Well, yeah, chrose, not that what you suggest is wrong, but will he learn the WHY that way? Phatch has it right, and when he says
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It lets the rice starch set up . Otherwise it sticks and breaks up easily ruining the texture and appearance of the dish.
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he saves MarkV and everyone else the heartbreak of sticky icky fried rice
Not everyone learns how to get from point A to point B by reinventing the wheel
