I LOVE YOUR FOOD, STACEY. JUST LOVE YOUR FOOD. OH MY, IF HAD MET YOU WAY BACKWHEN., ( just kidding, oh, but . . .). YOU DO YOUR SEGMENTS SO EASILY FOLLOWED, YOU DON’TT WASTE WORDS AND YOUR ENGLISH IS GREAT. THANKYOU STACEY.
Delicious recipe and not at all oily. I will though in future slightly microwave the carrots as they didn't cook sufficiently by stir frying. Also I'll only make in a wok or pressure cooker (pan only, no lid or pressure) as I prefer to add more rice and it gets messy otherwise.
You could try putting the carrots in earlier than she did, like just after frying the eggs. That would give them more time to cook. Carrots are hard vegetables, so take longer to cook. Some people like them crunchy, though.
I make fried rice all the time except i came from Chicago and I never saw peas and carrots until i went out of state. I miss Chucago fried rice that is why i make my own. I use been sprouts and mushrooms. Whever i order it out I always say no vegtables. Everything else we match up but i use three eggs. We love eggs. ❤
To make it easier I might use the frozen mixed veggies . Also , is it really necessary to have dark soy sauce as well? Would it make much of a difference? Can I just use normal soy sauce for all those required steps?
Dark soy sauce is used to add some color to the dish, which is important. In cooking we talk about color, aroma, taste, in this order. Notice color is the first element. Of course, when you don't have dark soy sauce handy, you can substitute with normal soy sauce. Keep in mind that normal soy sauce is more salty than dark soy sauce.
Hi Stacy I just made this and my sons love it I love chinese food so much , can you tell me the best brand of soya sauce and oyster sauce pls I used lo salt Kikoman , also do you have a lovely lamb dish I could do with thin sliced lamb steak best wishes and thanks x
