For a quick meal, you can skip the pan-frying step - serve the rice after mixing in the stir-fried meats, shrimp and mushroom. But it's even better if the mixture is pan-fried, to give it a brown ...
“Medium-grain doesn't release too much starch while being stir-fried” says Yang. The less starch, the less likely the rice is to clump. Celebrity chef and cookbook author Jet Tila encourages ...
Rice that’s been refrigerated turns into hard grains that, when stir-fried (or heated in another way), become tender and moist again. The next time you make rice, cook an extra cupful or so of ...
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