Fried rice
- Thread starter Worf
- Start date
I've found that the best most fragrant brand is the one that comes in the bright yellow packaging at any chinese grocery. Can't miss it, it's the only one.
When you cook it, use about 10% less water than recommended and cover the lid so that the steam recirculates within the pot. Also, add a drop of oil then fluff up the rice.
Then ladle out the rice onto a baking pan on a flat layer and leave it in the fridge overnight. That should dry out the rice and make it ready for cooking.
When you cook it, use about 10% less water than recommended and cover the lid so that the steam recirculates within the pot. Also, add a drop of oil then fluff up the rice.
Then ladle out the rice onto a baking pan on a flat layer and leave it in the fridge overnight. That should dry out the rice and make it ready for cooking.
I didn't realize this fried rice thing would get so much traction. I guess that horny guys know something or two about cooking.
The point about the rice cooker is good, since I have a friend with a cooker and it always comes out fluffy.
I stopped buying parboiled rice a long time ago and won't go back. I think I will try the jasmine rice. I always thought it had a jasmine flavour (I don't even know what that is) but maybe not. Also the basmati rice. Or, I may as well just ask the grocery store.
The point about the rice cooker is good, since I have a friend with a cooker and it always comes out fluffy.
I stopped buying parboiled rice a long time ago and won't go back. I think I will try the jasmine rice. I always thought it had a jasmine flavour (I don't even know what that is) but maybe not. Also the basmati rice. Or, I may as well just ask the grocery store.
ah so
having worked in my freinds chinese take out restaurant for a whole 2 hours, i certainly learned how to make the rice, and how they did there bacon egg foo young.
the rice needs to be cooked in rice cooker, for sure, however i later learned working as a chef, that using a steamer works even better,
must use long grain rice, not uncle bens or anything like it
with steamer method you can mix in a lil of whatever you want to in teh water very easily, hands mix things best, add peas, diced carrot, etc...whatever you can think of, great time to add very lil soy sauce
if you have mixed your rice and water correctly, and put your rice through colander of rinse water before you steam,it will always come out never sticky together like
then, transfer the portion you want to a high heat, seasoned wok only, and flip with utensil, there is actaully a rice fliiper you can get in a china town food shops, or good cooking shop
when the rice starts to pop, its done, like snapp, crackle and pop, your done and have great rice
having worked in my freinds chinese take out restaurant for a whole 2 hours, i certainly learned how to make the rice, and how they did there bacon egg foo young.
the rice needs to be cooked in rice cooker, for sure, however i later learned working as a chef, that using a steamer works even better,
must use long grain rice, not uncle bens or anything like it
with steamer method you can mix in a lil of whatever you want to in teh water very easily, hands mix things best, add peas, diced carrot, etc...whatever you can think of, great time to add very lil soy sauce
if you have mixed your rice and water correctly, and put your rice through colander of rinse water before you steam,it will always come out never sticky together like
then, transfer the portion you want to a high heat, seasoned wok only, and flip with utensil, there is actaully a rice fliiper you can get in a china town food shops, or good cooking shop
when the rice starts to pop, its done, like snapp, crackle and pop, your done and have great rice
I like to make fried rice with little bits of crispy bacon and big chunks of steamed chicken and choped upbits of shrimp. Another trick is to add 2 or 3 table spoons of chicken stock when you are stir frying the rice. If you use frozen veggies like the peas and carrots, add that to cook with the rice in the rice cooker. I also add fine chopped celery and sliced muchrooms.
Light and dark fried rice.
Orientals like to eat fried rice light, like the pic on the last page. In restaurants that cater to occidentals the fried rice is made darker. This is done by adding some dark soya sauce while you are frying the rice.
Light soya sauce salty and is added for flavoring, dark soya sauce is sweeter and is addedfor coloring because it is darker. If you add dark soya sauce, you only need a little to darken you fried rice. ( 1 or 2 teaspoon )
Orientals like to eat fried rice light, like the pic on the last page. In restaurants that cater to occidentals the fried rice is made darker. This is done by adding some dark soya sauce while you are frying the rice.
Light soya sauce salty and is added for flavoring, dark soya sauce is sweeter and is addedfor coloring because it is darker. If you add dark soya sauce, you only need a little to darken you fried rice. ( 1 or 2 teaspoon )
sorry but Chinese people exactly boils rice in a pot. did they have rice cookers 50 yrs ago? Most restaurants have these big iron pots the size of truck tires to cook rice in. try cooking rice for a whole restaurant in those baby rice cookers. some people like eating the crispy burned parts of rice against the side of the pots that form as part of the cooking process. similar to some middle east places that give u a piece of crispy rice with your kebab
You beat me to it Babyfinsta. Chinese restaurants use those automatic rice cookers cause it's convenient. As the informercial says "...you set it and forget it." 20 min later, ya got rice. Cooking in a pot or in a rice cooker, doesn't matter, ends up being the same shit. Just keep an eye on the pot or it'll burn fast.
And thats flied lice you plick...
And thats flied lice you plick...
Last edited:
I guess using your criteria.
You don't order any meat in a steak house either, steaks are aged for 2 weeks. You don't order anything with cheese, bread crumbs or yogurt.
The rice has to be firm, so it is recommended that you use rice that has been cooked and let cool. If you use rice that is too soft you end up with fried mush. I find that if you use the right amount of water, you can use rice straight out of the rice cooker. If you wait too long after the rice has been cooked, it drys up too much and gets too hard to fry.
Fried rice is an orchestra of bland flavors, to make a good fried rice you must add the right quantities of veggies and meats and cook them for the right amount of time. If you make a fried rice and there is an overwhelming taste of one ingredient, then you will know to add less or cook it more the next time. Especialy at this time of year when we have an abundance of fresh veggies, there should be hints of each vegetable in the fried rice at the same time the taste of the shrimp chicken or meat like bacon or smoked ham.
wWw
wWw
