/ck/ - Food & Cooking

>>12096836
a couple cloves fresh minced garlic is better than garlic paste. He probably meant doubanjiang, which is not a bad addition, but it's not a 'basic fried rice' ingredient. I feel like fried rice is a perfect vehichle for leftovers, and you can flavour it with a lot of things (like doubanjiang), but really the plain version with correct technique is the best, and you can't compensate for not getting that right with extra ingredients. Fresh minced garlic is in every trad recipe for the regular version. It's a key ingredient.

Although, yeah, pic related is what I use. It is good as an alt-fried rice type thing.

Also, did you use sugar? Lots of people forget that, and it's another key ingredient that all chinks use.

>>12005810
not emphatic autist anon but this stuff and lao gan ma is what i use for lots of stuff