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Bihun is fried rice vermicelli with meat and vegetables. It is very much a home cooked dish in Japan, not something you can get at restaurants. Bihun is sold dried and needs to be rehydrated before use.
Cooking 101: Fried Rice Needs Dried Rice is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is easy, it's fast, it tastes yummy. Cooking 101: Fried Rice Needs Dried Rice is something which I've loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook cooking 101: fried rice needs dried rice using 4 ingredients and 3 steps. Here is how you can achieve that.
Ingredients needed to cook Cooking 101: Fried Rice Needs Dried Rice:
- Leftover cooked rice
- Veg odds and ends (but onion and garlic are basic!)
- Whatever protein you have on hand
- Basic seasoning like soy sauce or oyster sauce, among others (see below for additional seasoning tips)
White minute rice is OK but not quite what we want. The results have been tasteless mush. On occasion I have to remind myself of this - the recipes I throw together on those I-don't-feel-like-cooking nights might just be As far as technique goes, there are as many ways to fry rice as there are cooks. I know many people crack their eggs straight into the skillet alongside.
Steps to cook Cooking 101: Fried Rice Needs Dried Rice:
- …so next time you have leftover steamed rice from cooking or takeout, stick it in the fridge for two or three days, and make yourself a delicious fried rice with whatever veg and meat you've got laying around along with some soy sauce, oyster sauce, or even fish sauce (or combination thereof), as seasoning.
- Onion and garlic always help along the savory flavor, and a teeny, tiny bit of ketchup can add a subtle tangy backdrop to contrast and accentuate all the other flavors.
- And not that you can't make decent fried rice with freshly made rice, but if you do, you'll want to use just slightly less water than usual (like maybe a Tablespoon less per cup), then fluff the cooked rice and spread it out in a thin layer on a sheet pan or cookie sheet and let it cool completely before adding to your other seasoned ingredients. This will prevent a bit of the sogginess you get from making fried rice with the freshly made stuff.
If the rice is cooked solely for fried rice, you have the luxury to use chicken broth instead of plain water to cook the rice. Cooking with stock (preferably homemade chicken stock with neutral flavor) enhanced the flavor of the fried rice. By doing so, you do not need to add too many ingredients to fry. Rice cookers also work great as an option for cooking rice and are commonly used in Asian countries where rice is a main staple of their diet. Equipment needed: Heavy-bottomed saucepan with tight fitting lid* Metal strainer (optional)**.
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