What do you mean "I don't know". What fricking food has been keeping you alive long enough for you to at least learn to read and write words on an internet computer
Looks bretty gud anon.
A general piece of advice is that onions should usually go in the pan before garlic, not at the same time. Sautéing onions to bring out the flavor takes a few minutes, while the flavor of garlic is released after about a minute.
Happy cooking !
Just to add to this, garlic goes from sauteed to burned in approximately zero seconds, and once the flavor of burned garlic is in your food there's no getting rid of it. So I like to do as you said: saute the onions/whatever, then add garlic and let it cook for like 30 seconds to a minute tops before killing the heat or adding liquid or whatever the next step is.
Try adding some American style scrambled eggs next time. It's a great addition to fried rice. Just cook some eggs beforehand, set aside, then use the same pan to cook your rice.
Noted. Guess it'll burn if I put it in too soon too
Good jorb. The other day I diced some fresh poblano peppers with my onion, holy shit smells and tastes so amazing. Try green peppers, if you don't like spice use bell pepper or poblanos.
proud of you anon
Wtf the madman did it, that's sick brah.
Ty frens
freeze ur onions for approximately 5 minutes b4 chopping to avoid onion tears. credit Mr McDonnell, junior cert home ec
Cold onions don't sound very nice but I'll give it a shot next time
Try adding some American style scrambled eggs next time. It's a great addition to fried rice. Just cook some eggs beforehand, set aside, then use the same pan to cook your rice.
>American style scrambled eggs
What does that even mean?
Means hard-scrambled, not soft-scrambled, though I've never heard them described as "American style" before. We're talking about Chinese food here. Anyway, what you can do is move the food aside to make a little hole in your pan, crack an egg into it, then stir like hell to turn the raw egg into little shreds of scrambled egg. It's tasty.
Good jorb. The other day I diced some fresh poblano peppers with my onion, holy shit smells and tastes so amazing. Try green peppers, if you don't like spice use bell pepper or poblanos.
what have you been doing before this?
I dunno. But I can only forward from here
What do you mean "I don't know". What fricking food has been keeping you alive long enough for you to at least learn to read and write words on an internet computer
Whatever mum and dad make
>t. 26
You've really been dicing onions since before you were literate?
Something simple. Gonna have this for the next 3 days
Forgot image
Looks so good
looks pretty good
good luck living on your own anon
That's a good looking fried rice, anon. Good job.
Tasty, DoorDash drivers btfo
Looks bretty gud anon.
A general piece of advice is that onions should usually go in the pan before garlic, not at the same time. Sautéing onions to bring out the flavor takes a few minutes, while the flavor of garlic is released after about a minute.
Happy cooking !
Just to add to this, garlic goes from sauteed to burned in approximately zero seconds, and once the flavor of burned garlic is in your food there's no getting rid of it. So I like to do as you said: saute the onions/whatever, then add garlic and let it cook for like 30 seconds to a minute tops before killing the heat or adding liquid or whatever the next step is.
Try adding some American style scrambled eggs next time. It's a great addition to fried rice. Just cook some eggs beforehand, set aside, then use the same pan to cook your rice.
Good job. Now add some sherry and some bullion, and you have the base for just about every sauce you need.
tip for next time. dont add the garlic until very near the end, because it cooks way quicker than onions
Noted. Guess it'll burn if I put it in too soon too
Ty frens
Cold onions don't sound very nice but I'll give it a shot next time
>American style scrambled eggs
What does that even mean?
Means hard-scrambled, not soft-scrambled, though I've never heard them described as "American style" before. We're talking about Chinese food here. Anyway, what you can do is move the food aside to make a little hole in your pan, crack an egg into it, then stir like hell to turn the raw egg into little shreds of scrambled egg. It's tasty.
Interesting. I'll do that with my leftovers tomorrow night
Good jorb. The other day I diced some fresh poblano peppers with my onion, holy shit smells and tastes so amazing. Try green peppers, if you don't like spice use bell pepper or poblanos.
Weirdly, this is me:
poblanos: mega based
green bell peppers: poison
proud of you anon
Wtf the madman did it, that's sick brah.
freeze ur onions for approximately 5 minutes b4 chopping to avoid onion tears. credit Mr McDonnell, junior cert home ec