I have had a love affair with fried rice for several months now. This Thai restaurant near me makes the most flavorful and delicious fried rice I've ever had. Recently, I started cooking it with oyster sauce, garlic, onions, and chile powder/paste. It is pretty good but I feel like there's more I can be doing. Anyone have any good tips?
you mean you fry their fried rice?
>>7819444
no, I was just using that as an example of what I strive for. The "it" was poorly used.
the most important thing is to use rice that has been allowed to cool completely
>>7819454
That's not even a little true. Who the fuck told you that?
>>7819461
I think you're supposed to use refrigerated cooked rice
>>7819461
your fried rice is gloopy I bet
>>7819464
You can use left over refrigerated rice for sure. A vast majority of the left over rice from the previous day's business makes it into the first batch of fried rice for most restaurants. However, if you're using a proper wok the starting temperature is irrelevant.
>>7819468
I mean I've got 10 years of wok experience at various Asian restaurants and it's been the same everywhere that they actually bother to make it fresh.
>>7819441
Use Kecap manis. Its the best soy sauce to use in it. You can try some sesame oil and a touch of Shaoxing wine.
>>7819480
I just use soy sauce and bootstrap molasses. gives it a real nice color
>>7819496
> bootstrap molasses
but why tho
>>7819495
That's not even a little true. Anywhere that offers pan fried or fresh fried rice as a dish uses fresh from the warmer white or brown rice.
Oil
Make your garlic and ginger aromatic. Crack and cook your egg
Add your rice and seasonings and presumably already steamed veggies.
Soy sauce while breaking it up with the back of your wok spoon and toss until evenly coated. Add already cooked meat until incorporated. Plate. It's the same recipe literally everywhere. Some places use brown sauce or "dark" sauce. If your places uses only leftover rice for to order fried rice dishes they're being cheap bastards and the quality is probably suffering.
>>7819496
also OP, use shallot, shallots are fucking heavenly, either fresh or fried with the rice will taste just as good
one thing I like do with shallots is to chop them into thin slices and fries them, would give you something like in the pic, this make for an absolutely incredible topping
>>7819506
I literally cook and eat this every.single.day
You take the leftover rice from last dinner, pop them in a pan with oil, crack egg in, add fish sauce and garlic to taste, serve
No one in their fucking right mind fried freshly cooked, still warm rice, stop giving bad advice
>>7819517
If your wok is properly hot and you cooked your rice the right way, starting temp is irrelevant.
>>7819517
>he doesn't throw his garlic and ginger in first to pull out the aromatics before adding anything to the wok
Go to bed, rookie.
>>7819537
I really, really fucking hate gingers, the taste is fucking repulsive and add nothing to any dishes
But shallots tho, shallots are love shallots are life
>>7819533
Also
>talking shit about ginger in a fried rice convo
Don't cut yourself on that edge bro.
>>7819539
I mean you're only supposed to use a teaspoon of grated ginger max
>>7819540
>>7819544
>Claim to be Asian
>assume that your race has anything to do with your ability to cook
This board sometimes.
>>7819554
Except when it's actually mattered coming from someone who cook this shit every morning cause he spent all his money on Steam backlog
Sometime I wish I can eat something nice :^(
>>7819559
I cooked it 20-30 times a day for 10 years.
>>7819574
you need helps mang
>>7819576
like I said I've got a shitload of wok experience.
>>7819444
This website is so funny
>>7819647
are you sure you're in the right website, summer friend :^)
>>7819654
I am just happy anon :)
>>7819696
Nice suggestions! What a great night :)
>>7819730
You're welcome friendo
>>7819735
wow I've read that book! the guy looks like a bit lonely though :/
>>7819752
a true gentlesir is never lonely when protecting pure maidens from the shitlords of the internet
you too can become one, sign up a new account at reddit now!
I treat it as just a stir fry that happens to have rice thrown in.
Stir fry meat and vegetables for a minute or two in oil + sauce, throw in some cooked rice and more sauce, stir fry for another minute or two.
The sauce just has to be soy sauce and 1 tbsp of corn starch. The starch makes it thicken in the heat, so it gets on everything.
If the rice is mushy and not firm, you probably fucked up the rice itself somewhere. Try using less water. It doesn't have to be refrigerated.
>>7819441
>fried rice
>carrots and peas'
this triggers me.
>>7819778
I like to have a sugar of some description. Either palm sugar, brown sugar or ketsap manis. Otherwise I think you're pretty good. The sugar helps for color and can help mitigate salt and fat.
>>7819764
Ok it's time to stop anon.
I can't keep pretending I am naive and I can't let you keep pretending to take the bait.
>>7819782
yeah, if I wanted fried salad, I'd go to Outback Steakhouse and get a bloomin' onion
>>7819782
only thing acceptable are garlic and shallots
>>7819785
B..but I'm enjoying our ERP
>>7819783
>The sugar helps for color and can help mitigate salt and fat.
I have this covered by putting brown onion in the vegetables; chopped carrot is a pretty popular ingredient as well. They both have fructose.
>>7819794
>animal protein
oh I can give you some protein alright ;^)
>>7819790
I just got my certification in Microsoft Dynamics
>>7819500
I mean blackstrap. It's perfect for stirfy, I'm surprised more people haven't figured it out.
I like to use both quartered brussel sprouts and green cabbage in addition to other vegetables when I make fried rice. It gives it nice little flavor bombs if you're into Brussel sprouts.
>>7819808
Almost all the fried rice I get from restaurants around here contains at least cabbage and carrots. peas corn and green onion isn't as common but does show up from time to time.
Only the cheap places in grocery stores do it with only onion and garlic + protein. Not saying cheap Chinese is bad, generally it's the best. That's just how it's cooked around here.
>>7819805
oh damn man, congratz
did you tell your friends and family yet?
>>7819461
Frying fresh rice makes the most disgusting pile of goop ever. It needs to be cold and dry before frying.
>>7819814
I don't even think they know what ERP is. I'm definitely the breadwinner.
>>7819790
I'm sorry anon :) I hope you have a nice night, do you have any other recommendations for boards on this website?
>>7819821
dude everyone has had erotic roleplay just because you do it with dice doesn't make it special
>>7819912
wut
>>7819441
since its a thai place youll probably lack the tamarind paste, its a staple in thai noodle/rice dishes, also dont move your rice after tossing it with some oil, to get a nice crust, similar to claypotrice
>>7819441
just spoon cooked rice into a pot of canola oil at 350 f
try using basmati for fried rice.
youre welcome.
>>7819993
>basmati
>poo in loo rice
REEEEEEEEEEEEEEEEEE
here's my secrets OP
>fry your rice and eggs in a generous helping of bacon grease
>fry your veggies and meat in butter with chicken-flavored MSG
>use seasoned soy sauce
>>7820018
You do realize basmati is actually lots more expensive than typical chinese short grain rice.
It has lower starch which makes it less sticky which is perfect for fluffy fried rice.
>>7819441
A dash of sesame seed oil and rice or white wine vinegar will go a long way with fried rice.
I like adding shrimp paste to it as well as small shrimp.
>>7820081
t.Pajeet
And price doesn't justify whether a type of rice is better than the other, I've personally tried basmati before and it's absolutely fucking awful. Hard and dry, try eating that shit on a daily basis
>>7820097
Not the pajeet you're arguing with, but basmati is actually pretty good for pilafs and briyani and such. It absorbs fats like mad.
It's pretty shit for any other purpose though. Besides pajeets the only other group that thinks it's good are ignorant white people who think grain length is a metric of goodness
>>7820124
you, I like you
>>7820124
I'm the pajeet the guy was arguing with, and I'm actually chinese... lol
Seriously, there's no 'better rice' just rice suited for your purpose. Just high starch to low stach.... I tend to think chinese rice is too sticky/starchy for good fried rice.
I hate wet fried rice that sticks together.
>>7820138
Leave it in the fridge overnight, and break it up with a spoon first
Basmati needs too much oil to make good fried rice, the only way not to end up with a bowl of grease is to use a Teflon pan
>>7820138
FUCKING CHINK REEEEEEEEEEEEEEEE
>>7819818
And it doesn't need to be refrigerator/ice cold.
Cook it and then set it aside (e.g. on your stove, no heat; or your cooker, unplugged) for at least three hours.
Cook your rice at noon, throw it in your frying pan at 4.
