quote:Originally posted by PurpleHaze: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.....
It's not at all single grain after it's stir-fried. If you stir-fry clumps, it comes out unevenly cooked.