Minh's Fried Rice

 


Today I worked on my Vietnamese fried rice recipe and ahead starts for my next noodle dish. It was easier compared to the spring rolls yet still very flavorful. I spent about 4 hours total: 1hour and 25 minutes to prepare and fry the rice, 5 minutes to clean up, 55 minutes to make the video, 1 hour and 10 minutes to write the recipe, and 25 minutes to prepare the ingredients to make chicken stock. Making the fried rice is pretty simple, all you have to do is finely chop the ingredients into nice cuts and stir fry it on a medium-high heat pan. However, I learned a few things during the cooking process. First, it would be better to use cold leftover rice because freshly made rice can be mushy at the end. Secondly, constantly stir the rice and try to keep it away from the center of the pan to prevent the rice from being burnt. 

For the cooking video and the cookbook, I decided to make some adjustments. I made the cooking video shorter by mainly focusing on the cooking process more than the preparation. In the cookbook, I wrote how I would like the ingredients to be prepared on the ingredients list. Now I am very excited to make my bean thread noodle soup for the next day after simmering my chicken bones for at least 8 hours. 



Comments

  1. Kelly Griffin-BrownMay 12, 2021 at 8:26 AM

    Omgoodness that looks soooo yummy!!! Don't forget to add in hour totals to the blogs.

    ReplyDelete
  2. AnonymousMay 12, 2021 at 8:33 AM

    Minh, we miss you at Lacrosse.

    ReplyDelete
  3. Matt MacKenzieMay 12, 2021 at 8:58 AM

    Presentation is nice Minh. Looks good.

    ReplyDelete
  4. RossMay 12, 2021 at 9:08 AM

    Looks good. How did it taste? Who gets to eat it all?

    ReplyDelete

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