<p>I also do the garlic and ginger after the onion since I find I’m a lot less likely to burn the garlic yet still get that same burst of fragrance when I throw it into the wok.</p>
<p>As a bit of a side question, I had some rice the other week at a Vietnamese restaurant that was pretty unique. It felt like it was medium grained brown rice that had been chopped in half prior to cooking. It tasted like brown rice, but the texture in my mouth was much closer to cous cous. I tried throwing some uncooked brown rice into a food processor, but all I managed to do was chip off some small edges and make a little bit of rice powder. I don’t think they did anything after cooking it since that seems like it would just gunk up the blades. Is this some sort of cracked rice I’m not familiar with? (Or, alternatively, does anyone have any tricks to decrease the cooking time of brown rice?)</p>