chow mein is normally topped using a thick brown sauce, whilst steamed chow mein is mixed with soy sauce right before staying served. From Wikipedia
Weighing down the rice packs the rice together a lot more tightly because it sets while in the fridge. This suggests you can Reduce neater pieces and they will crisp up far better. Its also just normally seriously annoying any time you get very little unfastened bits of rice from the pan after youre frying up the rice cakes!
Nonetheless, supplied the flavour of your rice cakes is pretty neutral as an alternative to specially Asian, theres stacks of topping solutions! Heres some Suggestions that come to brain:
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