When cooking stuff like fried rice, I often run into a problem that the sauces don't really mix throughout the rice, rather just attach themself on a small bit of it. Any way I can fix this?
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As mentionned. The answer is probably just stir it more. Martin Yan often quoted.... "It's stir-fry, not sit-fry".
That said, if you want to distribute it more without changing your salt:rice ratio, you could thin it out with water (I'd start small; a tablespoon or two) or low-sodium broth. That'll ensure more of the "sauce" gets spread to various grains. If your heat is right, most of the water should evaporate pretty quickly, while you stir your rice.
talon8
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While fried rice is cooked with almost constant motion, as mentioned in the comments, I'll add that you can successfully make fried rice without a wok. In either case, to ensure proper mixing, you also want to be careful not to overcrowd your pan. Too much rice will not only make it harder to mix, but will also make the browning/frying more difficult to achieve. It also helps to use day-old rice, or rice that has been refrigerated. This cold rice is less susceptible to breaking apart when you mix. So, the key, in general, is to mix well.
