This fried rice comes together in about 15 minutes - and you probably have everything you need to make it on hand.
The drier the rice (without going “stale,” hence the covered pot on the stove), the better it is for fried rice. Using fresh rice results in a mushy final product and less absorption of other flavors. It also doesn’t scorch as well in the wok. I take the rice out of the pot if I am making fried rice, spread it on a plate and let it sit at room temp for a few hours if I have the time. It’s even better that way!
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Негізгі бет Recipe: Andrew Zimmern's Fried Rice
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