quote:Originally posted by Board-O:
You can't really get it all out. To make up for a lack of fat for stir-frying, I add a little peanut oil and some toasted sesame seed oil near the end of frying for flavor.
I guess you could wipe out the pan, but I actually leave more than a little in the pan. As long as you keep the heat under control, it doesn't burn and adds a nice smokiness to the finished product. I also use Kokuho Rose rice. It's mildly glutinous, so the texture of the rice at the end is not slippery at all. It holds together nicely. I hate rice that's so "single grain" that it falls through the tines of your fork. That might be my Asian upbringing speaking though.....