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This is a super simple classic soy sauce fried rice, characterized by its fragrant eggs and distinct, fluffy rice grains. It's easy to achieve delicious results even without using leftover rice. Chef A-Qing will share key techniques for rendering lard and cooking eggs, allowing you to recreate this nostalgic restaurant-quality flavor at home!
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Cook fluffy, distinct rice grains → Render aromatic lard → Stir-fry eggs until golden and crispy → Add rice and seasonings, stir-fry quickly until well combined → Deglaze twice to enhance aroma and texture
Cook fluffy, distinct rice grains → Render aromatic lard → Stir-fry eggs until golden and crispy → Add rice and seasonings, stir-fry quickly until well combined → Deglaze twice to enhance aroma and texture
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When cooking rice, a 1:1 water-to-rice ratio is key. Adding a pinch of salt, rice wine, and olive oil will make the rice fluffier and more distinct, comparable to overnight rice.
When rendering lard, cutting the pork fatback into small pieces will speed up the rendering process. After filtering, poke holes in the rendered pork cracklings to dissipate heat and prevent residual heat from scorching them.
When cooking eggs, there's no need to beat them beforehand. Simply pour directly into the pan and stir with medium heat to create fragrant, fluffy scrambled egg bits.
When stir-frying rice, gently push the rice grains apart with the bottom of the spatula instead of pressing them down. This ensures even heating and keeps the grains distinct.
Deglazing twice is the secret: the first time allows the rice to absorb moisture, and the second time, just before serving, prevents the fried rice from becoming dry, adding freshness and fluffiness.
Pouring soy sauce along the edge of the wok utilizes the heat of the pan to enhance its aroma, resulting in better flavored fried rice.
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