Comment on Recipe: Putting the fried in fried rice

Recipe: Putting the fried in fried rice

By Melissa Clark, The New York Times I cooked a lot of fried rice before I learned to take the frying seriously. When I used to stir-fry it, I focused on the stirring part of the equation. I’d move the rice across a hot oiled pan with vegetables and the occasional pork product, seasoning it with soy sauce and sesame oil.

 

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