This does look tasty, Julie. (A hint from my own fried rice experience: use leftover/already cold rice in order to keep it from getting mushy.) It's interesting that you connected this recipe to Chinese food, even though the recipe title doesn't make any sort of ethnic link. What about it seems "Chinese" to you? How is it different from other rice/meat/vegetable dishes that fall into the category of "pilafs"? (See http://en.wikipedia.org/wiki/Pilaf) Do you think a resident of China would recognize the dish you made as something familiar? And why do you think fried rice is so popular in this country?
The fried rice looks great, Julie! I also think it's cool that we are both doing cooking. I'm also open to sharing recipes and doing some collaborating on this project too. Can't wait to see what you have next week!
This does look tasty, Julie. (A hint from my own fried rice experience: use leftover/already cold rice in order to keep it from getting mushy.) It's interesting that you connected this recipe to Chinese food, even though the recipe title doesn't make any sort of ethnic link. What about it seems "Chinese" to you? How is it different from other rice/meat/vegetable dishes that fall into the category of "pilafs"? (See http://en.wikipedia.org/wiki/Pilaf) Do you think a resident of China would recognize the dish you made as something familiar? And why do you think fried rice is so popular in this country?
ReplyDeleteThe fried rice looks great, Julie! I also think it's cool that we are both doing cooking. I'm also open to sharing recipes and doing some collaborating on this project too. Can't wait to see what you have next week!
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