/ck/ - Food & Cooking

>>6443865
Day old rice.

Eggs

Msg

>>6443865
dark soy sauce during frying
sweet soy sauce when it's finished and served

>>6443865
greasy wok that's hotter than yer mum

>>6443865
Pulao is both easier and tastier than fried rice. Even the Chinese aren't crazy about it, it's just something they whip up when they don't want to make anything.

>>6443865
Gutter oil

>>6443914

It's a long heady process that is almost iddentical to caramelizing onions. Should take just as long too. A grain of rice is delicate and every grain needs your most devoted attention if you want uniform beauty out of them. I make the best fried rice and it goes well with the spicy mayo I make for pork and shrimp dishes.

>>6443942
Fuck off Edith

>>6443942

STFU, no one even reads your posts anymore.

>>6443956
The OP probably did and she's the only one I cared to help, quite frankly. You can bugger off now.

>>6443960

didn't I just get done telling you to STFU, bitch.

>>6443960
Hey idiot, OP here, go fuck yourself

>>6443977
I'm just trying to help...

...you prick

>>6443981
>>6443960

>the virginity is strong with this one.

Depends:
Do you have a wok range?
>Yes.
Then just get it super duper fucking hot and use the normal stir-fry order, just adding rice immediately before the herbs.
>No.
Use as high a heat as possible. After cooking your aromatics and other ingredients, add a quarter cup of liquid per cup of cooked, refrigerated rice just before you intend to add said rice. Toss the rice about to absorb the liquid and heat through, then continue to stir-fry after it has absorbed all of it. When it /just/ starts to stick to the pan, off the heat and stir in any herbs and cooked egg you intend to have with your rice.

I grew up on fried rice and that's how my mum (normal hob) and auntie (both normal hob and wok range) always made it.

Pic related: fried sticky rice with chicken and sai ua sausage as well as various aromatics, veg and scrambled egg. Flavoured with fish, soy and oyster sauces.

>>6443992
hey thanks man sounds like you know what you're talking about

>>6444000
Nice fazolis

>>6444000
Welcome.
I cooked myself some fried rice for dinner tonight, actually. :3
Just plain, garlic-fried rice with egg and scallions but with sides of turnip leaves and pickles.

>>6444014
If you use chicken broth instead of water to boil the rice in and refrigerate the rice at least 3-4 hours before you use it for fried it turns out delicious... just trying to help. That's my suggestion.

Qucik question about rice but not exactly fried rice, whats the best way to flavor rice, i've been told to add the flavoring to cold water first, rinse the rice and let it soak in the flavored water for a few hours some people told me 24 hours and some have said put it in the fridge.

This sounds like it would work but what way do you guys normally use, also I tend to cook my rice in a basic rice cooker.

>>6444032
just cook in chicken stock and add some spice to it after, shits marvelous

>>6444052
Which is better dissolved powder stock or jellied stock?

What about curry flavored rice?

>>6444052
I already suggested that.

>>6444063
Jellied stock. Powder stock? Really? Did you even have to ask? You probably shouldn't be in the kitchen lol.

>>6444067
normally use chicken oxo when making cooked dinner

>>6444030
That's nice dear. :3
Here's a shiny new nickel for you.

>>6444067
>You probably shouldn't be in the kitchen lol.

Look who's talking.

>>6444121
I've been cooking for myselves since the Fifth grade, buddy. Dial it back a smidge.

>>6444130
I've been cooking since I was in the womb. Step it up nigger.

>>6444130
Am I supposed to be impressed by this?

And since we're at this, I gotta make this clear.
I ain't your buddy, pal.

>>6443868
Absolutely necessary.

Sesame oil, tad of butter and high heat.

>>6443960
>she

>2 day old rice
>semi scrambled egg
>coconut cream
> frozen mixed vegetables
>tumeric
>gravy powder
>Korean bbq marinade
Yesterday's. Is it meant to be soggy?

>>6443865
>>6443868
this and sesame oil

You don't need day old rice as long at it is properly cooled. Here is a recipe that i often use:

4 dl uncooked jasmine rice
150 g bacon/ham/chicken
3 eggs
Cubed carrots and peas
Fish sauce or oyster sauce
Soy sauce
Sesame oil
White pepper
Two cloves of garlic

Directions:
Cook the rice and spread it out on a sheet of baking paper to let it cool. Fry the meat and garlic untill done. Add veggies. Move everything over to one side of the pan and scramble the eggs on the other side.
Mix everything together. Add soy sauce and fish sauce. Add rice. Add more soy sauce and fish sauce to taste and sprinkle some white pepper over it. Finally add the sesame oil.

>>6445042
Great recipe!

>>6443865
perfect rice texture, high heat, glutamate from the soy and oyster sauce

>>6445042

This recipe is solid but personally, I've never had much luck with fresh rice, even when cooled like that. It sticks together and can get gloopy.

Also, BBQ pork is essential.

>>6444130
Jesus Christ you're fucking autistic.

>>6443868
Enjoy your shit-tier American takeout fried rice. Why don't you just lazily throw in a bag of frozen assorted veggies to complete your bland, dry experience?

>>6444130
so a whole 3 years now

>>6443865
heat, rice and soy sauce

I use jap rice, but I tend to use day old cold rice and a hot pan. Get that bitch to smoking. Throw in rice stir, once you get the aromatic smell of rice throw in your egg, stir like crazy and then throw in sauce and seasoning. Plate.

Who nasi goreng here

Like a persian

>>6449249
...
That's literally "fried cooked rice" in Indo and Malay. It's not a specific dish or method of preparing it or anything. >>6443865, >>6443992 and >>6449269 are each also "nasi goreng," despite being American, Thai/Khmer and Durkadurkastani in style, respectively.

>>6447650
Not sure if bait

>>6449269
That's how Madonna cooks her rice.

>>6444030
nothing about this thread requires us to know who you are. just fucking trip the tripcode, and post like a normal fucking human being. if you are helpful, you are helpful, no one cares, and if you arent, still no one cares. you dont get that its not relevant for us to know who you are when you post. thats the entire goddamn motherfucking shitcunt point of an ANONYMOUS IMAGEBOARD. stop being a shitstain and join the faceless masses.

>>6443865
throw it in the garbage

>>6447223
try undercooking the rice. you end up cooking it again under high heat to sorta fry the outsides, and you end up cooking it too much. try removing it when its still a bit hard

>>6449621

you know the only problem with tripfags is people like you that sperg out at them.

>>6449621
Gosh, you seem mad. Maybe you should take a break?

>>6449638
fite me

>>6443865
fish sauce and pure sesame oil.

>>6443865
Soy sauce and sesame oil

>>6443865
Semen

>>6449296
Naming a common dish in a certain language implies it's prepared like most speakers of that language. I'm sure nobody says "nasi goreng," or even "fried rice" and means "literally just rice fried in oil"

Kim chee

>>6449946
I guess I see your point, but it's not something I or anyone I know ever does.

It's not like you call Chinese-style fried 'chaofan' and Thai/Lao-style 'khaopad,' or anything, right?
Likewise, they're just 'nasi goreng Fujian/Hokkien' (or 'nasi goreng Kwantung/Kanton' or 'nasi goreng Cina') or "nasi goreng Thai" or "Chinese/Hokkien/Cantonese fried rice" or "Thai fried rice."

It's all either 'fried rice' or 'nasi goreng.' I don't know anyone who says 'chaofan' or 'khaopad.'

>>6443865
you have to use a very hot pan or preferably a wok that is hot enough to smoke the oil you add to it in the beginning. you should be done in very short time. the key is to go hot and fast with fried rice.

oyster sauce

NOT SOY SAUCE

>>6443865
great question anon

Add some thin sliced chinese sausages mehn

For good fried rice, no matter what seasoning you use, the most important aspect is not to "steam" it when you're suppose to be "frying" it.

>know your rice variety
Not all rice cooks the same and the generic rice variety in American supermarket is junk. For every brand you use, you need to know how the rice cooks out with the quantity of water you use. Not all brands of jasmine rice is the same for example.

>cook rice firm
The rice needs to have a firm texture but not to the point where it is al dente and crumbles.

>air your rice
You don't necessarily need day old rice. It just needs to have the excess moisture evaporated. You can lay your rice on a baking sheet and fan it. Fold the rice as you're doing this to keep the top layer from getting to dry.

>high stable heat
A wok is only good if you have a high flame burner. I personally use a cast iron skillet and it works beautifully. Cook in batches relative to the size of your pan so that excess moisture will evaporate quickly and you will get good Maillard reaction.

>>6450009
>I don't know anyone who says 'chaofan' or 'khaopad.'
Those specifically, neither do I. That's because chinese food has been bastardized by american chinese, and thai places have more to offer than just fried rice, which is often in the picky eater section of the menu.

Take satay or kebab, though. Both are simply grilled meat, but are used to distinguish southeast asian and middle eastern varieties.

>>6452152
But that's also wrong.
Sate is specifically Indo, not pan-SEA. Thai call it 'yang,' Lao call it 'ping' and Khmer call it 'ahng.' I dunno what other SEAsians call it, though.

>>6452166
You're only proving my point.

>>6443865
The day I tell my secret is the day I get a girlfriend.

>>6452172
How is that, exactly?

>>6443981
Edgar I still like you

>>6443865
Use long grain rice
Cook it and leave in fridge over night
Then fry it in wok with soy sauce , push rice to one side, crack egg on other, mix together quickly, then throw in yer veggies which you kept on the side

Works every time

cooled down rice, HOT pan or wok, good heat, plenty of oil

Loads of five spice