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Pro tip, the enemy of fried rice is moisture. When you add your wet ingredients make a space in the middle of the rice, allow the soy sauce and like items to cook off and Carmelize a bit in the bottom of the wok, this will keep excess moisture out of your rice and make the flavor hit more. Looks good fam.
I agree with that pro tip. Fried rice should not be moist. The rice should be fried/heated with oil to reach a nice almost crispy look before adding other ingredients back into it.
I clicked on this so fast when I saw you had a new video! I really enjoy the recipes you share & have made many. This definitely will be one to make soon. This looks so scrumptious!
Thank you so much for turning this once terrible cook into a gourmet chief😊 I (and so many others) really appreciate the help! Keep the videos coming please!
No you not gon' make fried rice better than me boy 😄 love it!.. I like getting a fresh new take on how to do something I already know how to do.. trying yours next❤
Chinese technique to tenderize meat. It has bad aftertaste and increases your sodium intake. You can substitute any kind of starch (corn, potato, bean, or rice). 😊