For this week, I have tried to master another traditional Chinese food, egg fried rice. It is probably the most common dish known to Chinese people, and it takes little effort to prepare.
The most important aspect of cooking the egg fried rice is the preparation of rice. It is extremely important that you maintain the right portion of water and rice before you put the rice into rice cooker, and this makes all the difference. The reason for this caution is because once the rice is ready it will be fired in pan for a amount of time, and you need the rice to be wet enough to endure that time so that when it is finished it won’t shrink too much and rune the flavor. I have struggled with this during the week, and I still sometime mess up the portion. Hopefully I could master this in the following week.
Another interesting thing I would like to mention is that as I looking through videos online about egg fried rice, I came cross multiple different variations of egg fried rice. However, no matter which specific way they used to cook this dish, all of them can be classified into two group base on the color of the rice which is either white or golden. If it is white rice you want, then you fry the egg and rice separately if you want it to be golden then you fry them together. (personally I prefer the white version)
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