I am really allergic to fish, so I cannot eat good chinese food out because of the risk of contamination, but I have had many batches of amazing PFR from places that do not serve fish at all... I have tried many recipes from epicurious and about.com and other places, and it ends up coming out good, but more gourmet than what I am looking for... I want pork fried rice that is brownish in color, and what I see my friends eating when they order it. When I make it, it looks offwhite and seems watery. It also coats the pan that I work with with a paste from the rice... So... how do I make it like the restaurant?
2007-02-04
09:09:33
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10 answers
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Ethnic Cuisine