I love fried rice. Don’t you? Whenever I order fried rice in a Chinese restaurant, the rice grains never clump up into damp blobs, which is what usually happens when I make fried rice at home. What’s the secret to perfect fried rice? The short answer is controlling the rice’s starch content. The less starch on the grain surfaces, the less chance they’ll stick to each other.
Your recipe looks exciting and unique, with delicious results! Not only does it offer reduced starchiness but appears to be healthier than restaurant fried rice. Thanks, Mr. Patent. You make
this dish look patently easy...accept the pun! SED-B author and marketeer
i love your new pineapple-y logo. and also: you have me in the mood to make fried rice now!
Thank you for taking the mystery out of keeping the rice grains separate! Great recipe!
That is the most beautiful ginger I have ever seen!