/ck/ - Food & Cooking

>>12455737
Just add some Desert Lime Juice.

>>12455768
Wat the hell is a desert lime? Is it different than a regular lime? A key lime? Finger lime??

I find that some fermented black bean sauce adds a good flavor to the old fry rice.

>>12455737
white pepper, light soy sauce, egg, and the unique flavor of peas that have been quickly stir fried at high temperature

>>12455779
Citrus glauca. Has very aromatic fruits and very piquant juice.

>>12455737
Try Yakisoba sauce on rice

>>12455782
Never tried fermented black bean paste. How does the flavor compare to miso? Speaking of miso, I’ve never added that to my fried rice either.

>>12455784
This is honestly pretty close to my “bare bones” fried rice that I make if there’s not much in the fridge, like tonight, which inspired this thread. Haven’t tried white pepper before; usually I just use fresh ground black pepper. I also add scallion. I’ll agree that peas are one of my “must haves” in a good fried rice. Is there a certain soy sauce that you prefer? I have cheap ole kikoman in the cupboard now, because my local Walmart doesn’t stock pic related, which is my absolute favorite.

https://m.youtube.com/watch?v=sHbHZOcpCZ0

>>12455812
White pepper tastes very different. Light soy sauce is thinner, saltier, and has less depth. The popular "Golden Mountain" sauce is similiar.

>>12455796
Sounds like it would be worth a try! Your pic looks tasty. My quick google search shows yakisoba sauce as salty/sweet brown sauce, which is great, but now I’m curious about the creamy looking sauce on top.

>>12455870
Im mixing Yakisoba sauce with Garlic and Ginger,auster- and some other sauces, salt pepper and chilli with water and soysauce to spread it much easier on the noodles or rice.
Its the nice chinese chili sauce mixed with Mayo 1:1

>>12455737
Made this a while back. Some Chinese sausage with a soy sauce,fish sauce, sesame oil and shaoxing wine sauce combo does it for me.

>>12455936
Nice combo for the sauce! I’ve done the soy/fish sauce/sesame oil combo, but never tried the wine. Those aforementioned 3 did come the closest to what I was searching for, though. I’ve never had Chinese sausage, though. What’s it comparable to?

>>12455947
Like dried sweetened pork sausage. Salami maybe?

>>12456122
Sounds like the perfect meat to add to fried rice, honestly. My local take-out serves pork in theirs, which is good, but I have no idea what type or preparation the pork is. It’s diced very small, and has a bright red outer layer.

>>12456176
Yeah sounds like Chinese sausage. You can always DIY https://www.chinasichuanfood.com/chinese-sausages/

Add a little oyster sauce. Add egg.

>>12456317
That’s all West Coasters pass off as fried rice...

>>12455737
OP what’s missing is wine. (Some people use sherry, but there is a Chinese equivalent).

https://www.youtube.com/watch?v=EvE5cYNXufY

>>12455737
You need an actual wok with a round bottom and a stove that puts out high flames. You can't do it at home because a normal range doesn't go that high, When you make fried rice at home the most you can get is something "like" chinese restaurant style fried rice but it won't be the same. Also the restaurants usually use rice that's been steamed the day before, I don't know what it does but if it works you may as well copy that too.

>>12456317
When do y’all add the egg? I usually scramble before, leaving it a little undercooked and set it aside and add it at the end.

>>12456357
This. They use large woks with 70,000 BTU burners or more.

The most you get at home is 10 or 12 on a high end stove. Mostly 7,000 on a standard quality stove.

Electric burners typically produce more heat but they cant properly heat a wok.

The key is to heat the rice so the water inside steams and drives the oil away. Rice is tiny so the effect doesnt last long.

This is the same reason you cannot do anything but tiny batches of McD fries at home. They requires par boiling of the thin fries then freezing. You throw the fries in hot grease and they chill it to below frying temp and your burner cannot get ot back to temp.

This is also the reason it is i.possible to make fried food thats edible wuth a puny US fry daddy and 110v/12a outlets.

Heat. More of it. A lot more.

You could try building your own Chinese brick stove with charcoal and a good draft system but do you want to burn a bag of charcoal for a bowl of fried rice?

>>12456757
I think if you try smaller portions you would be able to manage good fried rice. One thing that is difficult to achieve is wok hei at home because your typical gas burner flame doesn't extend more than 15-20cm in height.

Definitely the msg flavor

>>12456772
>One thing that is difficult to achieve is wok hei at home because your typical gas burner flame doesn't extend more than 15-20cm in height.
I buy that all day.
Here's an expert
https://www.youtube.com/watch?v=wvSJcFTAv3o
Look at that flame.
In my long past HS prep cook days, we used to achieve a similar effect but with a food service 2-burner setup. The gas licks up around the wok. This was a mid-level steak restaurant, don't order fried rice or stir fry there, but hey we tried.
At least we had food service burners.
Look how he manages that heat by tossing it then, even with that massive flame, letting the wok heat back up to NEVER let the grease back into the grains. Gotta keep those little rices outgassing the whole time.
Caremlization is just a secondary process here, but essential. If your'e managing the outgassing, you're going to get the carmelization of the grains.

ancient chinese secret not for white pig eyes

>>12456357
>>12456757
>>12456829
Well, I’ve always heard that “more heat” is the difference between restaurant and homemade fried rice, but now it makes a little more sense why that makes such a difference. My hope is that if I make a small enough batch after letting my pan get super hot, it might come close.

>>12456793
Honestly this is what I’m trying next. A $3 can of Accent or Maggi seems a worthwhile investment if it can get me a step or two closer to the product I’m looking for.

What’s anons take on MSG? People seem pretty divided on the subject.

>>12455737
MSG, butter, old rice

also don't use so much soy sauce, use salt

>>12455737
I know this is going to sound crazy, but it really works. I had a best friend growing up who's parents had a restaurant (they were from Taiwan), and they would add just a little bit of ketchup along with the other sauces and seasonings. Just like a scant tablespoon. It really made it nice, though. Try it sometime.

>>12457855
OP here, and will vouch for these tips (other than MSG, see previous post). Noticed the salt/pepper and butter at most “Japanese steak house” style restaurants. Makes a pretty huge difference in my experience. Old rice is also one of the key components, and others have verified that countless times. Thanks for the contribution! Seems like there has been lots of good advice in this thread so far.

>>12457654

>What’s anons take on MSG? People seem pretty divided on the subject.

Got a bottle of MSG a few months ago. The trick (as with salt) is to add incrementally and taste. Also, while a common rule of thumb is that msg is added in about half the quantity of salt, I've found 1/4 to be a better starting point. A pinch of MSG in western food can also make a vast improvement.

With regards to the health controversy (1) I haven't come across something that convinces me there is a legitimate health concern
(2) I've eaten about a tablespoon of MSG in the last 2 months, my blood pressure is the same and I don't feel any ill effects.

-rice has to be dry
-you have to use enough oil
-the rice should not stick to the pan, although a little crust here and there is ok. the rice should glide across the pan because it is crisp, fried, and not soft and smooshy.
-don't add too many ingredients -- 1 egg, a handful of veg, a small amount of meat of some kind is enough. any more and it'll make the rice soggy.
-add salt and black pepper. soy sauce, chilli sauce and vinegar towards the end are optional. and of those, only add a little (or the rice can lose its crispness)
-frying should only take about 5 minutes on a high heat
-make sure you break up the rice so there are no clumps. the clumps are unpleasant and may not be cooked through which is risky, and they won't get any flavour either.

high heat, add oil to the pan, add egg, stir fry the egg, breaking it up. add veg, meat, stir fry. add rice, salt, pepper, fry until it's all golden and crisp. it's very simple unless the rice was too soft and moist, or you didn't use enough oil and so the egg just absorbed it all. 50ml oil or more I'd guess.

>>12456357
>Also the restaurants usually use rice that's been steamed the day before

ive never heard of anyone making fried rice without day old rice

>>12458403
Thanks for the info, anon! Is there supposed to be a certain brand that is more trusted by Asian restaurants, or are they all pretty much the same? My local store has Accent. I’m really hoping that gives me the “take-out” flavor I’ve been looking for.

>>12457867
Wow! Sounds strange, but hey, I’ll try anything twice. Maybe by the time the ketchup mingles with the soy/sesame/fish sauce or what have you, it almost emulates hoisin or yakisoba sauce??

maggi and mirin. this is the secret to takeout.

>>12456176
That's char siu.

>>12455812
Kikkoman is a Japanese soy sauce, Chinese light and dark soy are a bit different.

>>12455737
Fry in peanut oil, season with soy sauce, rice vinegar, fish sauce, chili oil, fresh garlic, turmeric, and ginger.

>>12456333
Shaoxing wine. Also Lao Gan Ma if you want a spicy fried rice, add near the end and mix well.

>>12458799
MSG is a molecule, there is no QC difference among properly packaged products like Accent.

>>12458937
Isn't it technically TWO molecules?

>>12458947
No.
>>12458937
You're a retard.

>>12459041
Hey, cool your fuckin jets, pal. This was a pretty civil discussion until your post.

Care to enlighten everyone about the different brand packaging of MSG?

>>12459083
If it's pure MSG it doesn't really matter.

>>12455737
You are missing wok hei.
You need a rocket engine and a big wok. There is no other way.

make sure to fry rice until it starts to look crispy

use 50/50 oyster sauce and soy sauce for seasoning

>>12456357
>>12457855
>>12458501
Former GM of a local chain of Chinese restaurants. We never used day old rice because we were too busy to reliably just store unused white rice. We were rated highly across the greater Houston area as well so we weren't just a random takeout joint. We did have a separate container for drying rice though. Our secrets were - MSG, fish sauce, lots of salt, low sodium soy, dark soy, a small amount of sesame oil and Chinese cooking wine to finish, and white pepper. Otherwise it was just a matter of getting the wok hot enough.

>>12461242
Thanks for the tips! What type of rice drying apparatus did you use? I used to just lay it out on a sheet pan and refrigerate until cool, then break up the clumps and store it in a cambro

>>12455737
I don't have any great pics, but I've had success making restaurant style fried rice at home. I own a giant wok but I get my best results using an anodized nonstick skillet. The wok just doesn't get hot enough on a conventional gas burner to properly stir fry. (I mostly just use the wok to make popcorn in) The nonstick I use is a decent one, Emeril I think, with a heavy bottom. Holds heat pretty nicely.
The other tips I have are already covered here, use day old or dried out rice, go easy on the meat, scramble your eggs beforehand and set them aside to add in last. I would also make your sauce in advance. A little dark soy sauce, oyster sauce, mirin or cooking wine, a little chili oil or dippiing sauce. Really whatever you feel like. Also a handful of chopped scallions is essential right at the end, I like to separate the white part out and let those cook a little then top with the green bits. Happy fried rice making anon, let me know if you have more questions

>>12463309
Also for the best texture and flavor, Don't buy ground chicken/pork/beef, chop it up yourself with a meat cleaver. Cook the meat after the eggs, and don't add your veggies in until all the liquid renders out and the meat starts to brown properly

>>12455737
I have a screencap that i use every time for god-tier fried rice

>>12463309
I do the same thing with my scallions! I usually cook my egg close to last, though. Push all the almost finished fried rice to the edges of the pan, add the eggs to the middle, then scramble with a touch of soy sauce. They cook pretty quickly, so once they are mostly done, I stir the rice back to the middle of the pan and give it a toss or two.

I’ve never used Mirin or any of the other Asian cooking wines. Does it make a huge difference? Anything good substitutions?

Not sure about restaurants but in my household we always used sesame oil for making fried rice. Small bits of garlic in there, too.

>>12455737
Just add msg and a drop of liquid smoke to fake the wok taste if you don't want to cook with smoking point oil that will coat the whole kitchen in grease even if you have the most powerful extractor fan in the middle kindom.

>>12456757
>>12456772
>>12456829
>>12457654
>>12460070
Just fake it with a little liquid smoke you fags

>>12463917

>>12463876
As long as you're cooking the egg before you mix it with your rice it doesn't matter if you do it first or not. As far as cooking wine, mirin or xiaoxing wine are pretty essential if you're getting into either japaneese or chineese cooking respectively, you can substitute a little rice wine vinegar with a tiny bit of sugar dissolved in a pinch, but the cooking wine is usually not too expensive and lasts forever so it's good to have in your pantry. For fried rice it doesn't make a huge difference, but I'm also not a purist.
My favorite fried rice recipe is a basil fried rice. Make a sauce of one part oyster sauce,
two parts chicken stock, one part soy sauce,
one half part fish sauce, and one part brown sugar. Use whatever meat you feel like, eggs, lots of garlic, thai chili, shallot, and any other veggies you want (I like broccoli). When you're done frying, remove it from the heat and add a half a bunch of thai basil cut into thin ribbons (Chiffonade) and mix it in. Soooo tasty

>>12463535
Sounds like some solid fried rice, anon!

>>12463892
Interesting! Might give that a try sometime, if I ever get some liquid smoke, that is.

>>12464081
That was a really helpful post! The sauce sounds damn good.

>>12455737
It's char siu. Add Chinese bbq pork bits for authentic flavor. Use day old rice, ginger, garlic, dried Chinese red chili pepper, fry in plain veggie oil, add soy sauce, dash rice vinegar, tsp sesame oil at the end, once rice and meat/egg are fried and combined. The secret is Chinese bbq pork though. Just google char siu marinade. Its mostly 5 spice powder and soy.

>>12455737
Not fried rice but I just made some stir fry noodles. My main trick is to get great flavor by caramelizing the vegetables. It goes like this:
>Cut vegetables, separating slow cooking from fast cooking (e.g. stems vs leaves of bok choi).
>For noodles, cut into thin strips, for regular cooking cut however you like
>Add 1-2 tsp oil and add stems and other slower cooking vegetables.
>Toss until it starts to get too hot, then add about 1/4 cup water and keep tossing
>This helps cook without using too much oil.
>Then add rest of vegetables and do the same.

With this technique you get a very classic Chinese flavor without even adding any sauces. In my dish I drizzled with a little soy sauce.

>>12464616
Thanks for the input. Now that you’ve mentioned it, I’ve heard of that type of pork. I’ll have to make some.

>>12464816
you should sub the water for (clear) chinese cooking wine

it is only like $1 for a large bottle
I can't see it, but you should use garlic as well, maybe ginger spring onion and chilli

Not saying it's not nice either, but that's not a 'fried noodle' dish especially when you're avoiding using oil.

>>12465638
fermented red bean curd is the key ingredient if you want to make char siu
it's what tenderizes the meat and makes it red

How do I make rice ?
I need a good rice recipe...
my rice tastes terrible...

>>12467351
Like just rice or fried rice?

>>12466111
This is the second time fermented bean curd/sauce has been mentioned ITT. how does it stack up against miso flavor-wise?

>>12467351
I’ll detail my process, and anon can chime in as well. This method has always worked pretty well for me:

Rinse 1c long grain white rice in a bowl or the saucepan you’ll cook the rice in, stirring it around and draining the water until it becomes mostly clear. This helps prevent the rice from becoming sticky and gummy.

Add rice and 2c water, plus a good pinch of salt, to a saucepan and set heat to high.

When the water comes to a boil, stir it once, reduce the heat down until the water is just at a simmer, then cover with a tightly fitting lid.

Now LEAVE IT ALONE for 15 minutes. Don’t stir it, don’t check on it, or your rice will likely become a mushy mess.

After the 15 minutes, I take a quick peek to make sure all the water appears to have been absorbed, then cover again and let rest for 10 minutes. If after the 15 minutes of simmering there is still a little water on top, let it cook another 5 or so minutes, then proceed with the recipe as usual.

After the rice rests, fluff it gently with a fork, then serve. If I’m saving it for fried rice, I will either throw the entire saucepan in the fridge, or spread the rice out on a sheet pan to cool and dry out.

>>12467351
>put 2 cups rice in a pot
>swoosh it round with water a few times, draining the water, and refilling, until the water is clear
>salt it a little
>add 3 cups water
>bring to the boil with lid on
>when it starts to boil, reduce heat to lowest and simmer for 12-15 mins
>do not open lid during this time or until fluffing
>remove from heat and rest for 5-10 mins
>fluff with a frok
>wa la

>>12467423
rice fried rice

>>12455854
It’s not that different. White pepper is exactly the same as black pepper except it doesn’t have the husk

>>12467424
fermented red bean curd tastes and smells gross as fuck and it's so cheap that it must be made from all kinds of sewrage byproducts in chinkland but it does amazing things to pork and char siu isn't char siu without it.

it's kind of like how belacan is disgusting.

fermented bean sauce or the chilli kind i like (pic related), doubanjiang, on the other hand is just delicious and neither taste anything like miso really.

>>12459083
Different guy here. Different brands can have different purities dumbass.

>>12467351

My dad's rice is always perfect an he said

1.5 water to 1 of rice

Bring water to boil first then add rice and turn heat to lowest setting and put the lid on.
Cook for 10 mins or until bubbles stop emerging at the top.

Turn heat off and keep lid on for 10 more mins.

Take lid off, fluff the rice around with a fork and put the lid back on for another 10 mins.

You can do heaps of other stuff to improve it like chuck a star anise in there but any kind of rice I've made this way has always turned out good as.

>>12467423
ill take a fried rice recipe too.......

>>12467444
Interesting. Miso is the only fermented bean product I’m at all familiar with, so it looks like I’m gonna have to grab a few more pantry items next shopping trip. I had a pint container full of gochujang from my cousin’s Korean GF, but my wife threw it away accidentally. Damn shame :/. Are there any other good uses for the products you mentioned?

I do find it interesting that there seem to be a lot of Asian ingredients that smell absolutely god fucking awful(fish sauce), but impart such a wonderful flavor when applied correctly.

>>12467450
I’m trying this method next time I make rice. Never boiled water, then added rice, but I’ve seen enough recipes like this to make me want to try it.

My fried rice recipe do it in a wok

Cook diced bacon slightly before preferred doneness and put aside

Cook 1.5cm diced chicken in bacon fat and optionally add soy sauce at the end and put aside

Put onion, scallions (spring onion), shallots in with some oil and cook till nearly translucent

Add ALOT of minced garlic, some finely diced chillis, some grated ginger

In a separate pan add eggs with sesame oil and sort of cut at it with a spatula until its cooked and in tiny pieces

Add rice (preferably spread out on a tray and refrigerated over night so it gets dried out) and eggs

Add soy sauce and mix until everything is light brown, add a fuck load of pepper and reincorporate the bacon and chicken as well as some corn and peas if u want

Fry everything together with some more sesame oil and serve with fresh scallions and dried shallots, I also drizzle some sweet soy over everything

>>12467481

This

>>12457867
Alternatively, gochujang

That's what chef John uses

>>12467491
'red bean curd' is a chink boomer thing like stewed prunes lol that they eat with porridge sometimes but i honestly think it's only valid in char siu marinades
But does awesome things for texture, flavour, and colour in that.

'Hot Bean Sauce' (fermented chilli bean sauce), that Dove brand one is my jam, well, it's not quite as 'put it in anything' as lao gan ma, but a couple teaspoons is fucking delicious in most stir fries or chinese dishes in general.
just balance it with a little sugar and maybe some rice wine vinegar.
It is actually decently hot as well. Much hotter than lao gan ma.

fried rice is way more about technique than ingredients
there's a basic one but once you learn the techniques, it's a vehicle for leftovers

i dont know how to make fried rice :(
this>>12467509
looks to complicated...

>>12467724

I started it with eggs onion bacon and garlic and it still tasted good you just work up the ingredients

>>12467724
Fried rice can be as basic as you want. Bare minimum for me is just day old rice, soy sauce, egg, and scallions fried on high heat in some butter. This thread has been a pretty good source of technique and ingredient suggestions past those basics.

>>12458799
I bought mine from a restaurant spice supply store. Mostly by the Kilo. Upon request, I got a bottle of white crystals (slightly finer than table salt). When I tasted it, I recognised it as an element of Cheese Doritos, "chicken" spice mix, and flings chips(not sure if those exist outside South Africa). It isn't salty, so not sure what/if adulterants might be used. It was really cheap, and gave that distinctive taste, so I don't think there would be a difference between brands... Kinda like salt

>>12467509
remove or keep the seeds of chillis?

>>12467856
>day old rice,

so im guessing your talking about rice that was originaly boiled. and then pan frying it the next day??

is this the way to do all fried rice ?

1. boiled first
2. dump in skillet with oil and fry ???

>>12468117
>fried on high heat in some butter
Doesn't that burn and taste totally shit?

Do you have raw powdered MSG? No? That's why your food is shit.

>>12469200
Eh, I’ve never had an issue. It’s not like I give it a chance to burn, though. Cold rice and butter go into a hot pan at the same time, and start stirring right away. I started doing this after I noticed every Japanese steak house-style restaurant does their fried rice with a fuckton of butter.

>>12455737
i sure did try to fry some rice but damn it tooo crunchy

>>12469268
butter exists too

OP here. Thanks for all the advice and tips. This thread was almost entirely devoid of the usual shitposting I see so often here on /ck/!
Next grocery run will include some good soy sauce, oyster sauce, mirin, sesame oil, and a can of good ole MSG. made a basic batch of rice with the stuff I had in the fridge last night, and it really was pretty tasty. Can’t wait to try again with all of anons special ingredients!

Pic related. Fried rice from last night!

>>12470156
your rice looks broken, it's too mushy (signs of too much water/sauce and the rice having too much moisture and the wok/pan not being hot enough)


your egg is also over done, remove the egg after you finish scrambling them (make sure it's still runny cause it'll continue to cook after)

>>12457654
I'm 99% sure Maggi doesn't have MSG. For a long time, I was exactly like you trying to get my friend rice to taste right, and MSG was indeed the answer. Another tip is to mix oil into your rice before cooking instead of putting oil in the work/pan. This helps a ton with even crispiness, along with as high of heat as you can possible get.

>>12470156
Better than my fried rice. Still heat problems though.

egg + rice first before adding the veggies and meat is the real red pill. make sure u season the rice and egg properly with a tiny bit of soy sauce.

I'm seeing a few mentions of day old rice - is that how buffets actually do it? My homemade rice is always so damp and a bit sticky.

>>12471141
Then you should wash it more to remove more starch, cook it less time so it breaks down less, or use less water if you're doing absorption method.

But home cooked fried rice isn't a dish that chinks would ever plan or cook rice explicitly for. It's a way to use up leftover rice.

There is also a way to mix Asian pickles with it.
Please note that the taste changes with fried rice.

>>12471204
Fuuuuuuuuck me, I love kimchi fried rice. Now I want to make some, but I'm out of kimchi.

saffron
raisins
walnuts
caramelized carrot
parsley
basmati rice cooked in homemade duck stock
fried in some rendered duck fat

another meme one

lime
kaffir lime leaf
lemongrass
garlic
chilli
turmeric
little palm sugar
fish sauce
shrimp
ginger

i fucked cooking this one up and the old rice i used sucked
but the flavours were great

and for me it's moving the fried rice to the side of the wok at the very end and scrambling the egg in the free space and then folding it through just when it sets so it doesn't get muddled with the rice flavours or overcook or have to be done separately

>>12470156
>mirin
just use a little bit of sugar or oyster sauce if you want it sweeter (restaurants all will). you don't want extra liquid if you can avoid it.
it would be better if you did less in that pan as well. fried rice in general is better in smaller batches

another tip and i don't do this every time but carrots are a very cheap vege, is start with a thin sliced carrot in your oil and caramalyse it, which will drive out all the moisture and means veges that don't make your rice soggy. Almost burn them. They also flavour your oil. Add the garlic right at the end before you fold in your rice.
I can't stand the little soft previously frozen carrot cubes often done but these are actually tasty.

fried sneed

>>12469140
Yeah boiled first then when its dry it almost becomes crispy when fried the next day

>>12469032
I keep them in but its preference and depends on what chilli you use

>>12455737
Urine

>>12455737
I like making mine like this, it's pretty much like takeout.

I use chicken strips for protein, which I fry up in a hot skillet after adding salt, pepper and paprika.

After the chicken is browned, I put it aside and start adding veggies into the hot oil.
Diced carrots, onions, spring onions and bean sprouts are my go to.
Also a bit of crushed garlic right when the veggies are almost done.
You can add whatever, but I think these are the most classic tasting.

I use white basmati rice, which I ALWAYS make the day before, so it has a more dry and crumbly texture.

I add it into the pan with the veggies, re add the chicken and stir fry for a few minutes.
If you wanna put fried egg into it, scoop it all to the side and stir fry the eggs.
Then I start adding the seasonings.

Soy sauce (Kikkoman all purpose)
Oyster sauce
Little bit of sugar (or MSG)
Black pepper
Curry powder for yellow colour
Teaspoon of chicken stock powder
Dash of sesame oil at the very end
No additional salt.

I had tried a different approach, where I coated the rice with eggs before adding it to the pan, which was also very good. Gives a much nicer, more crumbly, sort of dry texture.

>leftover rice
>butter
>onions
>garlic
>bacon
>kimchi
>gochung paste
>any veggies lying around
>egg

how long is the original boiled rice good in the refegirator for ?????????????

>>12455737

you lack weeks old frying oil, msg and some snot from the cook

>>12470181
>>12471198
I think I overcooked the rice :/. I’ve always heard 2:1 water to rice, but maybe I should scale back the water a little.

>>12471259
Looks tasty to me! What all did you add?

>>12471294
Nice tip! Pic I posted was dinner for 2, and yes, I crowded that pan way too much. Honestly it was a quick throw together just to get ourselves fed. Oyster sauce is definitely on the grocery list, though.

>>12472566
couple o' days