Sunday, March 16, 2014
Bachu is my youngest brother and the youngest sibling in our family. I was speaking to him over the telephone recently and he was in the process of fixing dinner for his two teenagers. He sent me a picture of this fried rice and described each step while he was making it. Hope I got it right. It's always easier to cook fried rice with day-old rice, so any time we go to a Chinese restaurant, we bring home the rice and freeze it until I'm ready to make a fried rice. I prefer to mix all the sauce ingredients into the rice, breaking up the lumps at the same time. This ensures that each grain of rice is coated with the sauce and means less stirring later which could turn the rice into mush. Notice there is no mention of salt anywhere in this recipe. That's because the tuna fish, soya sauce and fish sauce are salty enough.