use cooked, day old rice from the fridge, it will have a lower moisture content which will help it fry faster, it also gives the rice a crispier almost al dente texture
fry your veggies and protein in moderate batches, and add back in at the end after rice and before sauces, this will keep the wok/pan temperature consistently high throughout the process and keep the wok hei working
add your sauces around the side of the pan and push them towards the centre with the back of the spatula til even, then, toss your rice with a folding motion (do not stir). Excessive stirring may break up the rice and ingredients causing it to become stodgy
Very helpful, believe I’ve been adding the sauce too early, wok definitely doesn’t seem hot enough even with the flame all the way up, and it ends up soggy
No worries. That could be your issue. I don’t use much sauce tbh, a little dark soy for colour and a glug of light for flavour is usually enough. I dissolve a little msg into the soy, and that helps distribute it evenly throughout the rice better than salting/sprinkling afterwards. Happy cooking!
Best tips I ever received for fried rice:
Hope these help :)
Very helpful, believe I’ve been adding the sauce too early, wok definitely doesn’t seem hot enough even with the flame all the way up, and it ends up soggy
No worries. That could be your issue. I don’t use much sauce tbh, a little dark soy for colour and a glug of light for flavour is usually enough. I dissolve a little msg into the soy, and that helps distribute it evenly throughout the rice better than salting/sprinkling afterwards. Happy cooking!