Use Chinese rice, not because it's better but because it's cheaper. You White guys charge way too much for rice! Cook, in rice cooker or steamer, with not too much water. Ratio of rice to water should be 2:1. Let cool then put in fridge overnight. When you take it out of the fridge it should be nice and hard. Use a plastic kitchen utensil to break the rice up. It should come apart almost grain by grain. This is an ancient Chinese secret. Please do not spread it all over the internets!
Fried rice
- Thread starter Worf
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yes. most people at home today do use one of those rice cookers as its non stick and u dont have to worry about burning. however, i still know some people that cook it at home in a clay pot or metal pot. obviously cleaning is much more laborious. however, the idea that rice never comes out right if u use a pot is crazy.
Geez, dont give away all the secrets. At least you still have secret of Calgon...oh wait....shit!
The video pretty much shows how to do it, but I would add mixed veggies, sliced mushrooms ( the brown ones are tastier than the white ones ) and some chopped smoked ham. What you will get is something like in the pic on the first page.
Be careful with the soya sauce, some are more saltier than others. I usualy put about 1/4 the amount that guy in the video put on his, maybe my soya sauce is saltier than his.
Be careful with the soya sauce, some are more saltier than others. I usualy put about 1/4 the amount that guy in the video put on his, maybe my soya sauce is saltier than his.
I just made the most amazing fried rice, it was a little different than my usual because I used some of the ideas from this thread. I fried the rice like in the video and added the shrimps and scallions, but I also added sliced fried mushrooms and mixed veggies ( diced fresh carrot, frozen peas, shredded thin skinned green peppers, fine ded cellery ) and some steamed chicken drum sticks. ( I placed the chicken into a pot of water and elevated it on a pyrex plate and slow steamed it. when the chicken was cooled I shredded the meat ) When you steam chicken, chicken stock will come out of the chicken on to the dish, I placed the dish into the fridge and cooled it and skimmed the fat off and added the chicken stock to the fried rice as I was stir frying it. This was the best fried rice that I have ever made, better than I have tasted in any restaurant.
It is fall and we have an abundance of fresh vegetables, why complicate the fried rice with fish sauce and spices?
- I use cooked rice straight from the rice cooker, if you know how much water to put in you can make perfect rice about an hour or two beforeyou need it for fried rice. WhenI make fried rice I dump a disk of cooked rice straight into the wok and break it up as I cook it.
- I never use MSG, if you veggies and meat are fresh you do not need MSG.
Natural flavors do not need enhancement. ( MYTH - MSG will not make stale food taste better, it is a flavor enhancer. It will make you stale food taste more stale. )
- All you need is a good quality light soya sauce. Fish sauce smells like barf.
- Garlic in fried riceis too over whelming for me, I never use it in fried rice.
What you want in fried rice is an orchestra of fresh flavors.
- I use cooked rice straight from the rice cooker, if you know how much water to put in you can make perfect rice about an hour or two beforeyou need it for fried rice. WhenI make fried rice I dump a disk of cooked rice straight into the wok and break it up as I cook it.
- I never use MSG, if you veggies and meat are fresh you do not need MSG.
Natural flavors do not need enhancement. ( MYTH - MSG will not make stale food taste better, it is a flavor enhancer. It will make you stale food taste more stale. )
- All you need is a good quality light soya sauce. Fish sauce smells like barf.
- Garlic in fried riceis too over whelming for me, I never use it in fried rice.
What you want in fried rice is an orchestra of fresh flavors.
Who needs a cooking forum. After all, as is, we've learned now how everyone can sit back have the best burger, the best beer and great fried rice. What's for dessert?
One of those things I feel stupid asking... WTF is fish sauce? It's not really, you know, sauce from a fish... is it?
And, now that we've learned how to make fried rice (more interesting than I ever would have guessed, btw), how do they make the seasoned rice that you get with jerk chicken, jerk pork and stew beef in the jerk places?
I find the secret to good fried rice is (I don't think it has been mentioned and is most important) is the soya sauce. Fried Rice is great, you can add anything as discussed. But the best soya sauce is "China Lily", I have used this brand for like 40 years. The only problem is it is so hard to find these days. Whenever, I find it I buy everything they have and I finally run out. Out West, it was every where, when I moved to Ontario I found it very hard to find. It is made on Toronto. If anyone can tell me where to find it around Duffern/Dupont or a Chinese Grocery nearby, I would love to know. The worst is Kikkoman.
It's like soya sauce, which is made with soy beans. Fish sauce is made with extract from fish. Very common in Vietnamese dishes.
You have to use long grain rice. Cooking in a rice cooker or pot does not matter. A rice cooker generally ensures the rice is optimally cooked. If you use a pot you just have to know what you are doing and not over or under cook.
After rice is finished put it in the fridge overnight at least. You use it to make fried rice the next day. This dries it out and makes it less sticky the next day. You add soya sauce and some water when cooking with whatever ingredients you want.
and voila ... you have friend rice.
After rice is finished put it in the fridge overnight at least. You use it to make fried rice the next day. This dries it out and makes it less sticky the next day. You add soya sauce and some water when cooking with whatever ingredients you want.
and voila ... you have friend rice.
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I agree that Kikkoman is not one ofthe better soya sauces, I belive it is Japanese and made in a different style.
Hey, terb should start a new section.. Member recipes. It looks like it will be a hit.
Regarding the rice with jerked chicken (ie, rice and peas, NOT peas and rice) that is a more complicated process, and it is something the average person won't get correctly. Ask a West Indian, and you will get a ton of different ways to do it. Sometimes mine comes out good, other times it comes out not so good. But, the gravy is also important. If you don't have the right meat dish gravy, then the rice is just plain dry rice and peas. Jerk chicken and pork don't usually have any gravy with them (you can make gravy for the jerk chicken and pork, but you have to know what to do). The stew beef includes gravy, also the oxtail. So, you are going to have to cook oxtail and stew beef, which make it even more complicated.
Guys, I still use a pot. It comes out perfect. You just have to know how to do it (ie in a nutshell, when it boils, turn down the heat and cover the pot until finished). But I should get a cooker since it is more convenient.
FYI - I asked a Greek restaurant owner how they make that yellow rice they serve with suvlaki. He told me that they throw some powdered chicken soup mix into the rice and some dried parsley.
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