/ck/ - Food & Cooking

[Anonymous No.4833965]

Hello /ck/
I recently discovered how easy fried rice is to make and how good it tastes.
I'm wondering on you guys' techniques and essentials.
I always add 2 eggs per 1.5dl rice. That usually gives me 2 reasonable sized meals.
Today I threw in half a packet of bacon which I shredded beforehand and fried them for a couple of minutes then I just threw in the rice and eggs and fried it on half heat for like 10 minutes.
I always season with cayenne pepper and white pepper and some oregano.

[ram No.4833968]

>>4833965
i have interest in this topic as i failed my first time awhile back to turn my few days old brown rice into fried rice and never tried again.

bout damn time i learn.

[Anonymous No.4833975]

>>4833968
On my first few times I did it, the rice was pretty hard. I don't know if I boiled them too little or I just fried them too hard.
What was your problem?

[Anonymous No.4833993]

I always add a bit of water and/or sauce just before adding the rice so as to help it resoften if its been in the fridge a long while or if I'm using khao niao.
Other than that step, there's nothing I do universally.

>>4833975
Maybe that was your issue the first few times? Not enough moisture?

[Anonymous No.4834007]

I only made it once, but it was damn tasty
1 large portion of white rice (leftover from previous night)
2 eggs
salt, black pepper
milk
cooking oil

>fry the rice in oil for a little bit on mid-high heat
>beat the two eggs in a bowl w/splash of milk & seasoning
>once rice starts to go a little brown, push it to the edge of the pan in a ring
>pour egg mixture in to the middle
>let it set for about 10-15 seconds
>stir that shit up, like scrambling eggs
>cook for a while longer until it's looking more crispy

[Anonymous No.4834011]

>>4833968
Sucks to be you dude.

[Anonymous No.4834018]

>>4833965
Use day old rice and very high heat. It will come out much better that way.

[Anonymous No.4834045]

Yeah fried rice is best with left over boule rice from the day before
Or boil it, cool it down, then try to hold off as long as possible until frying

[Anonymous No.4834058]

>>4834045
Do you just leave it in the pot over the day or is it better to refrigerate?

[Anonymous No.4834066]

>>4834058
I don't think it would matter TOO much. I would avoid keeping in an airtight container.

[Anonymous No.4834072]

>>4834058
Don't listen to that other guy

I normally take out the pot, put in a sealable tub, when it's cooled down I out lid on and refrigerate.

If i want fried rice ASAP I just run it under cold water, then fry it.

Definetly has to be refrigerated though.

[Anonymous No.4834076]

>>4834072
It has to be drier too. Best bet is to spread it out on a baking sheet and put that in the fridge.

[Anonymous No.4834097]

>>4834076
If you've not fucked up boiling rice, then drained it it should be fairly dry (at least not wet, soggy, damp etc etc) so no need to lay out on a baking sheet?

Unless you fucked up boiling rice

[Anonymous No.4834100]

>>4834076
Wouldn't it be dried out when fried though?

[Anonymous No.4834238]

>>4834097
No, it needs to be drier to absorb some of the sauce you use.
>>4834100
Nope, it will absorb the sauce and some oil.

[Anonymous No.4834897]

>>4833965
>dl
oh wow, is that desiliters? I've lived in a metric country all my life and I hadn't seen dl since the college class on engineering&exponentials and shit. Didn't know anyone actually ever used anything other than kilo centi milli (and mega etc or micro etc)

[Anonymous No.4834901]

>>4834897
Canada?

[Anonymous No.4834911]

always make fried rice for leftovers
this week is is left over rice, julienned carrots, cubed leftover chicken, an egg or two, sweet and sour sauce mixed with soy sauce and sriracha to taste

[Anonymous No.4834931]

I had a friend in my first year of college, asian guy, he always used to criticize chinese, etc fried rice. Said it wasn't 'authentic'. Gathered us all together one day because he said 'I'm asian, I make great fried rice."

He serves us a dish made of instant rice, soy sauce, diced tomatoes, and mushrooms.

never again.

[Anonymous No.4835273]

>>4834897
It's Deciliter if you want to be anal about it. But yes, I always use dl for most things. Flour, sugar, rice, water, milk etc. Oddly enough, melted butter is always in grams.
I'm from Sweden and I don't know how it is in other EU countries.

[Anonymous No.4835277]

HA HA BACON AND HOT SPICE OVERSEASONING! NEVER HEARD THAT ONE BEFORE! SO NEW AND ORIGINAL, OP!