/ck/ - Food & Cooking

>>15514055
>no meat

I get the most restaurant-like texture by tossing the rice with soy sauce and fish sauce immediately after first making the rice itself, then putting it in the fridge overnight, then using that rice the next day to make the fried rice. It gets too moist and soggy otherwise, largely because I lack the high BTU burner I really need to cook it "correctly" as would be done in a restaurant.

>>15514055
You forgot butter, bacon, and kimchi

>>15514777
>butter
that's what oil is for
>bacon
chinks replace this with char siu
>kimchi
bro korea has its own kimchi fried rice

>>15514055
>no msg
holy cringe

>>15514055
how do you make the rice

>>15514055
you need butter and XO sauce or it ain't fried rice

>>15514055
I use my high end induction burner. My wok is getting to 300°c in less than 2 minutes.

>>15515333
Haaaiyaa...

>>15514777
>kimchi
Why do Koreans want to put their fermented cabbage everywhere... I mean that's ok if you're korean but kimchi is definitely not a standard ingredient for fried rice, and it shouldn't be.

>>15514652
You lack induction anon

>>15514055
For people who do not make fried rice regularly, it might be important to let people know that if you use this order, the rice is already cooked beforehand, or there will be a bunch of beginners making god knows what.

The main thing is to use day-old rice. If you do that, the other steps are flexible. You must use day-old rice.

>cooking rice for the sole purpose of making a fried rice
you uncultured swine

>>15515942
kimchi fried rice is fucking great
you keep your whore mouth shut

>fully cook the egg
This sucks, I don't know why people swear by it. Doing the egg last and mixing it into the rice just before it completely sets is the best.

>>15514781
Fuck that unfunny maggot.

>>15516046
That gives you a rice scramble

>>15516326
How much do you make from your comedy career?

>>15516017
Ive put freshly cooked rice under a fan for an hour to get rid of a lot of the moisture and it worked pretty good. Thanks Kenji

>>15514055
The actual order is this:
>cook rice, let it dry and cool in a bowl, great when it's winter, just put it outside
>fry egg, take it out so that it doesnt become gummy
>fry garlic and ginger
>put in rice, this will cool the pan and make sure the garlic doesnt get bitter
>put veggies and egg in
>soy sauce and sambal, msg to taste

>>15515946
Yeah, my dream kitchen would have induction and gas.
I'm legit jelly about the quick water boiling.

>>15518217
>Ive put freshly cooked rice under a fan for an hour to get rid of a lot of the moisture
y tho

>>15515953
This.

>>15514055
>best way to make fried rice
>skillet

>>15515333
This and I always use dark soy sauce.

>>15516030
yeah kimchi doesn’t go with everything but it’s good in fried rice

That is pretty much the exact method someone from shanghai used when she showed me how to make fried rice

>>15514055
How much fish sauce should you use? I used a tbsp before, and it tasted good but made the rice stink.

>>15514055
Why would you toss garlic in after veggies? Your oil is supposed to catch the flavour to coat the veggies