Posting another “fried rice” as is again!
Shanghai Veggie Rice 上海菜饭, only salt and white pepper as seasoning. Not even scallions this time! (This is the traditional way of doing it. Look it up, I dare you)
This time, it’s even a little mushy!
So enjoy this on your feed! I’ll be prepping another one next week!
Making good fried rice at home in quantity is hard. You need heat and smoke, lots of it. I regularly will be lazy and make it in quantity indoors because it’s easy and I have other shit to prioritize.
But you clearly are out of your element with regards to the difference between a proper fried rice. I could identify this vs a proper cooked fried rice in a double bind 10 of 10 times. The heat and constant movement create new flavors. This isn’t some imaginary thing. They taste different.
Both are fine depending on goals.