After numerous previous attempts, I have finally succeeded in making the best fried rice ever. Thank you, Lifeskills Master JP Villanueva.
In an attempt to ease my sandwich-hating husband’s lunchtime hunger pains, I threw a couple of mashed garlic cloves, some leftover rice, a pork chop, a couple handfuls of carrot, and a bit of cilantro (it’s healthier if you add something green) in the requisite “screaming hot wok.” Dropped an egg in, too, for good measure.
And ’cause I AM hard-core, I stirred and let it all sit in the wok with the gas dialed all the way up to High. The result: crunchy yumminess!
Best fried rice I’VE ever made…paired it with Black-Eyed Pea and Sweet Potato stew the hubby had whipped up the day before for a complete Afrasian lunch.
This was the crunchiest rice we’ve had since the 4 kuai clay pot wonder-rice in the dirty labyrinth of alleyways populated by poor university students behind the 广州东站. Wish I had photos of that place. We may have been the only foreigners the shopkeepers had ever seen. The eateries were tiny. Short-plastic-stools-and-no-tables tiny, and the kitchens were even tinier. You could choose the meats and veggies from a display tray to have tossed in your clay pot of rice. I remember having Chinese sausage, shitake mushrooms, and spring onions. Amazing. The Better Half took me there while we were still dating. It’s clear why I married him, isn’t it?