Share Your Self-Isolation Recipes

[Disoblige]

^^ It looks.. Better? haha.
How come you don't try to cook it all in the same pan? I posted some suggestions way back in the beginning that may enlighten your fried rice experience.
Definitely not a white person thing, I know a couple white guy/gals who cook amazing fried rice, better than lots of Asian folk. It's a cooking experience thing. Come to think of it, lots of Asian folk can't cook

Your example:
Generous amount of room temp oil into hot pan -> Bacon (crisp up to first to preferred texture) -> onions (let it cook a little) -> mix in egg (or 2) to fry/scramble up a bit but don't overcook -> add whatever that red veggie is (tomato? red pepper?) -> add in non-clumpy rice -> epic ExtraSlow pan swishing action -> season to preference -> more swishing action to desired doneness -> scallions (?) -> Done

As a personal request and pure curiosity on the result, could you try that the next time you do fried rice? I will owe you a beer if we ever meet in person one day I am in Calgary.

[ExtraSlow]

I can do it, sure. I do need to work on less clumpy rice. Even with leftovers it's pretty clumpy.

[flipstah]

Pick it up by hand and break the clumps like you're sprinkling into the pan.

[Disoblige]

This quote is hidden because you are ignoring this member. Show Quote

Pick it up by hand and break the clumps like you're sprinkling into the pan.

You can also store the rice in a large Ziplock and smack it around with your fists before pouring it into the pan.

[cdnsir]

High heat helps. Oil in the pan should be smoking hot when you put the cold rice in, then press and chop up with your spatula.


BTW. Just saw this, Ikea Meatballs at home!

[killramos]

This quote is hidden because you are ignoring this member. Show Quote

High heat helps. Oil in the pan should be smoking hot when you put the cold rice in, then press and chop up with your spatula.


BTW. Just saw this, Ikea Meatballs at home!

Fake news. Where is the horse meat?

[Disoblige]

This quote is hidden because you are ignoring this member. Show Quote

High heat helps. Oil in the pan should be smoking hot when you put the cold rice in, then press and chop up with your spatula.

I don't think so, only because most fried rice doesn't have just rice in the wok with the oil first. You typically are cooking other ingredient in there then putting the rice in after.
So yes your pan is hot, and the rice is cold. But you put normal temp oil into the hot pan, otherwise you're reaching smoke point way too fast and you're in for a bad result.

[ExtraSlow]

So much controversy about the rice!

[cdnsir]

This quote is hidden because you are ignoring this member. Show Quote

Fake news. Where is the horse meat?

LOL

This quote is hidden because you are ignoring this member. Show Quote

I don't think so, only because most fried rice doesn't have just rice in the wok with the oil first. You typically are cooking other ingredient in there then putting the rice in after.
So yes your pan is hot, and the rice is cold. But you put normal temp oil into the hot pan, otherwise you're reaching smoke point way too fast and you're in for a bad result.

Good point. Should clarify:

1. Cook the raw meats first then set aside
2. In the cleaned hot pan. Add oil, crack in egg then scramble the cold rice in immediately
3. Once all the grains are separated, toss in cooked meats and season
4. Keep stir frying on high until you get a distinctive toasted rice smell

[sabad66]

i think the egg is what really kills the purists inside. it has to look "natural", don't cut up into perfect squares with straight edges. Personally i swish it around as its cooking and then separate it into smaller pieces while its cooking. makes it a lot more professional looking IMO

[dj_rice]

The Great Beyond Fried Rice Debate.... Can we have a subsection. Asian Fried Rice and White Boy Fried Rice

[ExtraSlow]

Is that the issue people have? Wow.

[Disoblige]

This quote is hidden because you are ignoring this member. Show Quote

The Great Beyond Fried Rice Debate.... Can we have a subsection. Asian Fried Rice and White Boy Fried Rice

Hey, don't turn this into a white and yellow debate. I thought I made it clear that white people can make excellent fried rice too, and I am rooting for ExtraSlow to prevail next time.

[dj_rice]

This quote is hidden because you are ignoring this member. Show Quote

Is that the issue people have? Wow.

Hahahah theres no issues, just like raggin on you

[The_Rural_Juror]

These are my observations.

1. Asian restaurant fried rice is cooked in one wok. None of this setting aside and losing all the tasty bits thing.
2. Rice lacks the caramel color of soy and sesame sauce
3. Bacon???? Did you mean to use lap cheong?

Gif recipe for the correct technique here: https://tasty.co/recipe/veggie-fried-rice

[ExtraSlow]

This quote is hidden because you are ignoring this member. Show Quote

2. Rice lacks the caramel color of soy and sesame sauce

Addressing #2 anyway. Last time, I had a very good brown color from soy and other sauces, and beyond shit a brick over the fact that "they couldn't even see the rice". So this time, to increase colour contrast, I added no sauce. Ratio of rice to ingredients in both versions was about the same. "there's a lot of rice in there" I think I said. And then my feelings got hurt.

It's a tough life.

[sabad66]

I’ll take some of the “still learning this dish” heat off you ES

Here was my second attempt at sourdough. Much better this time following @Brent.ff schedule but still not quite there. Having a dough scraper and flouring the banettons better helped to preserve the shape going into oven

Taste is on point, although I don’t know if I’ve had a top caliber example before to be able to compare.

[Brent.ff]

Looks waaaay better! Have you changed the % of water or whole wheat?

[ercchry]

Chicken! (Drums) ...perfect bite through skin and juicy AF

[killramos]

This quote is hidden because you are ignoring this member. Show Quote

Chicken! (Drums) ...perfect bite through skin and juicy AF

Solid presentation. Hot flavour?