Try as I have over many years I have never manager to get my fried rice as
dry and flavoursome as my local takeaways. As a rule of thumb all of them
seem on a par as far as taste so I am assuming there is a general method
to
preparing it.
I tend to steam the rice as per the many books have told me to after
wa****ng
it etc then I allow it to cool in the refrigerator overnight before
cooking
it. I heat up the wok and then scramble the eggs in the wok and add the
rice. I fry it for about 10 minutes or so adding salt and a touch of MSG
along the way. Finally I add light soy just before the end of cooking. I
usually turn it out and allow it to cool again to dry it further. To
reheat
I add very little oil to the wok and fry again over a high heat for a
couple
of minutes. It is close but still not quite the same as my local TA. Even
after all this the texture can be very slightly soggy. What am I doing
wrong?
