20120407
Made progress in fried rice. To cook eggs, cook over low heat and lots of oil. Add MSG and salt to the eggs. To refluff rice, add a little water and cover and steam for a minute. And you need lots of sauce in fried rice — it’s not supposed to be dry. Added General Tsao’s sauce to it, I didn’t mind too much, but Gracie did. She said it would have been great otherwise.
-Isaac
20170827 Update
Again starting with good dry rice, I made fried rice, this time relying on salt, rather than soy for flavor. I think this helped keep the grains nice and “dry.” I need to try to control the amount of liquid that goes into fried rice.
This is fried rice I made in a skillet, controlling the amount of liquid.
This is restaurant fried rice I got from Thai taste — it had the texture that I was going for.
I think a lot of it is dependent on high quality rice going in. I must learn how to make consistent rice with the qualities that I am looking for.