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Showing 1-4 of 4
on February 03, 2010
I agree with you, the eggs should not be scrambled. They should coat the rice, almost like making carbonara. The only difference with me is I don't add peas and carrots. I prefer bean sprouts and water chestnuts for a little crunch, just a personal preferrence.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 23, 2009
on May 08, 2007
on September 13, 2005
Just my opinion, but not chilling the rice before cooking with the other ingredients is going to make it gummy. When the rice is very cold, the grains separate nicely, which is a good thing. Also, when making egg drop soup, you shouldn't briskly stir the egg. The best way is to get the soup swirling, then slowly pour in the egg so it can form into long slender threads. Otherwise it is just going to cook into little chunks. As for what makes Chinese fried rice authentic would be the general style, which doesn't necessitate an exact recipe, but just different enough to be distinct from other rice dishes in other cuisines, such as nasi goreng. Those are made differently---in style, not just from cook to cook.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (241 g)
Servings Per Recipe: 2