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All right now we're going to start working on our rice again. So we're going to turn
our back burner and back up to eight and we're going to add a tablespoon of oil. Now we still
have some rice from when we pulled it out. That's fine because this rice has cooled.
Just as that has and so while we're waiting for that rice to heat we're going to make
our seasoning liquid. For our rice so we're going to mix in here two tablespoons of soy
sauce. We're going to mix a tablespoon of sesame oil and we're going to come back to
our reserved stock and we're going to give that another stir. Get rid of any of the chunks
in here and then we're going to pour in a tablespoon and a half of that. We're going
to coat it with just a little bit of salt and pepper and we'll give that a stir and
then we're going to take our ginger our garlic and our scallions and add them to our rice
pan.