/ck/ - Food & Cooking

[Anonymous No.4640875]

Your favorite ingredients to put in fried rice

[Anonymous No.4640878]

>>4640875
my fork

[Anonymous No.4640882]

By the way that was the first pic I found on google.

[Anonymous No.4640885]

SPAM and eggs

[Anonymous No.4640894]

Mayonnaise, Ox tongue and lychees

[Anonymous No.4640908]

if you're not putting everything you have in it, you're doing it wrong.

[Anonymous No.4640924]

Egg, mushroom, bonito flakes, broccoli.

[Anonymous No.4640930]

Eggs, peas, carrots and kimchi.

[Anonymous No.4640931]

>>4640875
Rice.

[Anonymous No.4641493]

Egg, shrimp, mushroom, bamboo shoot.

[Anonymous No.4641500]

>>4640875
Half a bottle of sesame oil.

Goddamn I love sesame oil.

[Anonymous No.4641507]

How does one go about making fried rice? I got the wok and the rice, do I just throw it together and be done with it or is there more skill involved? I also want to add eggs and I have no idea how to add them to a wok without them instantly turning black.

[Anonymous No.4641511]

>>4641507
>instantly turning black
Might be time for a new wok, buddy.

Basics are just lots of heat and constant movement. Also, use day old rice.

[Anonymous No.4641519]

>>4641511
I haven't actually tried it yet out of fear. I just know once I was making eggs in a regular pan and I got it too hot and they burned really quick. Since the wok gets even hotter I assume I would have the same problem.

[Anonymous No.4641520]

WHAT KIND OF FUCKING FAGGOTRY IS THIS SHIT?????? COOKING BOARD HAVE YOU ALL TURNED INTO GAYS OR STH

I'M VERY DISAPPOINTED 4CHAN THIS SHIT MAKES ME SICK AND YOU SHOULD KILL YOURSELF

[Anonymous No.4641528]

>>4641519
Add eggs close to last. Just make a hole in the rice at the bottom of the wok, add a touch more oil to the hole (will reduce the heat of that section of the wok somewhat), throw in eggs and mix them up until they're pretty much done (make sure they're not mixing into the rice until ready). Once you fold the eggs in, the rice will insulate them from burning.

[Anonymous No.4641529]

>>4641511
>day old rice
The trick is just not using hot, steaming, fresh out of the pot rice. Extra moisture causes the rice to sort of steam and go mushy, rather than fry nice and crispy. A good tip is to finish the rice an hour or so ahead and put it in one of those "humidity controlled drawers" in the bottom of your fridge if you have one. Y'know, those things your parents would dump all the fruits in vegetables in but never bother to actually put them the proper low-humidity or high-humidity side. Should be good to fry in about an hour.

[Anonymous No.4641538]

>>4640885
How did you take a picture in my old house of me eating? This depresses me greatly. I just had a delicious roasted turkey sandwich on whole grain oat and seed loaf.

>>4641520
I also like to roast my short grain rice with broth/stock/alcohol of choice and add 1 or 2 ingredients. Tomatoes and carrots or fish and sesame (in which case I'd roast the rice with the oil at the end for the toasted flavor with rice wine).

Thank you for your valid input, anon.

[Anonymous No.4641551]

>>4641529
Perfectly acceptable. Personally I prefer for the rice to be room temp as opposed to cold, so you can cook it quicker and don't have to worry about the oil soaking in as much, but whatever works.

[Anonymous No.4641552]

>>4641520
>>>/s4s/

[Anonymous No.4641555]

Nasi Goreng is the best kind of fried rice. I add kacap manis and sambal oelek to all my fried rice dishes now.

[Anonymous No.4642761]

>>4640875
Raw Egg (& Soy Sauce)

[Anonymous No.4643145]

>>4642761
ma nigga

although i add some sugar and a sprinkle of salt

[Anonymous No.4643882]

Broccoli and green beans

[Anonymous No.4643884]

Shrimp, fried Spam and Pineapple fried rice
or
Kimchi fried rice

All day erry day.
Although, I usually more of a lo mein or chow mein fan. (In particularly Singapore style).

[Anonymous No.4644410]

Protip: If you coat the rice in oil before you even cook it (meaning cook it with water) then it won't turn out soggy/sticky even if you fry it immediately after cooking it. Will taste like restaurant fried rice this way without the necessary step of letting the rice cool/dry out. This is a godsend when I want to make fried rice for just myself.

[Anonymous No.4645098]

What do you season fried rice with? I got soy sauce but that's boring. What are some other good sauces or spices to use?

[Anonymous No.4645127]

>>4645098

this.

i always have at least 3 bottles stored in case of emergency.

[Anonymous No.4645135]

I usually just use soy sauce, green onions, 2 eggs, cut up 2-4 slices of ham, and if I have shrimp or left over chicken I'll throw that in too. I'm not a fan of throwing in a bunch of vegetables.

[Anonymous No.4645139]

>>4645127
wal-mart tier

[Anonymous No.4645142]

My s.os dad just uses grape seed oil and maybe some white pepper and soya sauce, always comes out tasty

[Anonymous No.4646179]

>>4645139

your loss.

[Anonymous No.4646191]

>>4640875
I usually make sure to put in rice.

[Anonymous No.4646200]

>>4641529
>thinking that everyone is rich enough to have a refrigerator as opposed to an ice box.

[Anonymous No.4646201]

>>4640875

[Anonymous No.4646216]

Is fried rice a good cold dish?

[Anonymous No.4646223]

onion
bell pepper
mushrooms
chorizo
paprika

[Anonymous No.4646964]

kim chi
onions
peas
carrots
corn
soy bean sprouts

[Anonymous No.4646976]

>>4646216
Godlike cold dish.

[Anonymous No.4646980]

>>4641555
This. Nasi goreng and mee goreng are the shit.

[Anonymous No.4646987]

>>4646200
>ice box

What is this, the 30s? Refrigerators have been cheap and even compact for years now.

[Anonymous No.4646998]

love really hot seared mushrooms, they go smokey when flash fried with some soy sauce

[Anonymous No.4647003]

>>4646987

I use a cold seasonal brook for my refrigeration, you damn snob.