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Smoked eel fried rice for National Fried Rice Day
Published 2 weeks, 3 days ago
Description
Malaysian-Australian chef Junda Khoo demonstrates how to prepare restaurant-quality fried rice featuring smoked eel and Chinese sausage. The technique emphasises using overnight refrigerated rice to achieve proper texture, fully cooking ingredients to remove moisture, and incorporating smoked proteins like eel, trout or salmon for a rich, savoury flavour.
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