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!
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!