Hello gurus. My fried rice is near perfection, we love it but it is a little dry. I experimented with adding a corn starch and chicken stock slurry to give a little “gravy” moistness. The result was a bit…underwhelming. Think more underdone cake and less moist sheen.
Any advice to get to where I want it to be. Would a splash of oil get me past the dry stage into the moist/sheen I’m wanting? Should I scale back the corn starch and keep the 1 1/2 cups of stock to add water and reduce the gunk factor?
Thank you for and ideas or suggestions.
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