How do you know the quality and what to expect from this dish? Doesn't all Chinese restaurants ranging from Kina Grill to buffet restaurant with the concept of eat all you can for 110 kr have this dish?
At Hidden Dimsum this dish is one of the test that we ask a chef candidate that we are interested to employ to make as part of the hiring process. The truth is this dish truly reveals the skills from a chef. The fried rice test the skill set of a wok chef right from selecting the correct rise grains to cooking the rice. If the water cannot be controlled during the cooking process, the rice will become sticky and during the frying process the rice will tend to stick to the hot wok and the texture of the final result is horrible. The only way out from here is to start over.
At Hidden Dimsum we don't want to do original fried rice. We want a fried rice that our kids can eat with good conscience. Therefore, we changed the rice grain. We wanted a rice that is more fiber rich and healthy, so we used the wild rice grains. This is the type of rice that was there grown by mother Nature ever since the start of civilization. From there we fried the rice with pork, shrimps and all the good veggies from the season