ID: 53323c53...
A classic and delicious home-style fried rice, perfect for using up leftover cold rice. This recipe breaks down the steps to achieve great results even without a powerful wok burner by cooking ingredients in batches to maintain high heat.
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Prep all ingredients: slice ham and spring onions, beat eggs. → Scramble eggs in a hot wok, then remove and set aside. → Stir-fry ham and spring onion whites, then add cold rice and peas. → Return the cooked egg to the wok, then season with soy sauce and Maggi seasoning around the rim. → Finish with the spring onion greens and serve immediately.
Prep all ingredients: slice ham and spring onions, beat eggs. → Scramble eggs in a hot wok, then remove and set aside. → Stir-fry ham and spring onion whites, then add cold rice and peas. → Return the cooked egg to the wok, then season with soy sauce and Maggi seasoning around the rim. → Finish with the spring onion greens and serve immediately.
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Using cold, dry, day-old rice is essential for good fried rice. It prevents the grains from sticking together and becoming mushy.
Cooking ingredients in batches (especially the egg) is a great technique for home kitchens, as it helps keep the pan hot enough for a proper stir-fry.
Pouring the soy sauce around the hot edge of the wok allows it to sizzle and caramelize, which adds a deeper, smokier flavour known as 'wok hei'.
The chef recommends using white pepper for a more authentic flavour profile compared to black pepper.
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