[ SECRET POST #3492 ]

[case]

⌈ Secret Post #3492 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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Notes:

Secrets Left to Post: 02 pages, 32 secrets from Secret Submission Post #499.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

[(Anonymous)]

The key to good fried rice is:

1) aromatics: garlic, onions/scallions
2) tasty protein: spam, pork, beef. Chicken is okay but doesn't provide a ton of flavor on its own so you'll need to make sure you nail #1 and #4.
3) day old rice - cook it the day before, stick it in the fridge to cool down so it won't be sticky and mushy
4) soy sauce, but also a drizzle of sesame oil. White pepper too, if you have it.
5) you can sneak veggies in by sauteeing them with your protein: finely chopped green cabbage or napa cabbage, baby bok choy, chopped greens like kale or collard greens, etc.
6) scramble some egg in there toward the end for extra protein!

[(Anonymous)]

2a) if you have access to a Chinese neighborhood near where you live go to a butcher shop there and get some roast/barbecued pork/duck (it should be sold by the pound). yummers.

[lb_lee]

Oh man, my husband LOVES fried rice, but the restaurant stuff sometimes makes me sick. But maybe making our own would solve the problem! Thanks, anon! :D