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/ck/ - Food & Cooking

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11235299 No.11235299 [Reply] [Original]

how do i make fried rice taste more? i like the combination of flavors i got going but how do i make it give me more of that

>> No.11235311

no joke, onion and msg

>> No.11235313
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11235313

>>11235299

>> No.11235330

>>11235311
>>11235313
if i had some i would have definitely. msg is the fucking god molecule.

>> No.11235335

>>11235299
Add a star anise or some coriander seeds into the rice when steaming them, and a pinch of tibetan salt.

>> No.11235337

>>11235330
buy some it's widely available in stores

>> No.11235339

>>11235330
a dash of fish sauce works too

>> No.11235351

>>11235335
>>11235339
thanks yall

>>11235337
i will. is it good on pretty much everything savory?

>> No.11235375

>>11235299
Fresh ginger and soy sauce.

>> No.11235414

>>11235299
Use the highest heat setting on your stove to actually give everything sear marks. Yours doesn't look like anything got any color. Do each ingredients separately in small batches so it doesn't just steam, then combine it at the end.

Put oil into pan over high heat. When oil just barely starts to smoke, add minced garlic and grated ginger, cook for only 30 seconds so garlic doesn't burn, remove garlic and ginger to a large bowl. Add more oil if necessary, and when it just barely starts smoking again, add sliced onion and stir to let it cook evenly until it's all gotten sear marks. Remove onion to bowl.

Repeat process with any other vegetables, peas & carrots, cabbage, broccoli, etc. Do any meat, fish, eggs now. And now do the rice, but only in small batches so it doesn't just steam and start sticking. You want the rice to get sear marks and almost get a crunchy texture from being tossed and fried in the hot oil. After everything is done, just toss it in a bowl with some soy sauce, sesame oil, salt, pepper, or whatever else you want.

It helps if everything is room temperature before you start cooking, so take the vegetables, meat, eggs, etc. out of the fridge/freezer an hour before cooking if possible, this way the temperature in the pan won't drop which will help prevent sticking.

If you only have a nonstick pan, you can't really use it over high heat and won't be able to make really good fried rice though, unfortunately.

>> No.11235431

what is the question. soi sauce

>> No.11235794

>>11235351
No it has its uses but its not an end all be all seasoning tho i think most Doritos have it on them.

>> No.11235803

>>11235431
Had a room mates girl friend that would eat rice all the time he was asain so always had some made but she would litterly drown it in soisauce like 50/50 soi to rice ratio she was a rice picking whitey tho.

>> No.11235824

>>11235299
Some combination of:

MSG
Ginger garlic paste
Chinese black vinegar
Sesame oil
Chile oil
Rice Vinegar
Soy Sauce
Yakisoba sauce
Mirin

not all at the same time. just whatever combination you think is appropriate in the moment

>> No.11235826

>>11235414
'HIGH HEAT' is the best thing i've found.

>> No.11235843

>>11235299
ginger, garlic, soy sauce, a little bit of oyster sauce or sesame oil. onions too

>> No.11236269

Once you're sure everything is heated through, turn the head on high as fuck and char it up a little. Use the right type of pan also. Preferably a wok, and stay the hell away from meme materials that say non stick. Be careful if you buy from chinese markets so you don't get a really cheap one that gives you cancer.

You can cheat on the heated through part by frying meat and vegetables separately.

Use medium to long grain rice. It might depend on your taste, but most people prefer that. You can't really fuck up with jasmine rice. It won't stick as much. Also make your rice the day before and refrigerate it over night. It'll fry better. You might be able to get away with steaming the rice a few hours beforehand and letting all the water evaporate as it cools. Experiment with using lower water ratios preparing your rice.

Everything else should just be "add more msg and flavor ingredients".

>> No.11236286

>>11235826
Yeah it really gives everything unique flavors and textures that you can't replace with more seasonings. It's what separates great and just okay fried rice.

>> No.11236290
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11236290

>>11235299

>> No.11236308

>>11235299
This is overcooked to fuck man, the rice and broccoli and essentially a paste. Use higher heat with a better pan and dont overcrowd it

>> No.11236377

Butter apparently.

>> No.11236821

>>11235311
This, but instead of straight MSG find chicken and beef bouillon powders that have msg in them and use that.

>> No.11236995

>>11235299
dashi...NEXT

>> No.11237001

>>11236995
can i use instant dashi? that japamoto shit?

>> No.11237040

Vietnamese roommates family hooked me up with a bomb recipe. Try adding fish sauce, soy sauce, a butt load of kimchi and cracking an egg or two straight into the pan with the rice at the start. Also higher heat like the other anons said. Oh and msg.

>> No.11237106

Most of the New York style of “Chinese” restaurants make fried rice Hong Kong style, so add a few tablespoons of dry sherry and reduced chicken stock.

>> No.11237117

>>11235299
soysauce, maybe a tiny drip of fish sauce

>> No.11237209

>>11235299
>how do i make fried rice taste more? i like the combination of flavors i got going but how do i make it give me more of that
Brown is flavor as they say.
Give the veggies more than a perfunctory warm-up, and let them gain some color in oil before adding the rice to the pan. They steam out some moisture which in turn prevents browning of rice, so get them good and done. Don't toss it around too much after rice goes in. Pour over your soy mixture and let that flow through the rice and caramelize on the bottom, then flip, wait, flip 1/4 at a time, wait for crust and keep going until you have a nice color. My soy mixture has a tsp of ginger paste or else Makoto dressing, a couple drops of toasted sesame oil and vermouth (or mirin or sherry). Also using low sodium tamari lets me get more soy in there before it becomes salt overload. Think about a bright bit of sour at the end, like a splash of vinegar or squeeze of citrus. Fresh something like cilantro or green onion at the end. Mushrooms add umami, so I always use them, as well as browned meat like ham, or leftover chicken, turkey, roast pork. I always have celery leaves in mine, love the texture and flavor. If I have little ingredients on hand to be traditional with the recipe, I add about 2 Tbsp of curry powder to the pan.

>> No.11237218

>>11237040
>cracking an egg or two straight into the pan with the rice at the start.
That just coats individual rice grains with globby raw egg, which in turn makes the rice soft, moist and fluffy, more mealy than separated.

>> No.11237252

What an idiot thing to say OP. It's the dumbest thing I've heard all day. Fuck you and your gay ass thread. Cultural appropriating jive ass motherfucker.