Some cosmetic changes in preparation for larger site changes in the works.


Need help with fried rice: How do I keep it from being soggy?

Veteran Member
15449 posts
Joined: Dec 12, 2005


Posted to Thread #29726 at 1:24 pm on Jul 3, 2017

I'm happpy (oh...extra P must mean very happy) with the taste and everything is going along fine, but when I add the liquid flavorings at the end, the whole batch softens.

These are my steps. Can you see where I'm going wrong?

Briefly cook two scrambled eggs and roll out of the wok while still slightly damp. It finishes cooking on the plate and then is chopped and added at the end.
Turn burner to high and saute fresh diced onion, red pepper & carrot until soft.
Add minced gingerroot and garlic, saute for 30 more seconds.
Add in diced leftover meat (yesterday it was lemongrass chicken) and COLD cooked rice. Saute until hot.
Add flavorings (adapted from NYTimes)
3 TBL Shouxing rice wine
2 TBL soy sauce
1 tsp toasted sesame oil
1 tsp chili/garlic sauce.

Add fresh cilantro and diced cooked eggs.
Top with chopped peanuts.

It's very tasty, but I'm just not happy with the texture.
Thanks for your help.

Jesus saves. Buddha recycles.

Other messages in this thread: