のインスタグラム(cheeserland) - 10月13日 15時15分

Finally back home and #cheesiemade resumes. ?Today is garlic fried rice with jumbo garlic chips (Swipe to see how giant it is, that’s ONE SINGLE CLOVE!)
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It was also the first time I successfully cooked fried rice that’s not wettish, gluey or lumpy, the perfect “para para” 炒飯, as they call it in Japanese. It’s really challenging because the water content in vegetables tend to make the rice moist and soggy, while home kitchen stove cannot produce that kind of heat for 锅气. How to cook the perfect, golden, airy, individually grained fried rice? I have tried many hacks before (including mixing the eggs into the rice first before frying - disastrous.), none worked. But today, I found THE HACK.
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I was committing all the typical fried rice crime - freshly cooked warm rice (instead of cold, old rice), medium heat instead of max high heat, egg first before rice...
But it turned out just the right things I needed.
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The hack?
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Mayonnaise.
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More on that soon. ? Do you have any fried rice secret hack?

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