I want Fried Rice!
Back in my mom's neighborhood, every Chinese joint made it. Here their rice is more like big balls of goo. I crave fried rice. It was yellow and it had tinny pieces of ham, egg and vegetables. All I know is I'm gonna need the special fry pan, "the wok". But I have no idea of how to make it.
Do you know how to make fried rice? Any tips? Please let me know what ingredients/tools I should get, I'm gonna go shop for groceries soon.
The Fried Rice Craving guy
They sell very good Woks: http://www.wokshop.com/HTML/products/woks/woks.html
As for how, google is your friend. :)
Fried rice is best made with some day old, left over rice.
Yum! Comfort good. I don't use a wok, works fine in my cast iron skillet. If I don't have Lop Chong, I use bacon... I'm hungry...
Fried rice is pretty dang easy to make.
Chop up your meats.
Chop up your veggies.
Cook your rice.
In wok, stir fry meat (season to taste) and remove.
Stir fry veggies (season to taste) and remove.
Scramble an egg (or two) and stir fry that, leaving in wok.
Add rice to wok and add some soy sauce.
Toss the rest of the stuff back in.
Don't forget to use some oil to keep stuff from sticking. I really like the flavor of sesame oil, so I tend to use that. Season with whatever you like. Salt/pepper/sesame seeds/cayenne pepper/etc.
I could live off of fried rice, especially Thai fried rice. Everything tastes good in fried rice. I had fried rice with spam in it once when I was a kid, even that was good.
Originally Posted by overthere
I just spent a few minutes in a cooking forum and was going through a burger thread.
I feel like grilling a good burger tonight.
The fried rice has been prepared and consumed with much happiness.
I leaved rice on cooker with wife in charge and went to x-mart. I picked up a 12 inch wok, really deep, 12 bucks. Then pass through the electronics section where I saved an innocent woman from a dumb employees advice (a 2Gb flash drive IS NOT what you need to back up your whole computer). I proceeded to the grocery section for some soy sauce, garlic, spices and stuff. Came back home. Rice was already cooked and cold. I tossed everything inside the wok, stirred for a few minutes and YUM.
I can't believe it was that good, being it was my first time and I only had a vague idea of what to toss in. I made enough for 4 people. Wifey and I ate it all.
Note to self: Ride hard tomorrow to burn all this off... :D
I make fried rice all the time. The most important thing is to get a good rice cooker--it will make your life so much easier. Here's an example: http://www.target.com/Oster-Rice-Coo...e=1&rh=&page=1
Then you'll need a wok. The heavier the better--the food will cook more evenly.
JoelS pretty much already has it covered but I'll go ahead and add the way I cook mine.
1. Put the rice and water in the steamer (this will take about 15 minutes) and start cooking.
2. Start cooking your meat in a skillet.
3. When the meat is getting close, and the rice is done steaming, start heating up some vegetable oil in the wok.
4. Chop up the cooked meat on a cutting board.
5. Put the rice and meat into the wok and liberally coat with soy sauce, and turn the heat down to medium. If you are putting in anything frozen, do so now (I use frozen peas).
6. Start frying some eggs on the side in the skillet.
7. Throw thawed veggies in now; chopped carrots, chopped onions, whatever you want into the mix at this time. Continually stir the rice mixture as it cooks. If you like a sweeter taste you can toss in some butter.
8. When the egg is done chop it up real fine and throw it into the wok.
9. Season to taste with salt, pepper, and soy sauce.
I just came home from work and guess what? My wife had just prepared some fried rice. I'm tired and am not in a picture taking mood this evening so there will be no food photos.......:D
+1 on the leftover rice. Instructions? No one makes it the same, sometimes w/ Spam, sometimes w/ longanisa, sometimes w/ just garlic & egg...man, I miss Mom's fried rice. A decent rice cooker is always nice to have around, not an option not to have one at my place.
Oh, and I should mention I don't really cook with recipes, so you'll have to come up with your own quantities. good luck! :)
I dunno about the yellow kind, but here's my method:
heat oil in wok. HOT HOT HOT
crack & scramble 1 egg. pepper.
pour egg in pan, rotate pan so a thin "pancake" of egg forms
flip if you can, otherwise cook on 1 side
should slide easily out of pan
roll it up
cut into slices.
back to the wok:
heat a little more oil in wok
season with a little bit o' fresh grated ginger
throw in the rice!! (day old, refrigerated)
throw in meat, egg + veggies (I like bean sprouts, shredded carrots, chopped green onion)
heat em up
at the last few minutes throw on soy sauce to taste. (just the very last few minutes, or it will dry out!!)
sometimes i mix a little "chinese 5 spice" into the soy before topping. VERY little of this goes a LONG way.
I am so making some fried rice for tomorrow's lunch.
Great idea! Thanks!
Dang it all, now I want fried rice! I know what I'm making for dinner tonight.
So do I.
Originally Posted by JoelS
Strikes heroic pose.
Off to City Wok!
you can expediate the rice-cooling process by spreading it out on a cookie sheet and throwing it in the freezer while you're working on the other steps.
I also would not use minute rice... ever... for anything. go for the good stuff :)
I always cook with Jasmine rice. It has an excellent flavor and aroma. These packages are nice because you can reseal them easily:
As I type, I am eating fried rice from the only Chinese restaurant in town. Thank you to the OP for my delicious lunch.
did you find the extra little something I left in it for you?
Originally Posted by jsharr
the shrooms were from you? thanks.
Here's a technique I use and really like the results of (makes a little less work too):
I stir fry all ingredients except egg first with oil etc.
Next I push the rice and stuff against the walls of the pan leaving a well in the middle.
I crack my eggs into the well and start stirring it to scramble.
Once the egg is almost cooked but still a little runny, I incorporate everything and continue to stir fry.
Last step is to season with soy sauce and any other seasonings.
This method uses the rice to separate the eggs into little bits while they cook. You also end up with little bits of rice fused with egg that ads another dimension of texture. Plus, it's easier than cooking the egg and chopping it separately. Remember that fried rice is an easy catch all left-overs dish.
no...Tude supplied those. I'm not sure what she did to them before throwing those on the plate.
Originally Posted by jsharr
So, you must not have seen my little surprise. maybe it crawled off before you got the plate.
Originally Posted by unwieldy
There are kinds other than Jasmine? :lol: j/k Milagrosa...man, the best. Those packs look mighty small.
Yup, friend rice is generally better with leftover rice. In a Chinese restaurant, white rice that don't get eaten by customers when served gets thrown into the fried rice pile. ;)