Gonna take a whack at making some fried rice today. Gimme your best tips and recipes

Gonna take a whack at making some fried rice today. Gimme your best tips and recipes.

Also,should I use sesame oil when I'm oiling the pan or should I just vegetable/rapeseed oil?

Other urls found in this thread:

m.youtube.com/watch?v=UzbRwICWODk
seriouseats.com/2016/02/the-food-lab-how-to-make-best-fried-rice-chinese-thai-wok-technique-right-type-of-rice.html
twitter.com/SFWRedditGifs

sesami oil is a meme that only dumb gweilo's propogate and fall for.

Asian food is a meme and rice is disgusting poor people food.

I think the key is to flavor the oil.

Add oil, then aromatic veggies herbs. Heat and let all those flavors fully imbue the oil

Rice and other ingredients come later.

>eating fried rice with chopsticks
hypercorrection much?

No, use regular oil for frying, stir in just a shake of sesame oil at the end for flavor

I think the best way to incorporate sesame oil is to add a drop to your egg when you beat it

Also, sesame oil is extremely strong, it's for flavour not for cooking in

The savory slightly smoked flavor in good fried rice comes from the mixing of the oil and rice in the air
Practice pan flipping the rice a few times and see if you can taste the difference
I typically make mine like this
>oil in the wok, nice and hot
>cook diced onions until brown
>tbsp of garlic ginger butter to wok
>add rice once butter is melted
>cook rice till brown, pan flipping several times
>make a hole in the rice to crack two eggs
>scramble the eggs without fully incorporating them into rice
>add veggies and precooked meat
>either let the veggies steam or just add mixture of soy sauce, rice vinegar, and sambal oelek
T. White guy who worked in a japanese restaurant and learned how to cook from watching the peruvians in the back

Just make sure you have dry rice.

When youre tossing the rice in the wok, keep your turner/spatula in the center of the wok, face down, as it helps mix things better

You're supposed to refrigerate cooked rice over night first

Cook at very high temps, literally as hot as your stove can get. Keep a bowl of water or stock handy when the rice is in to moisten it up if it gets too dry. Fry your protiens first, then vegetables, then add rice and soy sauce. Peanut oil is probably the ideal oil for fried rice. All of that I heard on a Chinaman cook's authority.

The seasonings I use are garlic, ginger, turmeric, and just a dash of fish sauce.

I cook with regular oil and just add a bit of sesame oil at the very end for the flavor. That's what most recipes have said to do, anyway.

Sesame oil is for finishing because it burns easily and will turn bitter if it burns. Turn off the heat before adding the sesame oil.

Cold rice, hot pan. Start by making a simple stir fry in a little too much oil. Then add cold rice and keep it moving until it's hot through.

>Gonna take a whack at making some fried rice today.
Hope you thought of cooking the rice yesterday, OP.

That's no problem. Just cook the rice then spread it out on a baking sheet or similar and let it dry off a bit before frying it.

>a bit
no

Enjoy your stale rice you fucking mongoloids. It's not like literally every restaurant that serves fried rice says it should be moist and warm before frying. But of course,you Midwestern housewives know best,right?

>I watched an episode of Good Eats once

unfiltered cold pressed sesame?

If it's not refined sesame oil then it should not be heated. It has really low smoke point so frying with it is not good.

The aroma of sesame oil is what people use it for. The aroma can only be preserved if it is used after cooking and right before serving.

Sesame oil is generally used in cold dishes. Also if you have sesame oil use it quickly. It spoils easily.

Wait.. are you saying fried rice should be moist and warm? What kind of white people are you?

Every Chinese restaurant does it that way.

i recommend kimchi fried rice, it is nice

chinese style fried rice is overrated

People say you need day old rice but you don't. Make the rice and throw it in the fridge while you chop the rest of your shit. As soon as it's cold its indistinguishable from day old rice.

The other thing is make a sauce. Finely chopped ginger, garlic and scallions. Dried chillies that have been boiled. Fry both in oil. Turn off heat and add dark soy, vinegar and honey. Blend to paste. Heat it and taste it. It should taste a bit too salty and spicy, adjust if needed.

Throw most of it in the wok after the rice. Save a little and add water and cornstarch to make a thick shiny sauce for either adding on top of your rice or on the side like a condiment.

5 dollar 3 dishes 1 rice fast food restaurants?

WTF?

No chinese chef with any self respect would advocate cooking fried rice with soggy rice.

The whole point of fried rice is to lightly coat every individual grain slightly in oil. That's what makes it delicious. Fried rice should be loose and dry.

"fried rice" is a cooking method. You can fry the rice with anything you want.

Oil wok
Scramble two eggs
add chicken
Add carrots and onions
Add rice
Add soy sauce
Add salt and pepper
Add garlic butter
Add sesame oil

Wa la.

Also,make sure your wok is very very hot.

Why bother pretending to have standards when you just throw it away at any sign of convenience?

This is why Veeky Forums is shit, just bunch of poor fags pretending they have standards and taste.

Another example of people on Veeky Forums has no idea how cooking works.

Sesame oil is very overpowering in its aroma.

Use it ONLY if either the dish has other powerful spices or the dish suppose to smell like sesame.

Your ingredient list has onions, garlic butter, WITH sesame oil. You'll end up with a foul smelling pile of dog shit.

Chinese cooking especially values "fresh taste". It means to show case the taste of individual ingredients in the dish. In order to achieve that you can't mix things that's overpowering with things that's mild. The aroma of garlic or onions is very mild comparing to sesame.

Fried rice , the most basic, is simply rice fried with green onions. The aroma is a combination of the sweetness of heated rice and savory smell of onions.

One huge part of fried rice is its aroma. By mixing all sorts of shits together you are not making it optimally.

it's like explaining calculus to a tree stump.

FUCKING THIS.

and this

>One huge part of fried rice is its aroma. By mixing all sorts of shits together you are not making it optimally.

Yet if you watch actual Chinese cooks, In China, make fried rice they nearly always include very strongly flavored and highly aromatic ingredients like doubanjiang, shrimp paste, and so on.

>Your ingredient list has onions, garlic butter, WITH sesame oil. You'll end up with a foul smelling pile of dog shit.

Hmm,well I been cooking like this for years and it tastes and smells great. But please tell me more about bullshit you read on the Internet.

murrican retard palate

Tip: Open a window while doing it.

Fuck no.

What shit book have you been reading?

There are regional variants, and in the end there are things you make just to fill your stomach.

Also you won't find shrimp paste mixed with sesame. Or spicy bean paste for that matter. If a dish is cooked using those ingredients they are featuring the taste and aroma of those ingredients and won't be adding anything else to mask them.

he's right, you know?

I finally understand why olive garden can pretend to be italian food.

When you have a standard that's so low. It might as well be non-existent.

Yes please tell me more about the dish my family and friends love. Please keep telling me how to cook a dish you've never tasted before. Based Jesus Christ user and his disciples have arose from the dead and are here to educate the rest of us on how to cook.

I love scat porn therefore it is sexy to everyone.

Have you been eating any good books lately?

Flawless logic user, flawless logic.

you look really pathetic right now and it's a little bit sad

m.youtube.com/watch?v=UzbRwICWODk

My recipe is almost identical to this. But please,stranger on the Internet,keep telling me about how you are somehow more knowledgeable than a renowned Chinese chef,my friends and my family.

>What shit book have you been reading?
I haven't been reading at all. I've been watching videos on youtube of Chinese cooks in China.

I also pay a lot of attention to the various Chinese cooks that appeared on the original Japanese Iron Chef show.

>>Also you won't find shrimp paste mixed with sesame. Or spicy bean paste for that matter.
I didn't say they were mixed together. I was listing examples of highly flavorful/aromatic things that I've seen Chinese chefs add to Fried Rice.

I, too, take advice on mexican cooking from a french chef.

user, keep up the good work bro...

LMAO

>renowed chiense chef

when the channel's literally named

>master sushi chef

Basic reading comprehension maybe?

Good rebuttal. I wish I could make you my fried rice just so you can see how wrong you are. I'm always willing to accept criticism and learn but when you said "You'll end up with a foul smelling pile of dog shit." I knew that you're just an idiot talking out of his asshole and exaggerating his points so that other idiots can mimic you.

Fair enough. I didn't do enough research and just assumed he was Chinese,still doesn't change the fact that he has more skill than anyone on this board.

It's a fucking good rebuttal alright.

You made an argument from authority

>renowned Chinese chef

Brushing that aside

You didn't even used the correct authority.

That's fail upon fail.

What if I told you there was no set recipe for fried rice, it all differs region to region, especially in Asia.

When you make your fried rice:
>did it taste bad?

Then you fucked up.

>did it taste good?

Then you succeeded.

Why bother follow any recipe or cuisine type when you just eat anything that you like?

I like eating steak with ketchup but I don't pretend that's Texas barbecue.

Do you get the point yet?

While I agree with the premise because it is true, I don't think that most Chinese restaurants use fresh cooked rice to make fried rice. Dried rice is easier to work with.
The place I worked at did it with refrigerated rice, partly because it's easier to work with (in large volumes), partly because there was always leftover steamed rice at the end of the day.
The idea that stale rice makes a tastier fried rice is wrong. Try it for yourself sometime, guys. Just don't OVERCOOK the rice and don't beat the hell out of it when frying.

Here's Kenji agreeing with the process.
seriouseats.com/2016/02/the-food-lab-how-to-make-best-fried-rice-chinese-thai-wok-technique-right-type-of-rice.html

You're avoiding the point. We're talking about your boisterous claim about how my fried rice is "dogshit" even though I've already told you enough times that both chefs and my friends will disagree with you.

lol fuck off, you weird little faggot. asking for a fried rice recipe is like asking for a pizza recipe - the other user is more smart then you

What herbs would be best?am not op just curious

But he just said fried rice. If he wants something specific he's should have asked.

Does he want it Hong Kong style? Young chow? Japanese? American-Chinese? Thai?

>Yes please tell me more about the dish my family and friends love.
see

>nice and hot

Go away Gordon

I FUCKING LOVE SESAME OIL. Use a ton of that shit. Be sure to scramble a couple eggs in your rice for extra protein

I refrigate my leftover rice once, but when I took it out, it was so hard. Do I need to re-heat it first before cooking it?
No, I didn't left it in the freezer.

What the fuck are you talking about?

you are halfway right.
The oil does have the flavor, but yours probably won't taste like the restaurants because the oil they use is the same oil they fry up the chicken, & beef for your entrees. It has tons of flavor that new oil won't. (chicken & beef fat)

Boil the rice.
Let it cool (fridge it for a few hours).
THEN fry it.

Cook rice, but don't use too much water, it should be kinda al dente (leftover rice is good for this)
Let it cool and let it get kinda hard and dry
Whisk 2 eggs together and add a pinch of salt
Use regular vegetable oil and don't skimp (sesame oil isn't supposed to be used as a cooking oil; you add it to finished things or sauces)
Get the oil hot as fuck
Add eggs
As soon as they hit the pan they should be solidifying loudly
Scramble it up into bits then cook them on a lower heat until you have golden brown bits
Add 1-2 types of chopped vegetable, and chopped garlic if you like (don't add 100 different vegetables -- this is doing it wrong; just add some chopped cabbage and bean sprouts maybe)
Add rice
Split the rice clumps up as best you can and mix it in with the egg/vegetables
Add salt
Turn the heat up
As long as the rice wasn't too mushy going in, there shouldn't be much sticking; if there is, make sure to keep scraping off any bits that get stuck to avoid burning and because these bits will be really delicious if mixed in with the rice
Keep the heat high -- the rice won't burn
When the rice acquires a golden-yellow hue, is dry and there are no more clumps left, add a little light soy sauce and it's ready

Should I try using MSG?

I add Worcestershire sauce

you know what will make your college level fuck ups life easier? day old cold rice, and you mix your oil in before adding it to your wok or fry pan. just a light dose that coats the entire batch.

you kids are welcome.

do you jokers want a good curry rice? You people seem to not care about food.

dull white children. Tell your parents their world is over.

I'm trying to take a wild dump without ken kenichi popping into my gut wrenching head. I can't shit without you poeple making a good szechwan dish.

Groundnut oil is what you want.

I use olive oil and the effect is "off", but not substandard.
I mix in for a half pound:
a single egg
couple baby carrots sliced
dozen green onions
two pork chops half cooked
paprika
thyme
marjoram
hefty amounts of black pepper
cayanne
garlic powder
about 2 oz. of soy sauce, maybe a dab more
I really enjoy the result.

Curry Fried Rice

Making Rice

2 Cups of Basmati Rice (Costco has great bulk rice)
3 Cups of water
salt in water if you want

Rinse rice in cold water in strainer/sieve for 1 minute or until the water runs clear. Boil 3 cups of water and place rice in pot. High heat until it boils reduce to gentle simmer (low heat) and cover. Simmer for 15 minutes and turn off the element. Let it rest for 15 on the element. Don’t lift the lid. Fluff rice and place in a container for overnight storage in the fridge. All fried rice requires day old rice at least.

Making the Egg for fried rice.

4 eggs
3 shakes of McCormick Curry powder
4 twists of fresh ground pepper

Beat eggs in a bowl, heat a nonstick frypan with a small amount of olive oil to coat. Scramble the eggs to done, not overcooked and reserve.

Making the Fried Rice:

2 cups of frozen veg thawed.
Rice from previous stage
Curried scrambled egg from previous stage
One ½ onion medium diced

Curry Paste:

3 tbsp olive oil
1 to 2 tbsp of chili garlic sauce
1 tbsp curry powder
1tsp garlic powder
1tsp turmeric
1tsp ginger
2tbsp soy sauce

Take day old rice and pour 3 tbsp of olive oil or canola in its container and mix well. Coat the entire batch lightly. Put a small coating amount of oil in a big pan or wok and heat to high. Toss in the onion and leave it to brown. Toss it. Then add the rice and fry until warm, 2 minutes. Add veg and stir fry. Slowly add the curry paste and mix vigorously until uniform. Add the egg at the end and stir gently.

>McCormick Curry powder

Why do you hate flavor so much? That's got be the shittiest, most flavorless curry powder on the planet.

well, put your fucking garam masala on it then, jesus. It's a recipe ffs. That with soy and the garlic chili sauce is very edible.

I was asking a question. You obviously seem to care about cooking, but your choice of McCormick sticks out like a sore thumb. I'm curious as to why that is.

when you blend all that shit together, its' good. Nothing more than that. that 'curry' powder is shit, I grant you that, but when you work it, it's good. It makes good singapore noodles as well. If you like that. When I make pad thai I do things entirely differently.

>I don't have a comeback time to call him american

O
B
S
E
S
S
E
D

The Indonesian varieties are God tier.
Search for Nasi Goreng, Nasi Kuning, Nasi Rames and others.
Ywn go back to those shitty Chinese recipes ever again