/ck/ - Food & Cooking

>>14930054
Old leftover rice and MSG

>>14930054
Day old rice
A wok, or some sort of large surfaced pan that can handle high heat. A cast iron is usually a good alternative.
Tasty ingredients.

>>14930054
Buy it from a Chinese take out.

Seasoned oil

>>14930057
This.
Whenever I make it, it's never the same because here in the UK MSG is rare.

>>14930054
The perfect rice should be light and fluffy on the inside and crisp on the outside; triple-cooking rice is the best way of ensuring that this is the case.

The perfect rice begins with the rice, uncle ben's rice is your best variety.

1. Peel the rice and cut into small grains 7mm long by 1.5mm wide
2. Rinse the rice under cold water until the water runs clear – this will remove some of the starch
3. Add the rice to a saucepan of cold water and bring to a gentle simmer. Simmer the rice until they are soft to the touch but not cooked all the way through
4. Drain the rice and chill in the fridge until dry and cold – this will take at least 30 minutes
5. Preheat a deep fat fryer to 1300C
6. Fry the rice in batches for 7–8 minutes until a crust forms but with no colour. Remove the rice and place on a baking tray. Chill in the fridge again for approximately 30 minutes Once chilled, turn the deep fat fryer up to 1800C
7. Deep-fry the rice in batches for a second time for 4–5 minutes until crisp and golden – don’t overcrowd the fryer as this will cause a drop in the oil temperature
8. Drain on absorbent kitchen towel and season with salt before serving

>>14930057
This + wok hei

>>14930054
fuckton of msg, 10x of the recommended dose
trust me chink use it like it's a kitchen pepper

>>14930836
I'ma try this

>scramble eggs and add whatever you want, set aside in bowl
>butter, sesame seed and garlic in pan
>add rice
>toss while adding a little sesame oil and/or another oil
>once all rice has been oiled and it's sizzling, add arbitrary amount of mirin, rice vinegar and dark soy sauce
>toss until I feel like it's ready
>re add egg last step and toss.

perfect every time

>>14930054
https://www.youtube.com/watch?v=EvE5cYNXufY

You're telling me a shrimp fried this rice?

>>14930054
>>14930054
oyster or hoisin sauce + vinegar + Sesame oil

>>14930054
In addition to day old rice, don't just throw egg into it at the end and expect to get scrambled egg. It'll just make it creamy. Cook the egg separately.

>>14931403
But then I have to use two dishes. And I only have a small hotplate for food prep.

>>14931411
So 13+ posts in and now you decide to reveal that your question wasn't "How do I make good fried rice" but rather "How do I make good fried rice on a small hotplate"
Fuck you and fuck your shitty fucking thread. What a waste of everyone's time.

>>14931411
Well, then that sucks man

light and dark soy sauce, fish sauce, and hoisin if you have it.

>>14930054
frying it

>>14930958
>mirin
You're one of the few people I've heard of using this, most people I explain it to say "it's just expensive shitty sake"

>>14931411
Cook the egg, set aside. Optional step: stop living like an animal.

>>14930057
fpbp

A very hot cooking surface helps a lot too. I use a big cast iron skillet with a gas range on high heat. Obviously a wok on a wok burner is best but who has that at home?

>>14930836
I admired that you sat down and spent the time to write something so bewilderingly awful before I realized it's a mostly just a strange edit of a fries recipe.

>>14930883
but i thought too much msg causes a metallic taste?

>>14931418
op here. i'm not him. this is me though >>14932244

Jimmys Sate sauce + sweet soy sauce+chinese cooking wine.
Dry rice.
Lap Cheong.
Pak Choi added in the last few minutes.
And my secret shame, freezer peas.

>>14930054
Cook everything in small batches so it all actually gets some browning on it which adds a lot of flavor. I noticed a lot of places just add in everything at once so it's mostly just steaming instead of actually frying.

>>14930836
Uncle Ben's? For fried rice???

>>14931475
Just use cooking wine. Mirin is a bit sweet however so that probably helps.

>>14931475
Stop buying Aji-Mirin

>>14932275
If that's the only issue you have with this I have very bad news for you anon.

>>14932284
I stopped reading after that but I saw the other guys comment it was a french fry edit

>>14931475
Expensive? Maybe it's not the highest quality, but the only kind I can find is stuff that has salt added. This means it's not regulated as alcohol, and not taxed. Combined with not exactly being the highest quality to begin with, it's not very expensive at all.

>>14930054
https://www.youtube.com/watch?v=FrUfwpaNNIM

Leftover rice, MSG, wok hei, torture,

>>14930054
Uniform ingredient size and the fires of hell channeled into your pan/wok. If you don't have that then the fury of your ancestors is fine too.

>>14931411
Yeah that's not gonna work.

>>14932283
I only get the kind which has no syrups or sugars added, ever, otherwise what's even the point?

>>14932298
$10/bottle isn't too bad for me, particularly if I only use a teaspoon or so at a time, so I don't get why they say it costs too much. Maybe they're using it the same way they would wine, dunno.

>>14930054
Sesame oil and green onion

>>14932348
>and green onion
This is pretty important. Or even just a regular onion is fine. But if it's missing or there's not enough it never seems as good no matter what else it has.

>>14931475
While cooking I prefer Mirin to sake, I find that it adds a bit of sweetness and a small taste that sake doesn't give. I find sake incredibly bland

>>14930054
egg

>>14930054
letting asians make it

>>14930836
This came out surprisingly good

>>14931475
I got a big jug of actual mirin with almost no latin text on it other than the ingredients. You gotta go to an Asian store and shop mid to bottom shelf.

Anything you'd get in a mainstream grocery store is going to be expensive as fuck.

>>14930671
Here m8

https://www.amazon.co.uk/Ajinomoto-MONOSODIUM-GLUTAMATE-454G-1LB/dp/B0050O7N4C/ref=sr_1_5?dchild=1&keywords=msg&qid=1603200163&sr=8-5

£4.35 and it will last you fucking ages.

>>14932803
Haven't been able to find more than a liter bottle of real Mirin except for one specific asian store (Nijiya) unfortunately, every other one has additives

Zesting with ginger at the end. A small amount of freshly squeezed Citrus also helps.

>>14930057
Same anon here. This thread inspired me so I made some fried rice with eggs, hotdogs, and whatever leftover veggies I could find in the fridge for lunch. Seasoned with soy sauce, a little less than half a tbsp of msg, and some salt and pepper.

Came out pretty good I think, but I’m phoneposting so the photo probably won’t be great.

What do you guys think about stirring in the raw egg with the rest of the rice/veggies, a little before it's all done so it has enough time to cook the egg properly
Instead of cooking the egg on the side and mixing it in

>>14934216
Mine always gets caught in the rice and doesn't fry up properly

a relatively new pan
fried rice in an old pan is a pain in the ass

also butter
also day old rice is also true
also, if you add egg, you have to fry it separetely before frying it with the rice
otherwise you will get some sticky mush

Sesame oil and soy sauce is the secret

>>14934302
Well that's what I mean for it to be spread out evenly throughout the whole rice not chunks of egg

Or what do you mean not fry up properly, do you think it just makes the rice kinda soggy or what

>>14934216
That’s the right way to do it. Just clear a spot on the bottom by pushing the rice out of the way letting it cook for a little bit, then mixing it in

>>14934327
White ass recipe. Fuck off with your butter. Well seasoned pans and woks work better

chill the rice for a bit before cooking it in a very hot pan, and use the minimum water possible when cooking your rice

sautee it with some veggies that can soak up a bit of the oil and moisture from the rice too, the rice will be more firm and dry like what you get from restaurants

>>14934302
this, it makes it into horrid mushy slop

>>14934216
I prefer this, I like the eggy coating rather than chunks of egg. I basically fry whatever meat I'm using and set it aside, then get the pan ripping hot and pour in eggs and the dry rice immediately on top of it, and stir quickly and thoroughly until all the grains are coated. Then I add any vegetables by cooktime, season near the end with soy sauce, sesame oil, pepper, sambal, etc. and then re-add the meat. Scallion tops go in last and just barely heat through.

>>14934417
>woks
woks are basically impossible to use on conventional western stoves

>>14931475
>expensive
i've never heard this. also isnt mirin korean? anyway it's just the asian equivalent of cooking wine/sherry/brandy/etc -- shitty bottom-shelf stuff with added salt that you use to make food a little more robust

last i saw at the local flip store it was about twice the price of soy sauce iirc

>>14934410
As >>14934421 said, makes it into mushy slop. I don't want chunks of stuff in my egg unless I'm making an omelet. Egg in fried rice should be pure pieces of scrambled egg.

>>14930057
>>14930065
these. or just pop it in the fridge for a bit. i think it's something about the humidity, old rice is less wet and fries up better

>>14934410
>>14934465
to expand on what i said in >>14934421 the egg binds the rice, and is soft on its own, which isn't super pleasant for rice. you want rice to be feel like discrete grains. also when it's not mushy like that it takes on flavors better. coating everything in egg just makes it taste like egg

>>14934463
>isnt mirin korean
...No?
>shitty bottom-shelf stuff with added salt
...Also no! Don't get the garbage with added shit! Get hon-mirin. Using the cheap shit is like using ketchup instead of tomato/pasta sauce when making a red sauce.

>>14932848
>MSG
>Made in France

For some reason that made me laugh.

>>14934481
cooking alcohol needn't be good because in general the notes that make those alcohols enjoyable will be cooked off. your average cooking wine is basically just rebranded and overpriced boomer mom table wine. mirin is no different. it's basically just cooking rice-alcohol. if you want to be a hoity toity cunt who doesnt know shit, pour a bottle of high priced sake in instead.

>>14934481
>>14934463
korea DOES have something that's basically identical, but heavily sweetened, because of course something out of korea has 90 pounds of fruit sugar in a teensy bottle. i forget the name though but it's also a typical cooking hooch

>>14934515
It's not just the alcohol that makes the flavor, it's the whole process that goes into it. You'd be better off pouring grape juice into your food if that were the case.

what about coating the rice in egg before putting it on the pan/wok?

>>14934781
Why?

>>14930054
You could have used a picture of good fried rice to begin your thread with. That's a soggy garbage rice with canned veggies. How are we supposed to take your request seriously if you don't even put the time in basic ground work ?

>>14931418
Shut up you salty dumb nigger
>>14931411
Push the omlette to one side before cooking the rest, ideally reduce heat.

>>14930054
>Sesame oil, no other oil works
>MSG
>Day old rice
These are the essentials.

>>14935010
>Sesame oil, no other oil works
You shouldn't be giving cooking advice
Chinese cooking uses many different types of oil. Sesame oil is a finishing oil with a low smoke point, I have NEVER seen a Chinese chef fry rice in sesame oil. If you want to re-create the Chinese takeout taste at home, frying in peanut oil is your best bet.

>>14935010
lmao wowwww I hope this is a troll. If you fry with sesame oil, your final product will be overwhelmed by the pungency. Sesame oil is wayyyy to pungent to use in more than small quantities. See >>14935077

If you LIKE sesame oil, then once the rice is done cooking and off heat, DASH a tiny amount into the rice.

>>14934788
so it coats the rice. I've seen several channels on youtube do this. heres a couple:
https://www.youtube.com/watch?v=LyKEbVkarXw
https://www.youtube.com/watch?v=eY1FF6SEggk&t

would fried rice be better if its cooked in fat or butter or ghee rather than oil?

>>14934781
No this is the opposite of what you want. You're trying to reduce the amount of moisture that touches the rice. Fry your egg first before the pan gets super hot, then set aside. If you're adding meat, cook that next and set aside. Then once all the ingredients are cooked, put your rice in, fry for a minute and add all the ingredients back to heat through.

>>14935247
If your pan is properly hot, the butter will burn. Use a high heat oil like peanut. Ghee should work, but never tried it.

>>14930054
Asian chef.
Chicken stock.
Beef tallow / lard.
Not cooking it yourself so that you can still smell the garlic and ginger the day its cooked.
Using freshly made rice and then eating the dish the next day instead of this day old rice meme.

>>14932298
The tax on wine isn't even high.
"Cooking wine" is almost always more expensive than cheap real wine.

>>14931783
>bewilderingly awful
It's called art

>>14934603
That's a less stupid idea than you are implying.
The "pick wine you would drink advice" is a meme. Plenty of times that I've used wine I was drinking it made the dish disgusting. But I've never had a problem with table goon.

I miss eating everything I want I have long covid and I can only eat certain things now. I want thai fried rice :(

>>14935247
Fat, yes. I used to arrange it so that I cooked fried rice directly after frying sausages / bacon / steak. It's substantially better, especially for a chicken fried rice.

Limit liquids like sauces or the rice will just mush up, the liquid will steam up the rice instead of letting it fry.

Making a single serving of fried rice in a non-stick omelet pan with leftover cold rice is one of my favorite breakfasts. Run you hands under cold water so you can break up the clumps of the rice.. I like to mix the egg in at the start ( saw a Chinese guy on the original Iron Chef use this technique ) then throw the rice/egg mixture + veggies/meat into really hot oil and start tossing, shaking the f' out of the pan. Add soy sauce, sesame oil, spices.. Whatever you have handy that you like.

How do you guys make your fried rice not be greasy? If I add less oil, it doesn't fry, but if I add enough to fry it, it's way too greasy. I can't find a good medium.

>>14936089
its literally called fried rice, my dude

Wet ass pussy is the secret.

>>14936105
its literally called frying it isn't working, my dude

>>14935285
Many places in China coat the rice in egg before frying.

>>14931072
surprised there is only one result for "oyster" ITT, that's literally it. just stir eggs and soy sauce and oyster sauce with the rice and wah lah, tastes like every restaurant fried rice ever.

>>14930671
no its not. you won't find it in tesco but its in most asian store or even just buy a bag from amazon it will last you fucking years ive only ever bought one bag of msg

>>14934603
>grape juice and wine are the same thing
your are a retard & i hope u die

cheap wine and expensive wine do the same thing in cooking. same for beer and sake. in fact, with beer, it's specifically adviced to use the shitty stuff because you WANT those bitter flavors.

>>14934781
this is just an rice omelet

>>14935247
i just use margerine because poor but not only does butter have too low a smoke point but
>rice & dairy
a rough part of flavortown, you should avoid it unless you know where you're going

>>14936783
>use the shitty stuff because you WANT those bitter flavors
Protip, that wasn't shitty beer.

>>14936790
nah straight up if you are slow cooking something or making beercan chicken or what-have-you, stay away from the hipster IPAs or even your faux-premium brands like Heineken and use a can of Colt 45. it just werks

how do i make rice that tastes just like the fried rice at panda express?

>>14936859
i'd fuck that lamp

>>14932319
>>14930848
>wok hei
chinese pseudo science

dump a bunch of curry powder in before you put the rice in.

>>14930054
Pan, hot

>>14938550
cats, in

>>14931429
Won't hoisin just make it sweet though?

Cooking wine is just cheap, salted wine. Get the fuck over it.

i have a flat-bottom non-stick wok and a smooth surface electric stove. will that work alright for fried rice or should i use a frying pan instead?

Should one cook the meat separately, or at the same time as everything else?

I do a one pan method, you need a big wide pan for it to work
>cook your veggies and meats, once done push it into a pile one side
>scoop your rice into a pile on the other side
>scramble the eggs in the middle
>add soy sauce and any other seasonings to the veggie/meat side
>mixed everything together
Wa la! "breakfast" fried rice is surprisingly good using onions, mushrooms, bacon and sausage

>>14930054
High heat and a wok

>>14939035
batto ini
>wat erse?

>>14930836
>peel the rice and cut into small grains
FUCK no

>>14931475

its normally like 2.50$ for like half a litre as opposed to sake which is like drinking alchohal price.

>>14930057

Yep, if you are cooking chinese anything add MSG to it. It is literally what they do to make anything tasty.

Fuck it, if you cook anything use MSG. That shit is a cheat code for cooking.

why does everyone say to cook fried rice at a high heat? what happens if i do low heat?

>>14942967
mush

This thread makes me want to get some chinks but it's way too early in the morning for it, no place is open at 6:17am on a Thursday morning.

>>14943018
or gruel

>break 2 eggs
>cut a clove of garlic
>put some oil in the pan and turn on the fire
>throw the garlic in
>when you smell the garlic put in the eggs
>rice a few seconds after
>add salt at some point depending on how salty the day-old rice you're working with already was
>stir it up until done
Garlic, salt, rice and eggs are quite literally the only ingredients I have in my house most of the times and it still tastes so good, I feel stupid for cooking rice and eggs separately until now. Maybe I should try buying some soy sauce and MSG too.

>>14930054
lol weed

>>14930054

>>14930054
Haiyaa

>>14932255
>freezer peas
why is this your secret shame? deep frozen peas are the closest thing to actual fresh peas from the pod. and even when they are in season, which is a short time, at least in my country you can almost never get them in supermarkets and if you do, they are overpriced and have zero aroma.

>>14937602
I bet you think race science is real lol

>>14930057
It's not necessary to use old rice, it's about it being drier and not sticky. You can achieve similar results by rinsing the rice well to remove as much starch as possible (to reduce stickiness), cooking it in slightly less water than you usually would, and spreading it out on a plate after cooking and place in the fridge.

You can get perfect fried rice rice within like an hour after cooking the rice in this way.

>>14944993
And stir fry it in batches as some anons have point out.

Hot pan, hot oil, dry ingredients. Day old rice is often used because its water left from steam. Dry foods are less likely to stick to your pan. Don't cook with cold oil or your ingredients will sponge it and then sog up. Add eggs and whatever ingredients you want. MSG to finish. Stir frying is a quick process so you want everything chopped and ready.
After heating your pan and oil go in with your aromatics (green onion, ginger, garlic). After that, beaten eggs. Rice and everything else can go in after that. Then, soy sauce and/or oyster sauce, and maybe fish sauce if you like. Toss to combine and try not to let things settle lest they burn. Finish with MSG.

>>14930671
if you get it from take away its guaranteed to have msg in it. A few chinese takeaway around my bit have the kitchen on view behind the counter and can see them add it while they cook. Any chinese supermarket has it available and even most supermarks in the international aisle

Okay you idiots, I need some help here.
I like fried rice. I fucking love chaulafan. Can't get my mind over the fucking dish; all those meats, the avocado, the fried egg and sweet plantains on the side of the dish. I can't fucking figure out how to darken up the white rice properly. The closest I've gotten is using low sodium soy sauce and oyster sauce, yet some people say the rice is too salty. What the FUCK am I doing wrong?

>>14930836
Kek

>>14943132
can somebody translate this?

>>14930057
Don't forget the peas and toasted sesame oil.

>>14930054
fried rice can be made at home?

Here is my secret Chinese fried rice recipe that I stumbled onto over the years.
>Jasmine rice
>frozen mixed vegetables
>light soy sauce
>sesame oil
>MSG
>black pepper
>egg
Directions: heat oil. Add cooked rice and vegetables and break rice apart. Season to taste with light soy sauce, sesame oil, oyster sauce, MSG, black pepper. Add egg and some oil and stir.

The big secret is the combination of light soy sauce and sesame oil. Regular soy sauce is different. Also, salt and pepper. I was omitting those because I thought it had enough seasoning before.

>>14930836
>Preheat a deep fat fryer to 1300C

>>14930836
Damn this was delicious, thanks for the recipe

>>14948197
Yes, it tastes just like a takeaway and you haven’t paid eight quid for it. There’s no reason to be afraid of it

>>14936430
That works on a super hot wok burner but on a home stove it ends up as soggy rice and scrambled eggs. Unless there's some Chinese wizard secret I'm not aware of.

>>14930054
here's mine
>1-2 day(s) old rice
>make a soy sauce, garlic and lemon butter (with pepper and msg added) the night before so it meshes the flavors together
>use any veggies you like but use frozen veggies for carrots/peas/broccoli (they taste the best frozen and the carrots dont have that weird taste because theyre already cooked)
>use oil (whatever you like) mixed with a tiny bit of the butter to make some scrambled eggs take them out after theyre halfway cooked/hard enough to be set aside
>cook veggies accordingly with a large amount of the butter
>add rice and the rest of the butter with a bit of sesame oil, soy sauce and hot sauce if you like
I also sometimes add chinese cooking oil when i cook the veggies but it doesnt do that much. You can mess with what veggies you like in it though and how spicy you want it whatever peppers etc I usually add frozen red chili peppers or habaneros

>>14930054
Old rice is essential. Seasoned wok helps. MSG. Oyster sauce is good. Hit at end with sesame oil.

I personally like to throw some curry powder, brown sugar, cilantro, and lime on serving for a little Thai flavor in there.

>>14949384
oh I forgot to mention add the halfway cooked eggs in at the end so they cook more and add some msg when you add the sesame oil and soy sauce

>>14945312
>using low sodium soy sauce and oyster sauce
how are you adding it to the dish

>>14930057
>Old leftover rice
Can someone explain why this is the case?

>>14950226
it takes to the "fried" aspect better than freshly made rice

>>14950251
I see.

>>14930054

I just smear liters and liters of the cheapest chili sauce and anything that sounds Asian. Then I go take a massive dump on my toilet and wipe my ass exclusively with baby wipes to prevent hemorrhoids and anal fissures.

>>14950226
dryer rice fries better. chilling rice in the fridge for a couple hours will give you the same effect people just say day old rice because by that point it will be nice and hard so it's easy to just cook a day ahead.

>>14930057
Based yeah poster.

>>14930848
>wok hei
fryer grease folded over 1 million times.

I don't bother with day old or cold rice or MSG or anything like that. My only secret is using half water and half chicken bone broth when making the rice, and using oyster sauce with soy sauce when frying in the pan.

use butter or lard, every grain of rice should be coated in fat

also use sugar

>>14930836
What's the best oil to use at 1800C?

>>14949353
Just pre-heat the pan until it's really really hot before you put your rice into it. And stir quickly to prevent sogginess.

>>14930054
bags of sand

Do I need to be certified to fry rice

>>14934781
>exasperated_Chinese_man.gif

>>14940833
Cook it separately but not fully. 70 - 80% is good. It will cook the rest of the way when you add it in later to mix.

>>14946160
Soumi Chintan Deluxe
(Chinese all-purpose seasoning)

Weipa
(High-grade Chinese soup stock)

>>14930054
I put in some bone stock powder when I add the rice.
Then when everything is almost done, I add a sauce mix prepared beforehand. The sauce mix is made of soy sauce, fish sauce, sugar and water so it's easier to mix in the rice.

>>14943132
My mom occasionally buy the thing on the right. How do I use it?

>>14954337
Forgot there's also oyster oil in the mix.

>>14930057
this and having a really strong flame which most people dont have at home, the rice needs to be touched by fire

>>14931627
i have a wok
it woks ok with my electric stove
electric can get surprisingly hot, hotter than non-professional gas burners

>>14952474
butter

I cook my fried rice in a cast iron pan because I am on electric stove unfortunately. Fried rice should be simple so I can't be bothered to cook my egg separately.

Get pan smoking hot and add oil.
Add pork/sausage
Fry briefly to get a bit of sear
Add rice and let it soak up the fat from the meat, let it fry for a little bit
Push rice to one side and add a bit of oil and a egg
Mix the egg in the pan and when it starts to set mix it in with the rice
Add msg, salt and sugar (could add pepper and ground sichuan pepper here also)
Add in spring onion
Fry for a short while
Add in seasoning, here I use lao gan ma black bean sauce but soy sauce or whatever will do. Fry for a few seconds more
Done. Should take less than 5 min

>>14954347
is this really necessary

>>14932348
Do you use sesame oil for frying, or just add it in the end for flavor? I just bought a bottle and have no idea how to use it

>>14956941
Sesame oil is VERY pungent and flavorful. You want only a few drops to finish. Frying in it will be overpowering

>>14957026
Thanks

>>14930054
Day old, long grain jasmine rice

>>14930054
Dry fry the rice
batch fry the vegetables and meat
>>14930836
kek

>>14954342
You can use it like butter.
But don't put too much salt in it because it's too harsh.