Fried rice tips.
Rice:
- Use a 2:1 ratio of Long Grain to Jasmine Rice
- Wash starch from rice.
- 1:1 to 1:1.5 ratio of rice to water.
- Refrigerate uncovered for 12 hours
Meat:
- 1/4″ thick slices
- Wash under cold water and squeeze dry
- add 1/2tsp baking soda, massage into dry meat
- 1/2tsp soy sauce
- 1/2tsp sugar
- 1/2tsp corn starch
- 1/4tsp kosher salt
- 1/8tsp msg
- 1tsp oil
- Marinade 15+ minutes
Sauce:
- 1/2tsp sugar
- 2.5tsp soy sauce
Spice mix:
- 1tsp kosher salt
- 2 pinches pepper
- 1/2tsp msg
At the end of cooking, deglaze with rice wine
Recipe adapted from Jason Farmer