No matter how hard I try, Chinese food never tastes as good at home as it does in the take out places. I know I've said this before, but it's true. My latest attempt at fried rice was no different. It was good, don't get me wrong. But it was a bit on the bland side. And it certainly wasn't takeout quality fried rice. I might tinker with it though. The recipe started out as Egg Fried Rice from Gourmet magazine, but I ended up cutting the oil, changing the peas to peas and carrots and adding low sodium soy sauce.
The stirfry in the back was a version of a WW recipe, Chicken with Broccoli and Garlic Sauce. It wasn't pretty, so I tried disguise it.
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