Quote:
Originally Posted by Dirk Skene  I don't know how real chinese chefs would approch this |
I worked at a Chinese restaurant for a long time when I was a kid, and I do remember this one trick. They would cook off a bunch of rice before close and cool it in plastic tubs. The next day they would come in and fill the tubs of rice up with some cold water. Using their hands they break up the rice that had cooled and clumped into a mass. After the grains of rice were separated, the water was drained off.
I use this method at home when I make fried rice. Make sure you don't overcook the rice, and don't let it sit in the rinse water for an extended amount of time.
Other than that, I cook all the ingredients separately, remove them from wok as they are finished cooking, rice goes in lastly, when rice is done add the previously cooked ingredients and give it a few turns.