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Soy Sauce.
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What is the difference between the two. They taste the same to me.
I'm going to make egg fried rice later. Any tips on how you do yours? I've never made it before :-)
I'm going to make egg fried rice later. Any tips on how you do yours? I've never made it before :-)
Answers
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I tend to use light soy for marinades and dark for seasoning at the end of cooking.
My egg fried rice is made using cooked, cold basmati rice. The cold bit is important as it helps prevent the rice clumping in the wok.
I fry a little garlic & ginger with some finely sliced spring onions and some ham or finely sliced streaky bacon. I then add the rice and fry for a minute or two, create a well and add a couple of eggs that I've beaten with a dash of light soy, I then gently stir the cooking egg drawing out the cooked egg into the rice leaving a pool of not yet cooked egg. I then give it a good stir/toss and serve with some sliced spring onion sprinkled on top.
My egg fried rice is made using cooked, cold basmati rice. The cold bit is important as it helps prevent the rice clumping in the wok.
I fry a little garlic & ginger with some finely sliced spring onions and some ham or finely sliced streaky bacon. I then add the rice and fry for a minute or two, create a well and add a couple of eggs that I've beaten with a dash of light soy, I then gently stir the cooking egg drawing out the cooked egg into the rice leaving a pool of not yet cooked egg. I then give it a good stir/toss and serve with some sliced spring onion sprinkled on top.
Light soy is generally used for its salty properties and therefore seasoning, and dark soy for colour and richness. The main tip to remember when making fried rice is to cook the rice the day before and leave it to cool completely. If you try making it with freshly boiled rice the starch will become glutenous and you'll end up with a sticky mess!
Just heat a little groundnut or sunflower oil in a wok until smoking, add sliced garlic, ginger cut into julienne (matchstick) strips, and the sliced white parts of spring onions, and fry for 30 seconds. Add the rice and fry, moving it around the wok regularly, until piping hot. Season with a little light soy, a drizzle of sesame oil, black pepper and the finely sliced leftover green parts of the spring onion. Done! Be sure to heat the rice through thoroughly, though; it's a high-risk foodstuff when reheating.
Just heat a little groundnut or sunflower oil in a wok until smoking, add sliced garlic, ginger cut into julienne (matchstick) strips, and the sliced white parts of spring onions, and fry for 30 seconds. Add the rice and fry, moving it around the wok regularly, until piping hot. Season with a little light soy, a drizzle of sesame oil, black pepper and the finely sliced leftover green parts of the spring onion. Done! Be sure to heat the rice through thoroughly, though; it's a high-risk foodstuff when reheating.
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