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  12. Nagi, I have followed your recipes for years on your website. You always add a unique twist to every recipe. In an earlier fried rice recipe a few years back, you added some Chinese wine and some sugar as you did here. Since then I have fixed a lot of fried rice, but I always included Chinese wine and sugar. It really adds another flavor profile to the dish. The best to you and Dozer.

  19. Sesame oil from the start is not that good, it doesn't stand the heat wel
    Second, adding your soy sauce mixture is advised to do it around the edge, so more flavours develop from the extra caramalisation

  27. This is a great recipe! The only step I'd change would be to pour the sauce against the side of the pan instead of directly on the rice. That way, it would toast/caramelize and get that wok hay flavor. If the sauce is directly poured on top, the rice is at risk of becoming soggy.

    Also, it's best for the rice to be refrigerated in a container the night before. That way, it becomes dehydrated for that fluffy fried rice texture! The rice seen here was refrigerated, though it was only specified in the print recipe and not the video.

  32. Looks delicious! I've been known to do something vaguely similar in more of a krapow direction, but your one looks WAY better than mine.

    Also, thanks for not making this a YouTube Short. I don't mind a quick video, but I hate that particular format (they want to be TikTok).

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