I'm asking this because there's a quite big difference between fried rice served at my local Chinese restaurants and the one served in soho, tastewise. So what makes this difference do you think, is it ingredient or chef's technique? I want to make proper fried rice and impress my friends, please help. What's the most important ingredient, oil maybe?


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The whole purpose of egg fried rice is that you can just mix in all the leftover stir fries from the night before. ( This is where the meat flavours come from )
