How do i master the traditional fried rice with chicken and vegetables that you can get at any thai restaurant? Which soy sauce do i have to use? How do i achieve the perfect tender chicken? Show me what you got!
You need that wok hei, bruh. Same as Chinese rice.
It's not something you can do at home without some dangerous modifications to your stove.
Pretty much this. Making restaurant-quality fried rice requires some serious heat; much more than you'd get from a home stove.
>>traditional fried rice
That's not traditional at all. It's the Thai restaurant copying a Chinese dish. It's still delicious though.
>>Which soy sauce
A Thai brand obviously; it tastes different from the Japanese and Chinese versions. Also fish sauce, that's in just about every Thai dish.
>>perfect tender chicken
Don't overcook it. It really is that simple.
That'll be tough without one of those gas fueled jet fired burners that are used in Chinese and Thai restaurants. They have foot pedals to control the gas flow while leaving their hands free to mix stuff up in the woks.
Not all that difficult. My best advice is to let the rice sit in the fridge for a day or two before frying. You dont cook the rice then throw it in the pan or you'll basically end up with sticky, mushy rice balls. The rest is up to you.