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-   -   Fried rice? (http://www.diaperswappers.com/forum/showthread.php?t=1486167)

peverroad 01-28-2013 07:44 AM

Fried rice?
 
What's the secret to restaurant friend rice? Mine never tastes as good.

sma123 01-28-2013 08:33 AM

Their wok ranges have jet burners, a domestic range can't compete with that intense heat.... Also make sure the steamed rice you use is a day or two old.

Shimpie 01-28-2013 10:56 AM

Re: Fried rice?
 
What she said. Old, dry steamed rice and a really hot wok. If I'm making fresh rice for cooking fried rice, I add a little less water. I cook a lot of the fried rice ingredients separately so the temperature of my wok doesn't drop too much.

MDever 01-28-2013 11:23 AM

Re: Fried rice?
 
I saw this the other day.

http://www.onegoodthingbyjillee.com/...-mine-too.html

Aubrey<3Gavin 01-28-2013 12:23 PM

A Tom of butter and lots of toasted sesame seeds get mine close to restaurant quality, but its never the same. :(

abunchoflemons 01-28-2013 12:42 PM

Re: Fried rice?
 
Old dried out rice. Hot skillet if u don't have wok. Soy sauce to taste here. I think fresh veggies better but I use lots of frozen too.....

Kshoo Design 04-03-2013 09:42 AM

Re: Fried rice?
 
Love fried rice!

vatblack 04-03-2013 09:59 AM

Re: Fried rice?
 
I have this advice:

If you use fresh rice, put it in the freezer spread out on a cookie sheet. Take out when cooled down and not yet frozen. It will not clog up in the pan that way. Hot rice is the problem I've found.

And I found this just yesterday. When I followed the steps my ginger chicken tasted like the real deal

Quote:

Principles of Chinese Cooking

Preheat the wok (before you put the oil in).

Season the oil (with whole pieces of garlic and sometimes ginger root, which you remove when you add the food to be cooked).

Symmetry of cut (all pieces must be cut the same size and shape).

Have all ingredients cut and sauces mixed before you cook.

Use very high heat and cook fast.
http://www.kalynskitchen.com/2005/09...t-chinese.html

Instead of using a wok, I use a deep flat pan so that the heat is better utilized. You will have to be more careful with oil splattering though.

ETA: do you scramble the eggs first and put it aside and then add it again at the end? That also helps keeping the pieces separate instead of having this big glop of we rice mass.

Carolyn528 04-14-2013 04:28 PM

My husband makes great fried rice. He says that the secret is cooking all the veggies and eggs separately and only putting them together at the very end.

Ncmartin 04-21-2013 11:50 AM

Try this recipe. It's actually fried quinoa, but tastes just as good:
http://damndelicious.tumblr.com/post...eaway-giveaway


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