Understanding why is a far cry from doing it for me.
Another quirk to my FR is that I normally use the microwave to cook the rice and I fluff it up in the container and cool it before it goes into the fridge. When I take it out of the fridge but before it goes into the pan I add oil, soy, oyster sauce and juice/sugar then bang back in the microwave for a couple.
I then stir the hell out of it to even the consistency of the colour.
I find I don’t get as much burnt rice this way on the bottom of the pan.
PS Could that be considered sacrilegious to the purists?
