bits and pieces

I think I’m tired of noodles as of late, so I made another batch of fried rice, but this time “crab-flavored.”

I think I need to do this again but with oil, though I prefer having my fried rice as non-greasy as possible. But I think the oil’s moisture would help with these seasoning packets, because they’re not quite as moist as they could be (as I think they should be).

I was reading in a book about fried rice, and they said using cold rice was best, because the rice wouldn’t clump together then. But I like clumpy rice, so bah on that. This rice came right out of my rice cooker again.