mp (06/10/82)
I learned a couple of tricks in making fried rice which are hinted at in several recipes on the net so far: first, use at least one day old cooked rice, there is less moisture in the rice and it comes out better. second, experiment with THIN soy sauce as well as BLACK soy sauce for different flavorings. I usually use a ratio of ONE unit BLACK, TWO units THIN, and THREE units REGULAR. In an emergency, if you must use freshly cooked rice, I have employed the following trick: separate the rice and place it on a plate or plates in a warm oven stirring occasionally. When the kernels appear dry, use as in the regular recipes. As one author mentioned, fried rice is more of an improvisational dish and I frequently whip up a batch to get rid of leftovers. The "oven warming" trick helps when I forget to leave some rice around. michael pilla