Smorgasbord Blog Magazine – The Food and Cookery Column with Carol Taylor – A Thai Cookery Lesson – #FriedRice

No-ones first efforts at fried rice could be worse than mine…Claggy and clumpy is not good…If you follow these tips you should have perfect fried rice every time…Enjoy!

Smorgasbord Blog Magazine

Welcome to Carol Cooks over at Sally’s… Before I came to live in Thailand I had been on a few holidays here and liked to cook Thai food at home… Mainly it was a disaster I just couldn’t cook a nice fried rice …It was absolutely awful…

Since living here I have had a few lessons from my daughter in law as to the error of my ways and now I can make a stir fry and hold my head up amongst most Thai cooks.

I will now show you how to make the perfect fried rice.

Rice must be cooked and cold so generally if you have had rice the night before and have leftovers then it is a way to use it up.

That was my first big mistake and why I had clumpy rice which stuck to the pan and why I didn’t ever get that nice…

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