Whenever i make chinese veg fried rice the veggies change colour.?!
Answers: And the rice becomes a bit soggy after 2 hours. i follow the recipe to the "T" what can i do to keep the colour of the veggies bright and clear? and i want to know many good cakes have rum or someother alcoholic drink what can i use as a substitute. What is rum essence? is it the essence of real rum?
it is the soya sauce that kills the colour
Did you cook the rice a day before and put it in the fridge overnight?
You must be cooking your veggies too long. You want them crisp tender. I don't know how your cooking your rice or what your recipe is but if you will heat up you rice in a few tablespoons of butter until it is a pearl white color then add your water and cook it, it won't be soggy. To answer your question on the rum... You can buy Rum extract in the grocery store where the spices and Vanilla are. Don't use near as much as you would real rum. It is very concentrate. Use about half or less. I would add water to dilute it.
The key to good fried rice is using rice that is cold. Since it gets dry and a little hard once refrigerated, it doesn't turn mushy when you re-cook it. Cook the rice the day before, or the morning of, and stick it in the fridge.
Also, your veggies may be over cooked. Stir fry is quick, and your veggies should still be firm.
Rum essence or extract is not real rum..it's an artificial flavoring that tastes like rum after the alcohol has burned off. It's better to just add the real thing when baking. (dark rums taste much better than white)
if u wish try this..
http://divya-dilse.blogspot.com/2008/02/...
try cutting the egetables fresh just before preparing the rice