/frg/ - fried rice general

[Anonymous No.14494179]

I fucking love fried rice - mostly because I'm lazy as fuck
how do you usually make your fried rice? what do you put in it? do you have a special sauce?

[Anonymous No.14494197]

Peas carrots onion egg
Soy oyster ketchup sesameoil

[Anonymous No.14494210]

>>14494179
This is the special sauce. You're welcome.

[Anonymous No.14494216]

>>14494210
>>14494179
Oops. I'm an idiot.

[Frankie No.14494217]

Here is me on the summit of mt everest last winter

[Anonymous No.14494222]

>>14494179
>>14494210
>>14494216
Oops. I need to stop drinking this early.

[Anonymous No.14494261]

sesame oil
obviously day-old white rice
but the big key, and the reason why my fried rice will make a chinamans eyes get round, is doing everything separate, and then combining. eggs for sure, but then combine everything in sequence
i prefer spam, cubed up nice. again, fried up separately and set aside

[Anonymous No.14494331]

I cook arroz chaufa with organic eggs and mushrooms instead of meat,it's pretty good. I use pic related too.

[Anonymous No.14494343]

>>14494261
>spam fried rice
>good
Pick one

[Anonymous No.14494435]

>>14494343
i think it has the texture and saltiness that you want in fried rice. i think it is perfect. i do get the feeling that gay people don't like it, though

[Anonymous No.14494499]

>>14494343
Any meat works with fried rice really.

[Anonymous No.14494520]

>>14494179
The last time I made some I put pork belly in. The fat started dripping out and drenched the rice.
I ended up with crunchy fried rice.
At least it still tasted fine.

[Anonymous No.14494531]

>>14494520
Also my "sauce" is soy sauce, oyster oil and sugar mixed in water. A bit of >>14494216 too but added directly to the rice.
I also use ginger, small onion and garlic. But the garlic flavor doesn't come through.

[Anonymous No.14494536]

>>14494179
Use day old rice. Texture should be tender but a little dry than your freshly made rice.
Also don't forget the frozen peas and add them at the end of the fry to keep the peas tender and green af.
>>14494222
anon's right about chili oil. chili oil is what china taste like. Also soy sauce, sesame oil, and fish sauce for extra authenticity.

[Anonymous No.14494554]

Should I use fish sauce or oyster sauce?

[Anonymous No.14494828]

>>14494179
What's the secret to restaurant quality? Is it really just the wok that does the work?

[Anonymous No.14494837]

>>14494261
upgrade to chinese sausage friend

[Anonymous No.14494930]

>>14494179
minced 1/4 onion, 1/2 carrot and (optionally) ham, then brown their edges on med-high
Toss fresh cooked rice until coated with oil
Add soy sauce, chili paste, and chili powder
Add green onion and minced garlic (optional) and stir fry until tender
Remove from heat and chop in 3 scrambled eggs, precooked

Absolute GOAT tier midnight dinner

[Anonymous No.14495101]

I made full-body shrimp flavored fried rice yesterday. Fried using shrimp oil, seasoned with homemade shrimp paste that gives the dish that slight red pink color.
>>14494828
The wok isn't all. Try proper seasoning and dryness of the rice as well.

[Anonymous No.14495409]

I can never get the egg to come out right. It like blends witht he rice and then looks soggy as fuck no matter how long i let it go

[Anonymous No.14495708]

>>14495409
try scrambling it for a touch longer before adding the rice?

[Anonymous No.14496468]

3 parts oyster sauce to 1 part soy sauce. Mix well, add it at the end when the rice and ingredients have finished cooking. Mix well.

[Anonymous No.14496634]

I can’t get this tasting like restaurant style...

>day old rice set aside/spread and put in fridge to make less sticky
>scramble an egg in oil
>1tsp each of garlic and ginger
>Frozen veggie mix
>cubed spam (all I have)
>add the rice
>oyster sauce 1 or 2 tbsp
>1tbsp soy sauce
>1tsp of Chinese knorr chicken powder
>mix til dry
>white pepper for taste

It’s kinda too salty. I’m guessing it’s the spam. Wish I had access to the red coloured cooked pork meat they use....

I heard Chinese wine helps but idk how much to use and if it’ll actually boost the flavour to be better or not? Anyone know?

[Anonymous No.14496646]

>>14496634
Resturant use msg.

[Anonymous No.14496651]

Fried rice is about improvisation and using leftover scraps. Using a recipe violates the spirit of fried rice.

[Anonymous No.14496753]

>>14494554
Both

[Anonymous No.14496942]

>>14496651
>gatekeeping fried rice

[Anonymous No.14497022]

>>14496942
Yes. Absolutely. You hedonistic modernists have zero knowledge or respect, and, in addition to being wasteful and degenerate, it ultimately affects the taste and nourishment of your food.

[Anonymous No.14497087]

>>14496646
chicken powder is msg

[Anonymous No.14497098]

>>14497022
Most western folk do not have access to basic chinese, or other asian ingredients worth a shit besides soy sauce.

[Anonymous No.14497104]

>>14497022
based
profligate wastrels btfo

[Anonymous No.14497105]

>>14496468
Most recipes have you cook the egg seperately as a thin omelette that is to be diced and added toward the end.

[Anonymous No.14497114]

>>14495409
I love that
Makes it nice and thick

[Anonymous No.14497116]

>>14494536
Fish sauce is more of a sea thing though

[Anonymous No.14497127]

>>14495409
My aunts technique is to make sorta a hole in the fried rice while its in the pan. Just separate it with your spatula and put the eggs in that hole. Stir the eggs for a bit and let them scramble before mixing with the rest of the rice.

[Anonymous No.14497151]

The secret is a mix of garlic, ginger, white pepper, and msg. Oyster sauce is the superior stir fry sauce over hoisin and soy. Green onions add a brighter green than peas and are generally taste neutral.

[Anonymous No.14497249]

I've been putting rice wine in mine recently. Probably more of a stirfry thing but it works a charm.

[Anonymous No.14497424]

>>14494179
https://youtu.be/KpKPueBqFWc

Here you go, perfect tutorial

[Anonymous No.14497474]

>>14494554
fish sauce

[Anonymous No.14498833]

Does your rice look yellowish like this?

[Anonymous No.14498848]

>>14494261
>No peas or carrots
Fucking legit fried rice. Very based.

[Anonymous No.14498945]

>>14498848
yes thank you. i don't know which is worse. i think probably the peas because they can get so dry and starchy, especially when you reheat it. but both have no business in fried rice
>>14496634
>too salty
could be a number of things based on that list. but if you think it is the spam, they do make one with less sodium, which just tastes better in general and won't fuck up your dishes. and i love salt. i'd probably get rid of the chicken powder first though but i don't know what a teaspoon is as an equivalent to a cube. i wouldn't use any, but definitely no more than half a cube

[Anonymous No.14499761]

>>14498833
If you're like me and you use brown short grain rice, it'll end up that color.

[Anonymous No.14500217]

>>14494179
Couple of stalks of green onion
Day old rice, fridge the rice to help it seperate.
Lap cheong (Chinese sausage)
Couple of garlic cloves
Mushrooms
Couple of eggs.

Chop green onions, seperate white stem from green parts. Chop garlic, slice mushrooms.

Fry the mushrooms and lap cheong in vege/canola oil, add white parts of green onion and garlic, quick fry. Add rice stir to coat rice in oil. Season with >>14494216
soy, Ajinomoto, sesame oil, white pepper and small amount of Chinese cooking wine. Push rice to edge of wok/pan add extra oil to center of pan, crack in eggs, allow to partially scramble then mix rice back in so evenly disperse scramble. Add green parts of green onion, check for seasoning. Good to go.

[Anonymous No.14500226]

>>14500217
Oh add chilli crisp and oil if you prefer a bit of chilli.