Hi all,
When I make fried rice I generally boil the rice and let it dry overnight,
then fry it with soy sauce, egg, peas onion etc. My problem comes when I
am
catering for a few people. I cook on an electric cooker which I think is
not
good when it comes to sizzling or smoking woks. I just cannot get good
control over my temperatures. When I put my rice into the wok and start to
cook it, if it is for any more than 3 people I just cannot get it hot
enough
without burning the lower layer of the rice. What I am forced to do is,
once
it is correctly mixed and coloured I have to put the correct ****tions out
onto plates and heat in microwave for 2 minutes. This leaves some with and
some without their meals. All in all very unsatisfactory.
Can someone give me any tips in cooking large ****tions of fried rice. I
was
thinking that once I had it coloured etc I could put it all in a tray and
heat it up in the oven??
Thanks for any tips
Rory
