this post was submitted on 17 Aug 2026
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Someone didn't like me posting such "awful" fried rice last week. So I'm reflecting on what they said and... (europe.pub)
submitted 5 days ago by stardreamer@lemmy.blahaj.zone to c/cooking@lemmy.world
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Posting another "fried rice" as is again!

Shanghai Veggie Rice 上海菜饭, only salt and white pepper as seasoning. Not even scallions this time! (This is the traditional way of doing it. Look it up, I dare you)

This time, it's even a little mushy!

So enjoy this on your feed! I'll be prepping another one next week!

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[–] PM_ME_YOUR_ZOD_RUNES@sh.itjust.works 20 points 4 days ago

While this is true, you can do a pretty good job at replicating it on a regular stovetop. Years ago, I watched a YouTube video of a French guy who tested a bunch of methods for recreating cooking fried rice with a jet engine but on a home stove.

He found that the best method was the following:

  • Use a thick cast iron pan on medium heat to cook your eggs.
  • Add your rice then add your veggies.
  • Keep mixing and cook until veggies reach desired doneness.
  • Then to finish, max out the heat and move all your rice to the center of the pan exposing the edges all around.
  • Pour your soy sauce around the edges so it instantly starts boiling and evaporating most of the water.
  • Mix everything together for a few minutes then done.

I've been doing this method for years and it works amazingly well. Before using this method, I found my fried rice would often come out mushy or wet. It's the closest I've ever come to recreating restaurant fried rice. Id say it's about 90% of the way there and my fried rice is probably my favorite dish I make now.