01-12-2014, 05:02 AM
(01-11-2014, 06:26 PM)Bring4th_Plenum Wrote: lol Ashim.
time to spill the beans, huh?
well, this is just my personal taste, but I think a great fried rice is all in the shallots, and how they're used. Finely cut, and towards the last third of the leaf/stem; not the really fine tip, but closer in from that.
when that portion is chucked into a wok and high temp oil, it can really release a pungent aroma, and it really seeps into the rice. When thats really done well, I can gobble down a bowlful in about 30 seconds, although that's not always the best for the digestion lol.
just the right smattering of scrambled eggs also makes it a nutritious eat as well. (scrambled beforehand that is).
Thanks. Yeh, that's how I do it too. I guess it's just the high temperature - and a seasoned wok. I just love watching the guys in our take away, it's like performing magic - blink and you miss what they do.
I just love asian and indian food!