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Michael in Phoenix

I toss the rice with a wooden spatula or my metal wok implement over high heat until...

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Joined: Dec 9, 2005


Posted to Thread #29726 at 2:19 pm on Jul 3, 2017 browns a bit around the edges and reaches the point of dryness I desire.

The trick is not to stir it or it will become sticky and clump up. Toss it and keep the grains from bonding together too much.

I learned to fry the rice in more oil than most recipes call for. It tends to crisp things up and move it toward a texture I prefer.


Human liberty is about courage, dignity, eternal truths, and personal responsibility. Star Parker

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