Everyone asks me how restaurants get fried rice to taste so much better, but it actually starts long before the wok. The secret is cooking your rice properly. Use the right amount of water so the grains stay separate, not mushy. Once it’s cooked, spread it out and let the steam escape. As the rice cools, it dries out slightly, giving each grain the perfect texture to absorb flavour without turning into a sticky mess. No good restaurant is using overnight hard rice. We cook rice for fried rice everyday. #rice #howto #chinesefood
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