/ck/ - Food & Cooking

oomommy

>>19124464
>eating fried rice with chopsticks

>>19124464
ancient chinese secret

>>19124464
Wouldn’t you like to know, weather boy.

If you have regular boring fried rice you are two minutes away from omurice. Cover it with an omelette and squirt some Kewpie and ketchup or any sauce of your preference on top.
Adding sauce that isn't just regular soy sauce. Even regular ketchup and BBQ sauce can be interesting in fried rice because the sugars brown quite quickly and give everything a toasty aroma. If you're fancy you can try curry paste.
Garnishes: shred up some nori, toasted (or untoasted) sesame seeds, furikake
Top with another egg cooked however you like. Egg yolk is nature's sauce
You don't need to defrost peas or corn if you're adding them, they'll cook through when added at the end just from the ambient heat of the dish
If you add spring onions/scallions you either want to add them at the start to infuse the oil, or at the end to maintain fresh crunch
A teaspoon each of MSG and white sugar always makes fried rice better
Don't overthink it, you can make it with any rice as long as it isn't soggy

>>19124464
Ok the secret is fried rice ain't worth the effort. It's just a greasy takeout afterthought.

>>19124516
ancient chinese secret, huh?

Why not upgrade to refried, deep-fried rice?

I don't use leftover or pre cooked rice.

>>19124464
NO vegetables

>>19124610
>Egg yolk is nature's sauce
I'm concerned that the heat from the rice may cook the egg. Is there some way to avoid this?

I buy it at the chinese shop and microwave it with icecubes to rehydrate throughout the week.

>>19125131
>>19125131
>microwave it with icecubes to rehydrate
200IQ

>>19125149

>>the ice heats the rice

>>19124464
The first step is to learn to cook rice properly.

Most of you are so stupid you cant even do that right.

Fish sauce
oyster sauce
regular garlic as well as fried garlic as a topping

Alot of you think you know how to cook right but you dont. You fuck it up royally.

I bet none of you can show me rice you cooked properly.

>>19125172
What, are you going to show them how to cook rice with an imported Japanese Donabe, anon?

>>19125175
Please stfu and stay in your containment thread you created yourself.

Yea see you know that rice shows the weakness of the cook. If you cant make simple rice your a lousy cook.

>>19125180
Once you know how to cook rice properly you can do it in a pan. Rice cookers automate the process.

But if you dont know the fundamentals of cooking rice your rice will turn out like trash.

>>19125183
Hello friend

>>19124464
https://www.youtube.com/watch?v=qURmdmgCCOI
https://www.youtube.com/watch?v=5ZH43ej3wys
>A 2:1 blend of US Long Grain Rice (for distinct texture) and Jasmine (flavor) sometimes presold as a "Fried Rice" mix, washed 2-3 times
>Use Light & Dark Soy Sauce instead of a single general soy sauce
>Shaoxing Cooking Wine
>Use a bit of sugar to counterbalance the saltiness of the sauces
>Cook the rice in a rice cooker or steamed and let come to room temp before chilling overnight uncovered to dry out
>Finest dice of veggies you can manage
>VERY Thinly slice meat and wash it in the sink over running water and squeeze out moisture before marinating with baking soda to keep lean protein from toughening under high heat
>Brown off the meat first leaving it purposefully undercooked to finish with added back for the final mixed fry
>Fry each component separately wiping out and re-oiling the pan between ingredient batches
>Spread out even thin layer of rice to fry and dry out
>Add all ingredients together, mix and push aside
>Add whatever fry sauce you want at the end directly to the exposed scorching hot side of the pan to cook it directly and slightly boil off before mixing the fried rice mix into it
>Finish with scallion, sesame seed, and toasted sesame oil

>>19124464
Always have little cubes of spam

Its best to cook the rice the day before. You use leftover day old rice like that for the best results.

>>19125102
Not really unless you prefer to eat cold rice. The yolk loosens up but shouldn't cook through. Don't excessively mix the yolk through, that should help.

>>19124464
Msg

>>19125237
Probably one of the only situations where washing meat is advised. Washing meat agitates the surface and also helps when you're making steamed meat dishes like steamed pork ribs. Just make sure you sanitise your sink properly afterwards.

>>19125041
You don't need to, either. Fresh rice always tastes better. But fried rice is also one of those 'utility' dishes that represents one of the best uses for leftover rice. I wouldn't go out of my way to refrigerate rice just to optimise my fried rice cooking process if I want to eat it now.

>>19125173
>Fry garlic in oil until crispy
>Strain and use garlic infused oil to fry the rice
>Add crispy garlic back in as garnish

>>19125237
>Mahatma
Possibly named such as a way to court euro-american hipster interest. I doubt indian brands would be called something like this
>not basmati rice
>jasmine long grain wtf mixture.
like the mutts themselves, it's an incoherent mix worse than its' several parts
>perfect for CHINESE DISHES
No chinese would ever call it that. they'd say cantonese or szechuan or whatever else, and they wouldn't buy a fucking blend

This is one of the most american fucking things I've seen since pancakes and sausage on a stick

>>19124610
Few more that I like to do:
Add a splash of shaoxing wine to your eggs along with the standard salt/white pepper while beating them. Gives them a flavourful, boozy edge. Replace with mirin if going for a Japanese style fried rice.
Fried rice is the ultimate leftovers dish. Use it to breathe new life into any leftovers you might have. Meatloaf is a formidable protein add-in, crumbled sausage, leftover rotisserie chicken, half-eaten pad thai, literally whatever you can think of.
Crush up a packet of instant noodles (my favourite is Shin Ramyun but literally any wheat-based instant noodle works), pour into a bowl and add all the seasoning packets. Add just enough boiling water to cover and let it sit while you cook the rest of the fried rice. At the last minute, toss in the contents of the bowl for instant noodle-flavoured fried rice. Bonus: reserve some crushed bits and don't cook them through for extra crunch.
Those jars of 'flavour base' you can get at Asian groceries for things like black bean beef, tom yum soup, etc. are also incredible in fried rice. Make sure you make space for it to fry in the wok instead of just tossing it through the rice.
Animal fat > vegetable fat. If you aren't vegetarian just try cooking fried rice with lard instead of your usual seed oils or whatever you normally use. Tastes way better

>>19124464
Adding chopped up fake "lobster" or "crab" as the protein near the end of cooking the fried rice isn't completely terrible.

>>19125180
kek underrated, not samefagging

>>19125317
keeping portions of diced chashu pork in the freezer is more acceptable

>>19124610

>>19125280
he points out several times in the video that this is catering to how american 'chinese' fast food places make fried rice compared to what is done in china you shitposting autist

>>19125395
What video?

>>19124464
Just make proper pilav rice.

>>19124464
weipa seasoning

>>19124464
>What are your fried rice secrets?
I almost never make plain rice, so my leftover rice is always flavored in some way. Then I match the ingredients for fried rice to the flavor. Pic related is "Orange Rice" made with garlic, onion, ginger, 5 spice, and white pepper, then fluffed with fresh orange zest and juice. Tomorrow I'm going to fry it with sesame oil, tamari, snap peas, pork, and green onions.

>>19124464
Even with alll the ingredients fried rice is still a boring dish. Rice makes every dish boring.
It's just there to fill your stomach in a cheap way.

>>19124464
instead of peas and carrots I uses sprouts and scallions

>>19124464
My secret for fried rice is [something I watched a shitty youtuber do that I've never actually done myself because I don't cook] and you're a faggot if you don't do what I do

>>19124464
what this anon said>>19125237
alex' fried rice series featuring a chinese michel star chef is also worth watching if you want to learn more

https://www.youtube.com/watch?v=1L5qBMtFXBs&list=PLURsDaOr8hWXrUVKlMznkZOuvDv82XSB8&index=10

>>19124464
Fry the egg white and yolk separate and before adding the rice
Add seasame oil near end
Msg

>>19125395
>> shitposting autist
Is anyone not?

>>19125380
Kill yourself

>>19125280
Mahatma brand rice has been a thing for decades, you trannie moron.

>>19125238
THIS SO MUCH. You're not eating real homemade fried rice if it doesn't have tiny cubes of spam in it.

>>19125898
not me. i'm a smart cool chad

Green onions. Using hot rice. I put eggs in the pan, break the yolks, and dump hot rice into the eggs before they are cooked through

>>19124464
By not making this crusty goyslop I save on both time and money.

>>19124464
mix the raw egg with the rice while cooking so it coats every grain. dont be a fag who cooks it separately, chops it up, then adds it in the end like a fucking pizza topping. if you do this its 100% shit and bland

i do every component separately and only add them together at the very end

>>19124464
I just have my shrimp fry it up
comes out perfect every time

>>19124464
Has to be made with the leftover rice. If it's fresh rice made just for fried rice, it sucks

>>19124464
Fried rice. FRIED rice. Not sauteed rice. FRIED. HOT OIL. HOT HOT.

>>19124464
I usually buy one of those fried ducks they sell and separate the meat from the bones, use the head and bones to make some stock and cook the rice with it, fry the veggies, shrimp, duck meat and chinese sausage, add half spoon of achiote paste, two spoons of oyster sauce, one spoon of soy sauce and keep frying everything for like 3 minutes until sauce starts evaporating, then add rice and chopped omelette, continues frying until everything is golden brown.

>>19127872
sounds delicious
why achiote paste?

>>19127375
fuck you beat me to it

>>19127999
just to make it look good, it's really not necessary but it adds to the presentation

.

>>19128046
kek was expecting some sage wisdom and how it is similar to some chinese paste and adds flavor, appreciate the honesty though

>>19125576
>fluffed with fresh orange zest and juice
is... that any good? That sounds like a very odd combination that could get overpowered by the orange quickly.

I get my fried rice from Vietnamese restaurants rather than Chinese.

>Leave the rice in the fridge for a day before cooking
>cook the veggies first, then the egg, then the meat, then add the rice and mix
>use a good soysauce like pearl river bridge
>>19128266
Same

You guys mess up the simplest stuff.

>>19128266
>>19128273
why?

>>19125154

**the coldness of the ice heats the rice

use both dark and light soy sauce. use fish sauce. use oyster sauce

>>19128534
all of them at the same time?

go watch wang gang on repeat

>>19124464
Do you like the fried rice to have spicy peppers? Sometimes adding those in small amounts will make it a great dish.

>>19128647
I love some serrano chilis (very thinly diced) in my fried rice or stirfry

cook egg first and dont remove it from pan

>>19124464
Cook scrambled egg seperately.
Heat oil.
Add cooked rice.
Stir.
Add soy sauce.
Stir.
Add whatever else you want like leftover chicken.
Add egg back in.

>>19129027
>>19128978
its better if you fry the egg and the rice together otherwise you have awkward chunks of egg.

>>19124464
I guess most people know this already, but use sesame oil for that Chinese take-away flavor

>old rice, (not really a secret
>sesame oil
>fried egg on top
>Japanese curry

>>19127872
This guy fucks. That sounds amazing.

>>19124641
Plus it's poisonous: https://www.sfa.gov.sg/food-information/risk-at-a-glance/fried-rice-syndrome

>>19124660
Yes. Grated blue whale foreskin. Veeery potent. You buy? 70 dollar.

>>19127872
sounds delicious friend

>>19129108
get better sesame oil. it makes a huge fucking difference since you can't do wok hei at home. yeo's is god tier but lee kum kee is pretty good as well

>>19127872
aww look hes taking a lil nap
sleep tight ducky

White pepper powder.