Honestly, the egg was the least of my worries. And the Chinese cookbook was using for the method (which had been my problem last time) said that cooking the egg in advance can make it too tough, a problem I've had with restaurant fried rice.
Yeah, the consensus is that something needed to be added to make it taste like something. That is, the veggies themselves were fine, but it needed some kind of sauce or something to flavor the rice. We're going to try the ham (and some salt!) next time, so we'll see if that's enough. I'm sort of trying to mimic something I had at a Chinese restaurant in England years ago, so I may have to abandon that idea.
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ninetydegrees
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28/10/09 10:39 (UTC)Yeah, the consensus is that something needed to be added to make it taste like something. That is, the veggies themselves were fine, but it needed some kind of sauce or something to flavor the rice. We're going to try the ham (and some salt!) next time, so we'll see if that's enough. I'm sort of trying to mimic something I had at a Chinese restaurant in England years ago, so I may have to abandon that idea.