I was inspired by @evolutionofna on IG to make a simple healthier version of Chinese Fried Rice. I didn’t really go by a specific recipe, I honestly just did what I’ve seen done while I wait for my Chinese Fried Rice at restaurants with open kitchens. lol
This was my first time using liquid aminos, and I couldn’t really tell a difference. It tastes just like soy sauce with all the healthier benefits. All in all this was a tasty dish. I don’t like the lingering smell of seafood in my home, so I will have some vinegar boiling next time.
Any other tips for eliminating strong cooking odors during and post meal preparation?