make a massive pan of rice , let it cool down and bag it up and freeze - works great when defrosted and saves having to plan ahead
@Wilfy makes lush fried rice , I could eat just a bowl of that for supper and be very content
Obviously shenanigans there like. Fake news.See @ajthemackem , ya knar nowt!
Obviously shenanigans there like. Fake news.
This sounds like the ticket... thanks for thatIt’s piss easy, I do a lot of Chinese cooking mainly cause my dad used do it and taught me how. It’s really easy to do lots of stuff once you have the basics at home. Check out ching he huangs book/series Chinese food made easy, you’ll get a lot of tips there.
Secret with egg fried rice is as was said boiling the rice and letting it chill. I do it in a rice cooker in the morning, stick in fridge and fry when home. The egg bit some like to make an omelette and chop it up. I prefer to just chuck a whole egg in at the end and let it cook as it coats everything.