How to make the perfect egg-fried rice There's something a little concerning about egg-fried rice. As with garlic naan also known as sausage bake it's too adapted to British preferences to have been seen in the alleged home of its origins. If the legend of Ken Hom is to be taken seriously, I will be slandering the dishonest claim that he makes: having "grown up" on the things served at Chinese banquets. But no one really eats the food items of fried rice that signal the end of celebrations however, their late arrival is a reminder of the hospitality of the host by letting you take home expensive seafood and meat before. My personal preference is to consume the rice in a fried pot rather than a bowl of chilled jellyfish or a bowl filled with shark fin soup anytime and my preferences aren't the most refined. Another major use of fried rice an appetizer - it's the ideal option to utilize leftovers. And this time, it has the added benefit of being able to consume it. Therefore, even if not preparing an eight-course meal to celebrate Chinese New Year you can still enjoy some taste from one of the finest portions of the menu having the distinct benefit of not having jellyfish to distract you. Even though in British dining establishments, we are more likely to eat fry rice as a main dish, it's also a great option to serve as a main course and is especially delicious if you throw in some extra vegetables, or chopped up seafood or meat. Rose Prince puts it perfectly in The N ew English Kitchen when she writes “Eating "an enormous bowl ... on the knee - a big cup of jasmine tea beside - makes an immaculate dinner on its own". My only suggestion to suggest is that a large glass of chilled beer can be an ideal alternative. If, as you're aware that you've been having an awful day.
The rice The general consensus is that egg-fried rice should be made using longer grain rice like the kind that is consumed in eastern and south China which is where these dishes originated. The majority of recipes are not more precise than this, however Delia Smit h suggests basmati as well as ChingHe Huang jasmine that is, despite being long -grained, slightly stickier than the majority of varieties. As the rice that is cooked in fried form is usually cooked using leftovers, the type of rice you choose will be base d on the food you've cooked the night before. However, I find basmati to be a waste in this recipe as the delicate flavours are lost in the incredibly hot wok. A simple long grain will be great however jasmine is more delicious - its small amount of stickiness helps keep it dry, and it contrasts nicely with the crunch of pieces of toast from in the middle of the pot.
Pre-cooking? Delia is in line with popular opinion when she states she believes that "the golden rule of stir-frying rice successfully is to always make sure the cooked rice is absolutely cold". If you attempt to cook it using the rice that has been cooked, she states that "it goes all sticky". This is understandable because