/ck/ - Food & Cooking

Add about a tablespoon of oyster sauce.

>reusing day old rice
tired of this meme
the real secret is msg. lots of it.

>>12900758
Asian guy here. its true though. fried rice I just a way to use the old cold rice instead of throwing it out like white people do with their leftovers

plus if you make fried rice with relatively newly cooked rice it ends up mushy from being overcooked

You should use more oil than you think, I know it's not healthy, that's why I make it often but that is the secret.

>>12900776
*don't make if often

>>12900755
Came here to say this

>>12900776
Asian guy here again

also this. when I started to learn how to cook I was shocked at how much I had to add whilst mid frying to get it right. first few attempts were not quite right. my mother probably put way more than I do too growing up

>>12900712
Protip:
Japanese fried rice: delicious
Chinese fried rice: literally chicken feed
>Dubs confirm

>>12900712
high heat

>>12900892
fail

>>12900712
How I do it and how you should do it. I am a white dude with white guy sensibilities, so keep that in mind.

1. Cut 3 rashers of thick cut bacon into small strips of size roughly .5"x1", fry until almost crispy.

2. Remove all bacon pieces and bacon fat except above 2 tablespoons, reserving the rest of the rendered lard.

3. Add in 2 cups of fridge temperature white rice along side of 1/2 cup of frozen peas and carrots.

4. Fry for 2-3 minutes until the rice develops brown color and vegetables begin to steam. While steaming, beat 2 eggs until frothy.

5. Move the rice and vegetables to one side of the pan, and scramble the eggs in the other side of the pan using some of the reserved bacon fat. It is okay and even preferable if some of the egg comes into contact with the rice.

6. While egg is beginning to scramble, prepare in another bowl a mixture of 1tsp of brown sugar, 2 tbsp of soy sauce, 1 tbsp of rice vinegar, 1tsp of fish sauce, and 1 tbsp of toasted sesame. Whisk to combine.

7. When eggs finish scrambling, mix eggs into rice and return cooked bacon to the pan.

8. Turn on high heat, pour over sauce mixture, and stir to incorporate. Continue stirring until all visible liquid is gone.

9. Remove and garnish with freshly chopped cilantro and Sriracha served optionally on the side.

>>12900770
>fried rice I just a way to use the old cold rice instead of throwing it out

yep but this is on a board where people buy croutons so they won't understand what you're saying.

>>12900952
>frozen carrots
carrots last for weeks in the fridge and are one of the cheapest vegetables possible and take almost no work to prep and are inherently useful when they're a bit old to make stocks with

why would you ever buy frozen carrots??

>>12900963
Because they are precut to the proper size along with frozen peas. Also, the amount of effort it would take to dice the carrots, in my opinion, is not worth the marginal increase in flavor that would be provided by fresh carrots.

>>12900974
It takes like 15 seconds to dice a carrot lol

>>12900983
>implying anyone on this board has knife skills

>>12900959
Reusing old ingriendients or leftovers has a bad rep. Sometimes people buy delicate ingredients and freeze them, of course it will not be as good. I want more people to realize that with some foods you lose zero quality, freeze your bolognese, freeze your chily, make croutons from old bread it's still great.
If you buy an expensive filet, maybe don't freeze that one.

>>12900999
i really like dicing vegetables
it's fun

>>12900999
Knife skills are fun though. I was pretty good at Starcraft and at some point I realized I can do similar things IRL, in the safety of my own kitchen of course. Perfect high speed dicing is very satisfying to me.

>>12900983
No, more like 30 seconds for the actual dice to get to the appropriate size. Then you have to wash your cutting board and knife, which adds another minute or two onto the prep time.

And I challenge you to try to tell the difference between using fresh carrots and frozen carrots in this recipe.

>>12901015
>I challenge you to tell the difference between fresh and frozen vegetables
.

>>12901027
>t. shit home cook who doesn't know how to optimize recipes for both flavor and prep.

>>12901057
Not him.
I had problems cutting vegetables too, but at some point it just became extremely easy. Dicing one carrot, or one onion or whatever is nothing.
I am not some elitist, frozen veg is fine, but it's just very fast for me after a bit of practice.

>>12901073
I have great knife skills as well. I can finely mince 4 cloves of unpeeled garlic in under 30 seconds. I agree, knife skills are very useful in the kitchen. However, doing extra meaningless work is not.

>>12901009
>I was pretty good at Starcraft
No, you weren't.

Msg
Sugar
Butter or Lard

>>12900758
>>12900770

No you are both fucking retarded. You're supposed to use sweet asian rice and yeah, you cook it the day before so it get's sticky.

I literally work in an asian restaurant where they make high end sushi.

>>12900712
>besides giving yourself chroniuc food poisoning

Mmmm it's just not great fried rice without the week of constant shitting and vomiting afterwards!

>>12900712
using spices like ginger and garlic and soy sauce but too much soy sauce turns the rice brown and over salted. mixed vegetables and pre cooked meat too. that way the meat is only getting heated through and a little bit of egg for texure.

>>12901423
this, i thought re-heating starch was a major source of food borne illness

Most people don't have a 6kW gas burner, so you'll never make good fried rice.

https://www.youtube.com/watch?v=E7yj3Fi3R38

>>12901439

That's because you're a fucking idiot. If it doesn't have mold on it, it's not going to kill you. Where the fuck do you idiots come from? One day old starch will not fucking poison you, you complete moron.

>>12901413
And you're literally a cocksucking cum guzzling faggot

>>12901439
only if it wasn't stored properly. that happens from people leaving their cooked rice/potatoes/whatever out for days at a time without refrigeration. there's no issue as long as you refrigerate it soon after cooking and eat it within a week or so.

Don't put soy sauce or anything too wet. Whatever it takes to not make the rice mush.

>>12900712
using tons of oil as to coat every grain of rice.

>>12900712
salt and pepper

>>12901413
They don't make high end sushi in asian restaurants. Those are japanese restaurants. Chill out panda express frozen food reheater person.

>I'M CHINEEEEE!!!!!!

You can still make rice porridge with it. Add onion, lots of ginger, shredded chicken if you ave any. Serve it plain with some boiled eggs if you want.

>>12900952
Kill yourself

>>12900712
You can buy it at any Asian grocery and sometimes in the ethnic aisle of a regular grocer. It adds a ton of flavor to the rice that's just missing without it. Typically I'll start with this stuff for my garlic, ginger and onions and add my rice to that then the other fixins like egg, soy sauce and scallions and whatnot.

>>12901009
I don't want dog in my rice. Thank you though

>>12900770
I've never had mushy rice from it. I always use newly cooked rice. And as a white man, I think I'd know because my penis is larger.