Best answer: How do you fix too much soy sauce in fried rice?
Your question is hard to answer. If you are eating out you could mix the rest of your meal in with the rice, order an extra bowl of
I'm cooking
Are deep fried Oreos bad for you?
Controversy. As a deep-fried fair food, deep-fried Oreos have also aroused health controversies. Deep-fried foods are usually high in the calories, total fat, saturated fat and cholesterol. Five
I'm cooking
Your question: How long do you cook frozen fried chicken?
How do you make frozen fried chicken crispy? After your chicken has arrived at room temperature, place it on a wire rack over a sheet tray and heat
I'm cooking
What’s the perfect frying temperature?
Most deep frying starts with oil between 325 and 375 degrees, but the temperature drops when food is added. Once the oil recovers some heat, it should remain
I'm cooking
How do you make good fries again?
The idea is simple and doesn’t require a deep-fry, or really even that much oil: Heat a large, heavy-bottomed pan over medium-high heat; pour in a few tablespoons
I'm cooking
How do you store fried chicken overnight?
Prep your fried chicken for storage – when refrigerating you can skip the freezer bag and either store it in a shallow airtight container or wrap each piece
I'm cooking
Can fry bread be frozen?
NotesFreezing Tip: Wrapped tightly, leftover fry bread can be frozen for up to three months. To reheat, wrap bread in foil. Place in a 375°F (190°C) oven 10
I'm cooking
Frequent question: How do you cook shrimp on a Blackstone griddle?
How long do you cook shrimp on a Blackstone griddle? Set your Blackstone Griddle to medium-high heat. Add 1 tbsp butter and swirl around. Dump the shrimp into
I'm cooking
Can you freeze take out fried rice?
Yes, you can totally freeze fried rice!!!! Simply freeze, thaw and throw into the skillet for 5-10 minutes. … And the fried rice is conveniently packed in individual
I'm cooking
Why is my fried rice hard?
The starches in the rice that absorbed water and swelled up during cooking will contract as they cool, trapping the moisture into microscopic crystals. This makes the surface
I'm cooking