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Old 04-06-2008, 01:03 PM   #11
Join Date: Mar 2008
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a 1:1 water to rice ratio...That's a good idea, although I'm afraid of burning the rice...can that happen? I usually use 2:1 water to rice, and that's probably one of the reasons for its being a bit sticky...


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Old 04-07-2008, 03:18 AM   #12
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I just made some Jasmine rice yesterday for fried rice today using 1:1. Rinsed it, let it soak until the water boils, dumped the rice in the pot, brought everything to a boil, turned down the heat, covered, and simmered for 15 minutes. Worked great!

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Old 04-16-2008, 04:56 PM   #13
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The rice is better cooked and refrigerated overnight as mentioned. If you don't cook it the day before it is best to undercook the rice slightly by adding less water.

Also, the restaurant fried rice is brown because they use a dark soy sauce that really colors the rice.

Another thing that the restaurant does is us a lot of oil to start, so that everything gets very hot and tastes better.
Hope that helps!
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Old 04-16-2008, 05:35 PM   #14
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Cook long grain rice in a lot of water. Do not cook completely thru. For example it takes 20 minut to cook rice I use, I only cook for 15 minutes. Rince well in cold water and drain. Put in refrigerator overnight. Fry with a litle bit of oil and soy sauce. Fry eggs separtly. Cut them up and add to rice.

You are what you eat.
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