On 30 Mar 2005 11:26:41 -0800, aem > wrote:
>
> Tastes better, I think. I push the rice away from the bottom of the
> wok and break the egg(s) in there, season with s&p and a few drops of
> sesame oil, scramble it in place until set but still soft, then stir it
> into the rice. Doing it the 'garnish omelet' way almost always gets
> you overly cooked, dry results. -aem
Yeah, the egg ends up being drier. Some people prefer the
texture better that way, I could go either way. But if it's just us,
I don't go through the extra trouble. We rarely make fried rice at home in
any case, I'm not that crazy about it.
Ariane
--
Dysfunction: The only consistent feature of all your dissatisfying
relationships is you.
http://www.despair.com/demotivators/dysfunction.html