/ck/ - Food & Cooking

the low sodium one is the best. i use it in fried rice and it rules
there's another one that is good but the salt is so strong that it fucks me up, and i add salt to everything

i am a major sodium enjoyer because i do manual labor, and im telling you the low-sodium spam is 1000x tastier than regulation spam
every time i me or my wife makes fried rice, it's always the low sodium spam

its going to need like four plates but it's worth it

spam fried rice
the only thing i make that my daughter actually requests

day-old white rice
do everything separate. do the eggs separate and set them aside. do the meat separate, set those aside
this is the whole thing
then you toss them once the soy sauce and oil has turned the rice a good color

you can do this perfectly in a cast iron pan as long as you make sure the big stuff is cooked and set aside first. it is a joke to do. add them back in for the final tossing and you have done it!

sesame oil
obviously day-old white rice
but the big key, and the reason why my fried rice will make a chinamans eyes get round, is doing everything separate, and then combining. eggs for sure, but then combine everything in sequence
i prefer spam, cubed up nice. again, fried up separately and set aside

too wet
i want to see more green in it. more red or brown from meats. i don't know. it just doesn't look good
what you need to do is use insane heat and cook some components separately

my spam fried rice is very strong

>>11812943
understood
maybe the heat was too low? was it day old white rice, out of the fridge?
im not trying to be some kind of dickhead or even worse, a purist, but it looks like you could have done a lot better. toss the greens a bit in the pan. just a little to soften them. it makes a big difference
that said, a gold medal for actually posting your food on this derelict and despicable board. im just assuming you did so for critique
it's spam. no problem. but the greens are not losing anything by spending a bit of time with the rest of it, in fact they are getting stronger!

why not
the trick is to just get the white rice from your local chinese place a day before and fridge that garbage

add egg
every rice dish for lifting ought to have egg
also use sesame oil and i'd say scallions as well
i do something very similar but it's more like a typical chinky fried rice
everyone who has tried it thinks it is amazing
this one has spam in it. another thing i'd recommend to switch it up if you get bored of the chicken

spam fried rice

i know you can do lasanga and bread-dishes

what is your best cooking in one 30" pan???
actually scratch that i want to see some lasangna combos and how to do them