Are you a fan of the layer that crusts over at the bottom of the pan when you make fried rice?
I know for some it's their favorite. I don't like it enough to fight over it. 
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I am! I am! I just like rice crusties in general.
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I never had it for fried rice but I love regular white rice crusties.
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I'm eh about them, but my mom LOVES them. Sometimes, she'll purposely cook regular steam rice so that there's crusties!
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I've never liked the crunchy rice at the bottom of the pot, I know it as pegao (grew up around Puerto Ricans). I really don't get it though. Someone has to explain this to me!
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I like it but not enough to hog it either!
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Yes! I love the crusty fried rice!!! Except I can never get it when we make it at home...not enough oil and heat? Or maybe I just don't have the patience and I don't want to wash it off my pan afterwards?
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@Sammyfab: hm heat and oil might be an issue and moisture?
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I don't get it when I make fried rice.
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Mmmm I put a little extra oil in the wok and turn the heat up high, then flatten the rice over the oil so it fries up crunchy. SO GOOD.
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Love it
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It's my mom's favorite (noo-rong-ji in Korean)... sometimes she will make a pot of watery rice and burn it on purpose to get a thick layer of noo-rong-ji to chew on. Haha. I hate it though! Gets stuck on my teeth!
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11 comments