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Posted to rec.food.cooking
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Rice for fried rice?
"notbob" > wrote in message
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> On 6/3/2018 7:51 AM, jmcquown wrote:
>
>
>> Yep, if not day-old, the rice should at least be chilled. Then fluffed
>> with a fork so the grains don't stick together.
>
> Depends on whether you want "Chinese-restaurant fried rice" (CRFR) or
> something else. Yes, CRFR is typically made of day old long grain
> "steamed" rice. Add some frozen peas/carrots succotash and Asian stuff
> (soy, hosin, oyster, whatever sauces).
>
> https://www.youtube.com/watch?v=EA4EWlv6HUM
>
> Here's a basic recipe on U2B. Good recipe. Lots of 'em on U2B. I fergot
> about the scrambled eggs. Last time I made it, I used too much oil. 
>
> nb
Thanks!
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