re: Hibachi fried rice

quote:

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chicken boo yawn aka “MSG”

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While you get an Unami boost from good chicken bouillon…..it’s not quite the same as MSG. You are adding other flavors and a LOT more salt. You will never get the same flavor vs just using MSG.

The biggest thing I’ve seen is that folks don’t use high enough temps, or overcrowd their pan. The danger is steaming the food vs stir frying.

If you have a smaller surface, it might help for you to cook each ingredient individually so you can get it right.