It all started with leftover pork tenderloin and a taste for Asian flavors. I made a quick trip to pick up some rice. Rice is not a staple in my pantry. Yes, I'm from that great Commonwealth of Virginia, a mid-south state. No, I didn't grow up on rice (or grits either). I remember a few times having rice pudding at the home of a relative. Imagine my surprise when, ending up in Charleston, S.C. a few decades ago, I walked down an aisle in the Piggly Wiggly and saw fifty pound bags of rice!! It still did not become a staple in my kitchen, but I enjoyed it at the table of others.
Back to my fried rice. I picked up the store brand of regular white rice and followed the recipe on the bag.
Goldilocks was not impressed.
First try: Too mushy!
Second try: Too dry!
Third try: NOT just right! Still mushy.
What am I doing wrong? Wrong rice? Wrong technique? How do Chinese take-outs get it right every time? How do you?
The flavors were good. The texture was .... mushy.