Thursday, July 7, 2011

Pork Fried Rice

No recipe to share this time. Fried rice is sort of a staple food in this house. There are a couple little tricks to making it just right.

First off, use old rice. As in, rice you've already cooked and refrigerated. It dehydrates the rice a little bit and makes it easier to fry.

Second, use DARK soy sauce. The bottle will be labelled as such. It's thicker and more flavourful, and I find it a bit less salty than normal soy sauce.  It's one of the most important things in cooking a successful fried rice.

Third, use a bit of oyster sauce in the rice. It helps with consistency and authentic flavour.

You can add just about anything to the above items, fry it up in a large pan or a wok, and you'll have an awesome fried rice.

Here is the batch I made tonight:

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