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Some stir-fry I made at work. Tasted great but looked like crap. (lemmy.world)

submitted 2 weeks ago* (last edited 2 weeks ago) by [email protected] to c/[email protected]

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Squash, zucchini, broccoli, carrots, onions, and rice, sautéed with teriyaki and soy sauce.

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[–] [email protected] 0 points 2 weeks ago* (last edited 2 weeks ago)

Because I've tried that method and there was little to no difference. If you want that method, then go for it, but for a substantial and reliable meal that you don't have to prep the day before, it's not necessary.

I have tried a method where you rinse the rice first and cutting out a certain amount of water while leaving covered. For example, if you're making a cup of rice, use 1 3/4 cup of water. Leave at low heat and let sit covered. Once cooked in the same method I've mentioned earlier, stir then rec-cover for ten minutes.

Also if you still use the 2-to-1 measurements with rice, then rinse, cook, rinse again to rapid cool it, then dry it

Also it's not fried rice. It's stir-fry