chow mein is generally topped using a thick brown sauce, even though steamed chow mein is combined with soy sauce in advance of staying served. From Wikipedia
Cook rice Area rice and h2o in a small pot (no lid) in excess of medium high heat. The moment its bubbling, set the lid on and turn right down to medium small. Cook for 13 minutes or until eventually water is absorbed no peeking!
Nevertheless, provided the flavour on the rice cakes is rather neutral rather than particularly Asian, theres stacks of topping alternatives! Belows some Strategies that arrive at intellect:
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