I have always maintained and told my sister that it was very unnecessary to fry the rice when making fried rice. It's time wasting. I mean why go through all that stress when you can simply boil your rice with all your spices and then fry the vegetable and mix. That way, you do not have to add water when making the rice. Although this method means that it will have a shorter life span.
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It's how I do it. I boil more rice than we eat and what's left I fry next time/meal.
The last time I fried rice is a long time ago. I.didn't know there's a shorter life span. How come and what's short?
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If vovered and left under hot temperature, it starts to go sour. I think that's largely due to the vegetables added.
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Aha, that might be possible or it is what the pan is made of. I have never had it with rice but once with couscous. Later I read that an aluminium pan was the cause.
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