Arri London wrote:
> "J. Clarke" wrote:
>>
>> wrote:
>>> Is there anyway to make the coarse sea salt into a finer grind
>>> without using a grinder, which I don't have. I just tried making
>>> fried rice with sea salt but it does not seem to dissolve well.
>>>
>>> Thank you in advance ...
>>
>> If you want to make something finer there are many ways to do it--my
>> Dad, who learned to cook in the Pacific during WWII, used to wrap
>> whatever it was in a towel and pound on it with a hammer. A coffee
>> grinder (the little whirlygig kind) does fine as a spice grinder. A
>> mortar and pestle will do the job. Or a food processor or a blender
>> (glass jar only--spices will do a number on a plastic jar as I found
>> out the hard way).
>>
>> That said, why would you want to make fried rice with sea salt? Soy
>> sauce is a standard component and it is generally adequately salty.
>
> The main complaint my Chinese friends have about Westerners attempting
> Chinese cooking is the *overuse* of soy sauce. Fried rice (or noodles)
> shouldn't be brown. Use a *little* soy and finish the salting with
> salt. The OP is trying to do the correct thing.
>
>
>> Fried rice isn't rocket science you know--throw some leftover rice
>> and more or less pea-sized chunks of anything else that you like
>> that's fryable in a hot skillet with some oil and stir until it's
>> all hot and anything that needs to be cooked through is cooked, stir
>> in an egg or two at the end if you like, and you're done. Forget
>> the fancy recipes and learn to do it by the seat of your pants and
>> you'll enjoy it more. Ordinary table salt works fine if you need
>> it, but soy sauce generally puts as much salt into it as I want.
>
> Then you might be using too much soy sauce 
You're putting far too much effort into some theoretical "correctness".
Fried rice is a bunch of leftovers thrown into a wok.