^^ That looks good. I'm running low on flour
Some rules of thumb for fried rice:
- You must use old rice, at least 1-2 days old. You know it is ready when the rice can be separated into individual grains and it isn't stuck together. If they do, it's too wet still.
- The eggs is one of the first things cooked in the oil when you add it into the hot pan/wok. The rice is then folded in with the eggs. Don't cook it separately.
- Scallions are a must in fried rice; I don't recall any good fried rice with no scallions.
Example of shredded deep fried scallop, shrimp and scallion fried rice I made couple weeks ago:
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