That’s actually key. The outside starch coat can’t be at all sticky, and the grains have to separate enough to move around the wok. But not too dry as to resemble uncooked rice. Any other way, and you get a hot blob of rice with seasoning on the outside - basically a really rough fried mochi.
Shit, now I am wondering how a replicator would be able to make decent fried rice… 🤔
Surely a replicator can replicate a bowl of next day stew or friend rice. You’re be able to have it today instead of tomorrow.
Oooh, imagine how good a bowl of next-day soup from the replicator would be the next day!
Actually Kenji from serious eats tested it and fresh rice is just as good, it just had to dry out. Dry was the important part.
https://www.seriouseats.com/easy-vegetable-fried-rice-recipe
That’s actually key. The outside starch coat can’t be at all sticky, and the grains have to separate enough to move around the wok. But not too dry as to resemble uncooked rice. Any other way, and you get a hot blob of rice with seasoning on the outside - basically a really rough fried mochi.
Wow, that was a good read! I love his recipe for Detroit deep dish pizza dough.
You’re telling me a replicator fried this rice?
Not the replicator’s fried rice
how could it not?