tag:blogger.com,1999:blog-488443880886773768.post24861858075818965..comments2015-05-02T10:44:13.866-07:00SeasonWithSpicehttp://www.blogger.com/profile/13520070016888816645[email protected]Blogger12125tag:blogger.com,1999:blog-488443880886773768.post-4526121488073770212012-06-02T08:08:13.287-07:002012-06-02T08:08:13.287-07:00Thanks Masak Sedap. Yeah, cashew nuts are fantastic addition!Season with Spicehttp://www.seasonwithspice.com/[email protected]tag:blogger.com,1999:blog-488443880886773768.post-27392203668923830312012-06-01T05:30:12.172-07:002012-06-01T05:30:12.172-07:00Yumm! The cashew nuts makes it all the more tempting! Great pics and thanks for the share!!masakSEDAP!http://twitter.com/masakSedap[email protected]tag:blogger.com,1999:blog-488443880886773768.post-68728181405452760162012-02-24T06:10:34.887-08:002012-02-24T06:10:34.887-08:00Thanks Ladybug:) Fried rice will be even better if we cook it over a huge gas burner like the ones at the Chinese restaurants. In Chinese cooking technique, it's called the Wok Hei where food is cooked in a seasoned over large flame for delicious char.seasonwithspice[email protected]tag:blogger.com,1999:blog-488443880886773768.post-34086648921068562132012-02-22T17:45:36.109-08:002012-02-22T17:45:36.109-08:00Thank you for sharing the fried rice tips! I always knew the cold rice step, but never clear on the fluff and char steps. And the presentation in the pineapple is gorgeous!Ladybug @ anykitchenwilldo[email protected]tag:blogger.com,1999:blog-488443880886773768.post-5302799604609410032012-02-08T06:47:53.547-08:002012-02-08T06:47:53.547-08:00Hi Maja - this is how we cook up leftover rice in Asia. Since it has become a dish at its own right, we actually cook rice & keep it overnight just to serve it this way.seasonwithspice[email protected]tag:blogger.com,1999:blog-488443880886773768.post-12970550039957164492012-02-08T06:45:12.718-08:002012-02-08T06:45:12.718-08:00Thanks Zee. Let me know if you do give it a try!seasonwithspice[email protected]tag:blogger.com,1999:blog-488443880886773768.post-16263998759300820642012-02-08T06:43:37.505-08:002012-02-08T06:43:37.505-08:00I call it a workout when I cook fried rice at home:)seasonwithspice[email protected]tag:blogger.com,1999:blog-488443880886773768.post-33327413728704174962012-02-08T02:10:56.256-08:002012-02-08T02:10:56.256-08:00I love this recipe althrough I have never made rice this way. I know I will love it!Maja Matushttp://www.dalmatiagourmande.blogspot.com[email protected]tag:blogger.com,1999:blog-488443880886773768.post-88055262083444406782012-02-06T01:54:57.667-08:002012-02-06T01:54:57.667-08:00The idea is so creative and this rice dish looks so scrumptious I can't wait to try!Zeehttp://www.therecipecode.com/[email protected]tag:blogger.com,1999:blog-488443880886773768.post-59184206770588028362012-02-05T20:03:36.825-08:002012-02-05T20:03:36.825-08:00You'll love this Tamara. I'll dish one up for you if I get a chance:)seasonwithspice[email protected]tag:blogger.com,1999:blog-488443880886773768.post-20272170117565357102012-02-03T23:41:01.657-08:002012-02-03T23:41:01.657-08:00Drooling... this is so delicious and it's so expensive to order this at a restaurant too. I never thought of making it at home, but I'm totally tempted looking at this amazing fried rice!!! I was smiling when I see "arm power" - it is true! And that's right, the cold rice (we say 2nd day rice) is the key!Nami | Just One Cookbookhttp://justonecookbook.com/blog/[email protected]tag:blogger.com,1999:blog-488443880886773768.post-18902554165300943212012-02-03T03:49:41.660-08:002012-02-03T03:49:41.660-08:00I must say I've never made rice this way. But I'm all for this type of dishes, plus I am mad about pineapple :)BiteMyCake[email protected]