>make fried rice in hundreds of ways, tastes okay>add a pinch of sugar>tastes like heavenwhat is this sorcery
>>21679521Being a child (or an American of any age)
steam your eggs.
It may provide a richness that leaves a lasting aftertaste that salt lacks.
>>21679526>americans americans americans americansrent free
>>21679521Try it with Kecap Manis, which is the dark sweet soy sauce.That's the secret to Nasi Goreng
>>21679521>what is this sorceryYou're american and highly addicted.
>>21679521Looks okay. Needs scallions. Then it would be archetypal. Rice, egg, scallion, peas, carrots, soy sauce, white pepper, msg. No mfing sugar, ever.
>>21679521fatass americanobese
>try it with ketchupYa no.
Maillard reaction with the rice, onion, carrots, peas and other high glycemic ingredients in there. "Restaurant style" soy sauce will already include sugar and msg to make the pinch of sugar unnecessary. Or restaurants will whip up their own kikkoman, msg, and brown sugar mixture instead.
>>21679564NOP, I should get this
>>21679555go make another thread seething at europe, cletus
>>21679526it's standard practice in china, bucko
>>21679555OP said>add a pinch of sugar>tastes like heavenSo >>21679526 checks out at least with 90% accuracy
>>21679521>what is this sorceryPatience is key, grasshopper.Seeing a professional at their screaming hot wok in action you would think you need to toss the hell out of it. Nope. Contact is interrupted repeatedly that way. Just use a screaming hot cast iron, and let it have time to brown, then flip sections over with your spatula, leave it, repeat. Don't chop it all up, flip sections. Give the rice time to lose surface moisture and actually brown. Also, use low sodium tamari or soy, so you can use enough to brown up some rice without oversalting. Also have 1 fatty ingredient to add a bit more oil, like real ham or roast pork.
