msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 13,972
wow!! sounds awesomeThink of sauerkraut turbo charged with red pepper and garlic!
wow!! sounds awesomeThink of sauerkraut turbo charged with red pepper and garlic!
you're welcome!! i may be a bit till the beef is posted.Thank you, can't wait for the beef recipe.
That looks very yummy.I made this fried rice and it was pretty good
It's comfort food. Suit to taste. Takes little time to cook. I can eat a huge mound of it.Reading about fried rice made me hungry for it.
I've patronized more Chinese restaurants than I can possibly count. (9 out of 10 aren't worth returning to) And my baseline yardstick for them is an order of fried rice. To judge their kitchen. But also, since I can't discern the accent of a restaurant's staff, their fried rice preparation tells me whether the kitchen is Taiwanese, Mandarin, Cantonese, Thai Chinese, etc.Make long grain rice night before.
... However you prepare your fried rice, pleez don't add frozen Bird's Eye peas and carrots.
I made this fried rice and it was pretty good
thank you jennifer. btw i posted the recipe for my version of sub gum chow mein if you are interested.This picture has inspired dinner tonight. I will make fried rice, and stir fried chicken and vegies. Nomnomnom.
So, one school of preparation, notably Taiwanese, will fold a beaten egg into the rice, coating each kernel, seasoning, and then start wokking. It re-hydrates the rice, fluffs them up, and turns the rice slightly yellow colored.