Tonight I continued my tour of fried rice. So far I've done Indonesian, a classic Japanese style, asparagus + bacon (USA?) and tonight we had Singapore-style. Eric is calling it "Fried rice around the world" and I'm calling it "expanding my repertoire". I unfortunately thought this dish left something to be desired. I may have mentioned I'm not the biggest curry fan and this one used curry powder so I felt the undertones of flavor were not my favorite. We both ended up adding white pepper and a little more soy sauce once it was served and preferred that flavor.
Things I learned from this recipe:
Love using my wok. I'm understanding more and definitely did not put enough oil in while cooking the egg.
Would I make this recipe again?:
No