Hey chefs,
I'm starting an accounting internship this summer and it's 40-hours a week minimum which leaves me with a reasonable time (~30 minutes) in the morning to cook breakfasts.
I've been mainly cooking fried rice using jasmine rice (cooked earlier and stored in fridge,) tons of onion powder, soy sauce, garlic powder, sesame seeds, pepper, and some Walmart five seasoning salt, along with two eggs.
Other than the rice, everything else is done on the morning-of.
I was wondering if you guys knew of any other things I should add that won't be too time consuming for the morning to make my fried rice even better, or any things I can swap out.
Regards,
N
bump before I go to bed
I'll check it in the morning
>>7716749
Big four?
>>7716836
No, I'm currently a freshman heading into my sophomore year
This is at a small company, but the pay is decent and the work is in my field
Big Four is one of my goal paths, either that or banking.
Why do you ask?
>>7716749
Siracha
That's a really shitty diet.
>>7716749
those $1 bags of frozen mixed veggies
>>7716865
My only small pleasure left in my life is my fried rice
Corn starch if you aren't adding it already.
I like to add bean sprouts in mine.
>>7716850
>tyw my friend is a consultant for Deloitte and is loving it because they pay he ra shit ton of money and she travels a lot
>>7717000
Nice
Deloitte Consulting may be too lofty of a goal for me, but I'd welcome the opportunity, lol
It's a cool job with good exit ops
>>7716999
Does it really work well with fried rice? I know they use it in stir fry
>>7716883
I usually avoid the veggies in takeout, 2bh
![tim-anderson-s-nasi-goreng-with-smoked-mackerel-lovefood_380[1].jpg](https://i.imgur.com/YRqsHZb.jpg "tim-anderson-s-nasi-goreng-with-smoked-mackerel-lovefood_380[1].jpg")
>>7716749
>Fried Rice
Nasi Goreng
Nasi Rames
Nasi Kuning
Nasi Lemak
....nigga
>>7717057
>not into superior Indonesian cuisine
ok, stay pleb then
>>7717038
It kinda thickens the sauce.
You don't have to use a lot. Maybe like 1tsp of it.
>>7716749
add grated ginger, minced garlic, and chopped scallion
a touch of sugar also helps to balance the flavor
>>7716749
Use some sesame oil when frying. Cubed spam is also nice in fried rice.
>>7716749
egg
sesame oil
frozen vegetable medley
'cha
>>7716749
Add the soy sauce to the eggs, thank me later
teriyaki sauce
>>7716749
>making fried rice every morning you have to go to work
>not just making a big wok of it at night and putting it in the fridge to microwave throughout the week
And get a rice cooker. One of the ones with the timer. You fill it with rice and water before you go to bed, set it for 6am, and BAM that bitch is done and perfect at 6am.
Also scrap all the powders. Onion powder, garlic powder, pepper, five seasoning salt, jesus christ. Use real onions and garlic at the very least.
>>7716749
>Regards,
>N
>>>/global/rules/13
>Do not use avatars or attach signatures to your posts.
>posting from my phone btw ;^)
I know youtube and facebook comments are more your speed of discourse so you might want to go back there newshit ^.^
>>7718891
2bh, I've been here years longer than you
I find using fish sauce instead of salt drastically improves the flavor. Just use a dash tho, shits stronk. I also personally like a bit of hoisin or oyster sauce in mine. Use real garlic/onions. Scramble your eggs with a small amount of sugar and soy sauce.
For breakfast fried rice, I do prefer withholding the egg in the rice, and frying an egg to place on top of the bowl. Cutting into it you get the runny yolk which greatly enhances the texture of the dish and tastes nice obviously.
>>7716749
Question - what do you guys fry rice in?
I have an electric stove, so no woks. I assume stainless steel sauce pan?
>>7718996
A hot Pan, preferably one with some depth to it so I can stir the rice a lot without it falling out.
Just made this shit today boys.
Curry Fried Rice
Curry ingredients
>Hot Golden Curry Roux
>Diced red & Green Jalapenos
>egg
>Pork Belly
>carrot
>green onion
I literally just fried the rice up like I normally do, except without any ingredients other than 2 eggs, then dumped the curry on top and mixed it in.
It was delicious.
>>7716749
Use Kecap Manis in your fried rice, the depth and sweetness it will give is astonishing.
>>7718985
>Use real garlic/onions.
This, and use extra onion. I find fried rice very bland unless it has enough onion.
add dashi powder and msg
>>7716749
How do you get fried rice go have that crunchy, Chinese take out texture and not oily greasey mess? I'm literally a chef and this question has elluded me for years
![hqdefault[1].jpg](https://i.imgur.com/cZ9Ta2P.jpg "hqdefault[1].jpg")
>>7720068
Cooked in a wok over a super hot wok burner. A wok burner usually gets hotter than what most other burners are capable of, and it gives that distinctive texture and flavor.
>>7720068
>crunchy, Chinese take out texture
Overcook it I guess, or use undercooked rice.
>>7720068
You must be a pretty terrible chef if you can't figure out how restaurants make fried rice.
>>7718996
>what do you guys fry rice in?
Paella pan on a gas stove.
It's no wok, but works well for me.
>>7720068
You won't get it at home unless you have a very powerful stove top. You need a hot pan, and a flame powerful enough to keep it hot when you add all the ingredients so the pan wont instantly drop in temp.
>>7720068
Try cooking your rice in less water.
Frozen peas
>>7720068
Day old rice. Wok on the hottest flame you can get at home. Hard to achieve consistently with an electric, but I have gotten lucky on occasion and achieved it.
Let it chill on the bottom of your wok for a bit to get some crunchy pieces. Takes practice to get crunchy, but not burnt to shit. Really good once you get it down tho.
>>7719864
Sounds nice but probably crazy salty. I will shamelessly steal your idea and go with a curry powder blend instead.
>>7720322
>Sounds nice but probably crazy salty
The funny thing is that it wasn't salty at all, just right infact.
I think it's because the soy sauce I use isn't kikoman or inauthentic stuff. It's double fermented korean soy sauce, it's got a dark, rich and sweet flavor which I use to season the rice.
I do sprinkle a little bit of salt when I fill the pan with oil though.
The flavor was perfect imo, and far from what you're thinking.
Also use Kecap Manis as an ingredient.
I think using actual curry works better than curry power in fried rice, using curry powder can give the rice a dry texture. Where as using a little bit of actual curry sauce wont.
>>7720752
Speaking of Kikoman.
Is it me or is it bland as shit?
>>7720811
regular kikkoman is cheap and diluted, they do sell a more potent better version called tamari but its hella spensive
>>7720811
it's bland and it doesn't have the right flavor.
just go to your nearest asian super market and look for anything that isn't name brand Soy Sauce, and you'll find something better.
I usually go for stuff that says it's authentic or that it's dark, or in my case double fermented.
Good Soy Sauce is actually the key to good fried rice, over any other ingredient.
>>7720811
use soy sauce based on the origine of your dish
kikkoman is good for japanese dishes
>>7720889
this
kikkoman is what most actual Japanese cooks use
>>7720889
This. It's not that Kikkoman is "inauthentic". It's that Kikkoman is "Japanese Style". It's different from Chinese style.
Korea has no native style. They just copy China.
>>7720811
use Yamasa instead
>>7720155
>Overcook it
>Or undercook it
Thanks m8
>>7717074
What good is corn starch in fried rice?
>>7723018
It thickens the soy sauce when combined. In addition to a bunch of autistic claims. (e.g. "locking flavor")
>>7720068
Just stop tossing it every 3 seconds you idiot
>>7717000
>loving it because...she travels a lot
This is how you can tell she's new. Business travel stops being fun fast.
I usually add Hotdogs, Fishcake or Fishballs, sliced up, before adding the rice, so I can brown them first, usually together with fresh Ginger.
