Your Fried Rice Recipe/Technique

[LegendHasit]

This reminds me of the time I asked:

Fried rice: Cook the egg before the rice? Or with the rice?

I wondered about that. So a regular frying pan should be used if one is wok-less. Good to know. Next time I’ll try that - guess I’ll have to make smaller batches so it doesn’t end up all over the stove top.

[TriPolar]

@jnglmassiv

For those that haven’t been able to find straight MSG, consider an easier-to-locate product containing a lot of it like soup base or ‘seasoning.’

Accent always seems to be available in grocery stores where I’ve lived. It’s pure MSG.

[Robot_Arm]

Made my best batch of fried rice yet tonight. I’ve got the recipe almost perfect.

[ParallelLines]

Glad to hear it. What change(s) have you made that improved your results in the last year?

[Robot_Arm]

Been experimenting to get the sauce mixture (for lack of a better term) just right. It’s now:

2 TBSP soy sauce
2 TBSP hoisin sauce
1/2 tsp MSG/Accent

Stir fry the veggies, and remove. Add rice to the wok, stir fry for a minute or so, then drizzle the sauce over the rice to the desired darkness (may not use it all). Return the veggies and add meat (I like roast pork). Place in serving bowl and top with scallions.