Light colored fried rice or dark colored?
Which is better and/or more authentic?
Pic related as it's what someone on my facebook cooked.
This is how I make mine.
(Excuse my dirty table)
Dark>light
>>7416759
Like this.
>>7417532
same
Dark, always.
Light is mall Chinese tier.
>>7416754
>>7416759
I commented on the post telling him he should add more soy sauce next time to make it look better and he got so offended posting pictures of light colored fried rice.
I didn't try and argue back but I was like...They look like plain rice and vegetables...
>>7416759
why would u eat that with chopsticks
>>7417717
oyster sauce senpai
>>7417821
Because I'm the ultimate weaboo and I find it easier to eat rice with chopsticks than a fork.
>>7416759
recipe? this looks really good anon
>>7417838
use a spoon you insane person
>>7417854
Roughly in this order
Peanut oil
Egg
Onion
(spam because I had it and wanted to use it up)
Day old rice
Soy sauce
Oyster sauce
Hoisin Sauce
Fish sauce
black pepper
Sugar
red pepper flakes
Napa cabbage
Frozen vegetable mix
Sesame oil
>>7417863
gotcha. I guess I just need to practice with the quantities of the sauces.
>>7416754
The dark colouring comes from soy sauce.
If you're getting your sodium and umami from somewhere else then your soy sauce quota will be lower and your rice will be lighter.
>>7417863
About 10 ingredients too many.
>Soy sauce
>Oyster sauce
>Hoisin Sauce
>Fish sauce
OVERKILL
>>7417873
Could probably get away without the hoisin and maybe the oyster
but the fish sauce and soy sauce combo really makes it come together
>>7416754
Do you want my pubes shaved or unshaved? It's the same authentic thing.
>>7417863
you put the egg in first?
>>7417875
To be fair soy and fish sauce have different flavour profiles so I'll excuse that.
I recommend anyone who cooks 'meaty' food to experiment with fish sauce. Adding anchovies to a stew or bolognese sounds awful,but 'fish' sauce isn't really very fishy.
>>7417882
Yes, If I add it after any other ingredient it'll stick to the onions or rice instead of being nice pieces.
Really I should fry it and then take it out but I ain't got time for that and I don't have overcooked rubbery egg syndrome because as soon as it's cooked I add everything else pretty quickly.
Nasi Goreng > everything else
All about dat sweet soy sauce
Heres my recipe:
cook full pot of rice in rice cooker
let rice cool, then scoop out and put in ziploc bag
put bag in freezer, freeze overnight at minimum
take out rice, let it thaw out, break it up
fry up chicken (about 2 legs), put aside (i usually use leftover costco rotisserie chicken breast myself)
fry up some garlic, half onion, put aside
fry up 3 eggs, scramble, put aside
now oil the wok, about 3 tbs (i use veg, but grapeseed is better so i'm told)
place the rice in
place frozen vegs in (about 1/2 cup) i like peas & carrots
fry for 9-10 minutes, stir and shake the wok occasionally to prevent sticking
turn off the heat, now to season
about 3 tbs soy sauce (if you want darker, then add some dark soy sauce)
1 tsp MSG (essential imo, but if you don't have then use sugar)
about 1 tsp fish sauce
season with some black pepper
add the chicken, eggs, onions, mix together, done.
>>7417919
Daaammmmnnn
Apparently they add pickles?
sounds very interesting
I want to make kimchi fried rice whenever I get around to going grocery shopping and can get some kimchi.
>>7417924
thanks dawg. Guess i have been leaving out the MSG/sugar step
>>7417887
i just fry up everything then clear a hole in my rice, scramble the egg up a bit in the hole and then mix it in.
Bright.
I just add a lot of shits until it brown.
>>7420145
forgot to type in recipe
>butter
>garlic
>meats (optional) (hotdog, crab meat,shrimp,scallop)
>more butter
>eggs
>rices
>spring onion
>veggie(optional) (corn,green pea)
>white pepper
>fish sauce
>Maggi sauce
>cook on high heat til all rices are brown
>sasame oil (lot for smell)
>>7417717
Sounds like your friend is tired of you being autistic and picky about other peoples shit on facebook desu
>>7417680
>>7416759
>>7416754
>>7417717
>>7419876
>>7420145
>Carrots
>Peas
>Corn
STOP
STOP
STOP SOUTHERN AMERICANS, PLEASE
YOU NIGGERS ARE WHY I CAN'T GET GOOD CHINESE IN CHARLESTON
>>7420267
Carrots and peas I can agree with, but corn gives fried rice a fucking amazing texture.
>>7420267
> stop using locally abundant veggies in a dish designed to use up leftover veggies
MUH AUTHICENTY!
>>7420278
>>7420283
IT DOESN'T EVEN GROW ON THE SAME CONTINENT
I DON'T GIVE A SHIT ABOUT AUTHENTICITY IT JUST DOESN'T TASTE GOOD NIGGA GODDAMN
>>7420287
peas are great in fried rice, what the fuck are you on about
>>7420289
Your pea's are shit senpai. shiiiiiiiiiiiitttttttttt
>>7420287
I don't care.
>>7420267
I'm Chinese, we use carrots and peas often. I've never seen corn in fried rice at fast food places or authentic Chinese restaurants.
Who the hell decided to put corn on it? I'll make it sometime but it just doesn't seem right. :/
Had this once, except it had leek too, it was so fantastic.
![tumblr_lgxey4LMU11qgwex0o1_500[1].gif~c200.gif](https://i.imgur.com/avPYJQN.gif "tumblr_lgxey4LMU11qgwex0o1_500[1].gif~c200.gif")
>>7420297
I hope you die
>>7420304
Me too, anon.
Me too...
>>7417838
A/S/L??? :)))
>>7417838
but even the nips themselves eat fried rice with spoon.
![INp4fl9[1].png](https://i.imgur.com/eiN5F6B.png "INp4fl9[1].png")
>>7420338
Uh excuse me a baka gaijin like you wouldn't understand lmao that means stupid foreigner k thnx senpai that means 'friend' or 'elder peer' haha
