Tag: fried rice

When frying rice, a little rice wine instead of cooking oil will result in fluffier and crispier grains.

The Secret to Frying Rice Like a Pro: Achieving that Crispy, Delicious Texture.

Nestled in a small alleyway at 102 Cong Quynh, District 1, Ho Chi Minh City, just a stone's throw away from the bustling Bui Vien backpacker street, lies a hidden gem of a restaurant serving up a unique and mouthwatering twist on traditional Vietnamese cuisine. This unassuming eatery, specializing in fried rice with duck sausage and shaking beef, has quickly gained a reputation for its exceptional flavors and a dining experience like no other.

With this fried rice method, you will have a dish that is both delectable and aesthetically pleasing, worthy of a five-star restaurant.

There are some delicious dishes below that you should not only taste, otherwise the restaurant owner will be delighted to see you eat so little, saving the restaurant's expenses.

Many people wonder why their fried rice doesn't turn out golden like the one from restaurants and why the grains of rice stick together. The truth is, the timing of adding the eggs plays a crucial role in determining whether the rice will turn out beautifully golden, shiny, and separate from each other.

What is the best way to make fried rice? Should we mix the rice with the eggs before putting them in the pan, or fry the rice first and then add the eggs afterwards?

In addition to its preservation function, a refrigerator also has other features that many people are unaware of. Below are 10 features that people often overlook and do not utilize.

To achieve perfectly crispy, round, firm, and non-sticky fried rice grains, a secret technique is required.

With this rice cooking technique, you will have a visually appealing fried rice dish, with each grain of rice being golden, glossy, tender, and enticing.