楊州炒飯

Using my homemade char siu.
The most basic fried rice ever,every place serves this.
Just want to make it clear,it has nothing to do with楊州,probably all started in HK.

パラパラで美味しそうな炒飯…わたしも炒飯を上手に作れるようになりたいなぁ。

I love to eat 炒飯 but I'm not good at cooking...😭
This looks very perfect.can you advice how to cook non sticky fried rice?

Thank you Makiko!
There are a few things that we need to know about frying rice,but it's not difficult at all,(making pasta perfect everytime is harder!)
Chinese rice is characteristically fluffy,and we like to eat it like this.
Japanese rice is more sticky,I love it just steamed,it just doesn't go fluffy like Chinese rice....
I am sure your fried rice is good!

Hi Raycheal San!
Thank you,you are so kind!
Our Chinese rice is like this fluffy when cooked,there really aren't many tricks.I just cook it normally,using less water,after it's cooked,I lay out the rice on a shallow tray and let it cool completely(for leftover rice,you could leave it in fridge overnight and fry the next day).Then just fry it,you know the drill(just like 陳健一 San does it in TV!),the main concern for me is to keep the rice in the wok😁.
I love the stickiness of Japanese rice,it's especially good when steamed,make into onigiri and sushi,but I am afraid Chinese rice is better here...

Good morning Tomo San!
So happy you found time and dropped me a few lines,I appreciate it!
You know what,if I didn't have many homemade char siu at home,I probably wouldn't do a 楊州炒飯 to post,in here it's regarded as the most basic thing,to order and to make!I am glad you think it's alright,otherwise it would quite shameful😁.But it really is not difficult,just need to remember a few points...
However,making this char siu did require many thoughts,I really gained a lot through this experience!
Thanks you always for your kind words!