"I do not recommend adding cornstarch to the rice as it will produce a gummy texture and stick in the wok." - Brian Griffith, Executive Chef at Choy.
"Each grain should be distinct, slightly crispy with some bite to it, and deliciously smoky. This scrumptious consistency is what lends fried rice its satisfying mouthfeel and satiating character."
"The best way to make restaurant quality fried rice at home is to firstly use cold rice that's preferably been left to chill in the fridge overnight. Chilled rice has a firmer and drier texture..."
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