Inside look

Inside look

Inside look

Inside look

10 Reasons Your Homemade Fried Rice Never Tastes As Good As Takeout

Not Using Day-Old Rice: Freshly cooked rice has more moisture, which can make your fried rice mushy.

Overcrowding the Pan: Trying to cook too much rice at once can result in unevenly cooked fried rice.

Insufficient Heat: High heat is crucial for making good fried rice. It helps to quickly cook the ingredients while keeping them crispy and preventing the rice from becoming soggy.

Skipping the Sesame Oil: Sesame oil adds a nutty, aromatic flavor that's characteristic of many takeout fried rice dishes. Using only neutral oils might not deliver the depth of flavor that sesame oil can provide.

Using the Wrong Rice Variety: Long-grain white rice, such as jasmine or basmati, is typically preferred for fried rice due to its light and fluffy texture.

Underseasoning: It's important to season your fried rice adequately with soy sauce, salt, and pepper.

Not Preparing Ingredients Ahead of Time: Having all your ingredients chopped, measured, and ready to go (mise en place) is crucial since the cooking process is very quick.

Neglecting the Egg: The egg in fried rice should be lightly scrambled and cooked separately before being mixed with the rice.

Lack of Wok Hei: Wok hei, or the "breath of the wok," refers to the flavors developed by cooking on high heat in a seasoned wok.

Not Adding Enough Extras: Takeout fried rice often contains a generous amount of extras like vegetables, meat, or seafood, which can add flavor, texture, and moisture.

Marky Park from Hypebeast



Zenraya’s Summer Looks


Seven Work from Home Looks