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.
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.