Current Events > Just made fried rice for the first time

(+) Yeah! (+)

Didn't realize how small of an amount of soy sauce you need. It's tasty, but holy shit a little dab will do ya

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That's why I hate lite soy sauce; seems like you need to use way more to get the same effect

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oyster or fish sauce guys

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Pics?

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Song_Of_Healing posted...

Pics?

It's in the other room and i'm too lazy

edit: just did the standard, sweat some onions, throw in an egg for a sec, throw in some oil, then rice, then some soy sauce, let it all get to become friends and out into the tupperware

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Pic


@Song_Of_Healing

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Cleaning up after cooking is a HASSLE.

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Solid Sonic posted...

Cleaning up after cooking is a HASSLE.

it's not bad, and I don't have a dishwasher. just clean as you go

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The first time I made it it was amazing. For some reason I can't recreate it though so it's not as good.

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Did you use a wok? Ive actually tried my first time last week too. Slowly been adding more to it like shrimp. Gonna try to make it with chicken included tonight.

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What makes fried rice fried rice? Just putting it in the pan after you make it?

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C_Pain posted...

What makes fried rice fried rice? Just putting it in the pan after you make it?

pogo_rabid posted...

just did the standard, sweat some onions, throw in an egg for a sec, throw in some oil, then rice, then some soy sauce, let it all get to become friends and out into the tupperware

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Looks like your pan/wok wasn't hot enough since the rice is still wet. I'm also guessing you use freshly cooked rice. Unless your stove is the same as the jet engine ones used in Chinese kitchens, don't use fresh rice. The secret to good fried rice cooked at home is to used leftover refrigerated rice since it dries it out.

Another secret is to cook the egg seperately first, take it out, then throw it back in towards the end so your egg isn't super overcooked.

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andrewl923 posted...

Looks like your pan/wok wasn't hot enough since the rice is still wet. I'm also guessing you use freshly cooked rice. Unless your stove is the same as the jet engine ones used in Chinese kitchens, don't use fresh rice. The secret to good fried rice cooked at home is to used leftover refrigerated rice since it dries it out.

Yeah I have to work with an electric stove, so I can only do so much. My uncle has a butane torch/wok setup, but that has to be used outside, and it's a bit too chilly this time of year to try and replicate it.

EDIT: And yeah, I just used some leftover fresh rice I had used to for mealprep in other stuff.

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Nice

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I have no idea how to make it even after watching jamie oliver make, take out for me all the way

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I dont think ive ever made fried rice the same way twice. I just pour random amounts of sauces in til it tastes right.

Soy sauce, black bean sauce, hoisin sauce sometimes, oyster sauce, sesame sauce, soba sauce, etc.

I love making it whenever i have leftover meat. It works with anything!

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NES4EVER posted...

I dont think ive ever made fried rice the same way twice. I just pour random amounts of sauces in til it tastes right.

goddamnit this.

i never measure how much i use of each especially since i never use a standard amount of rice either which makes getting it right every time annoying.

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Just making a suggestion, but that fried rice can really use some greens.

Scallions will go a long way in not only making the dish look nicer, but it adds subtle freshness too. Maybe throw some frozen peas in there too.

ZannoL posted...

Just making a suggestion, but that fried rice can really use some greens.

Scallions will go a long way in not only making the dish look nicer, but it adds subtle freshness too. Maybe throw some frozen peas in there too.

Sometimes i just add frozen mixed veg and some fresh green onions right at the end of cooking. Gives it a bit of color.

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NES4EVER posted...

Sometimes i just add frozen mixed veg and some fresh green onions right at the end of cooking. Gives it a bit of color.

Same.

As an dude who's been taught the tradition way to cook Chinese fried rice, here's my simple recipe for chicken fried rice. You can substitute chicken with any other meat if you want.

2 cup of previous cooked rice. Refrigerate it for at least 1 day.
2-4 eggs. Beat the eggs
Quarter lb of chicken thigh, cut in small pieces. Marinate it with soy sauce and bit of pepper for 30min.
Chives. Up to you how much you want. Cut in small pieces
1 Tablespoon garlic powder
1 Tablespoon of black pepper
3-5 tablespoon of soy sauce.

Start with a hot wok or pan. Quickly scramble the eggs to about 75% done. Take it out of the wok/pan and put to the side.
Cook the chicken to about 80% done.
Toss in the rice. Rice will be dried up together, so try to break it up with your hands when you toss it in.
Cook until grain of rice is all separated. Toss the eggs back in.
Add garlic powder and pepper, stir fry it for 20 second
Add 3 tablespoon of soy sauce. Stir fry it until rice is dry. If taste is still bland, add more soy sauce.
Keep cooking until rice is dry, and throw in chive. Give it a quick toss and you have fried rice

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There is other sauve than soya if you want to develop. My Chinese store have 20 other sauces.

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