/ck/ - Food & Cooking

[Anonymous No.4910364]

I want to make really great egg fried rice. I use peas and spring onions for my vegetables and I'm good at making the fried rice itself, I just don't know what sauce to use on it for flavour. Soy sauce used to be my go-to for chinese foods, but it seems a little bit overpowering for this dish.

Suggestions, /ck/?

[Anonymous No.4910367]

That looks more like plov than fried rice.

When I make egg fried rice, I just use salt. No soy sauce.

[Anonymous No.4910369]

are you using sesame or peanut oil? get it good and hot before you start adding ingredients

[Anonymous No.4910370]

>>4910364
hoisin?
oyster sauce?
sesame oil?
chili oil?

[Anonymous No.4910382]

>>4910370
I'm quite limited when it comes to my knowledge of asian foods. The rest are things I have at least tried, but could you describe how hoisin tastes?

[Anonymous No.4910400]

>>4910364
Oyster and a Mix of Dark/Light soy works for me,
Sesame oil on serving or during cooking if you like.
I assume that your picture isn't actually you?

[Anonymous No.4910404]

>>4910400
It's just some image I found on google, I probably should have specified that

[Anonymous No.4910477]

A little bit of light soy sauce or oyster sauce (half a tablespoon or less per cup of cooked rice), a pinch of sugar and some white pepper and additional salt. Add a tablespoon of piping hot chicken or pork stock while frying on high heat and keep frying until the rice has soaked it up. Repeat 1 or two times depending on how much rice you're frying. Add a few drops of sesame oil before serving.

Also, bbq pork adds a lot of flavor.

[Anonymous No.4910512]

>>4910370
>hoisin
>for fried rice

Not sure if serious.

[Xae No.4910520]

The last poster is spot on with using stock for the rice to soak up and the white pepper. Those are like essentials.

One of the most important things is use one or two day old rice. Fresh rice doesn't work quite as well. I usually cook my rice the day before. Wait for it to cool, refrigerate over night, and then let it come back up to room temp before I cook fried rice the next day.

Don't forget the mirin.

I usually don't just use egg in my fried rice, I make tamagoyaki and chop it up. Of course I also tend to use koshihikari rice, which is going overboard for most people.

[Anonymous No.4910579]

>>4910477

>Also, bbq pork adds a lot of flavor.

Chinese bbq pork makes it awesome. I also like to add some thin slices of green onion at the end.

[Anonymous No.4910603]

>>4910364
Deffo use light soy, it's one of the standard flavourings. Add a little additional salt in addition to a small amount of soy if your rice is a little bland to begin with.

Other must-haves for me would be a little oyster sauce and a sprinkling of white pepper, not always used by Chinese cooks but I like it a lot.

Something to consider in place of the pepper is Five Spice. I'm not that much of a fan of it myself for this because I think the flavour takes over a bit too easily but you might like it so give it a shot.

[Anonymous No.4910607]

>>4910603
>Other must-haves for me would be a little oyster sauce and a sprinkling of white pepper
Forgot to add, and a dash of toasted sesame oil.

[Anonymous No.4910649]

Fish sauce. Soy and sesame are too overpowering. Fish sauce browns the rice and gives it a nice flavor.

[Anonymous No.4910658]

oyster sauce, sesame oil, maybe a little white wine.

[Anonymous No.4910672]

I use soy, oyster and fish sauce combined in more or less all asian things i cook.

[Anonymous No.4910673]

>>4910520
>koshihikari
>sticky Japanese rice for stir fry

Obvious troll is obvious.

[Anonymous No.4910683]

>>4910673
Not that poster, but I use sticky rice for fried rice. Pic related.

[Anonymous No.4910706]

>>4910683
If that's the case, no need to use day old rice.

[Anonymous No.4910709]

>>4910706
No, but it's recommended. It must at least be cold otherwise it is too moist to stir-fry. I like stir-fried sticky rice a great deal more than stir-fried loose rice.

[Anonymous No.4910721]

>>4910683
Doesn't it clump together?

Regardless, the Chinese who invented it would be raging for suggesting sticky rice.

[Anonymous No.4910724]

>>4910709
But the rice in that picture looks moist as hell.

[Anonymous No.4910728]

>>4910721
It comes apart then clumps back together again and is pleasant to eat. I don't know how to explain it any better, sorry.
This is how it's done in northern Thailand by Thais, Laos, Isans and Shans. It's very good. Some Khmer do it like that, too. Mine was made with sweet sausage, chicken and egg as the proteins but also had carrots and peas in it, Lao style. Copy the filename of my picture and paste it into google images and you will see others that look quite similar.
Shan people stir fry it in butter with green peas, chick peas and onions. Isans use dried fish. That one is my favourite, Isan style, but the right fish is hard to come by where I am.

[Anonymous No.4910734]

>>4910724
That's because of the addition of dark and lite soy sauces and fish sauce. If the rice itself were fresh-cooked then used for fried rice before cooling or drying out a little, it would turn into a goopy mess with the additional moisture from the sauces. It's very good, really.
ข้าวเหนียวผัด is pronounced kind of like cow-now pod/pad (last syllable depending on what English speaking accent you have), with the N being pronounced like that Spanish N with the squiggle on it. It means "stir-fried sticky rice." It's a very common.

[Anonymous No.4910821]

The holy Chinese triumvirate: soy sauce, garlic, ginger.

Also: Sesame oil at the end, white pepper, MSG.

[Anonymous No.4912554]

Instant dashi soup-powder. It also has the advantage that it won't change the colour of the rice. For a less-overpowering and more umami soy-saucy-type-of-thing, use Soba Tsuyu.

[Anonymous No.4912559]

>>4910364
sesame oil and butter

[Anonymous No.4914131]

Cook the egg separately, hot, and very quickly, like 10 seconds. Add it back in later

[Anonymous No.4914160]

Sesame Oil + salt gives it a rich flavor and aroma. Just make sure not to put it in until the heat is off, or you'll cook away the flavor.

[Anonymous No.4914667]

>>4910603
nah, you shouldn't use five spice in fried rice. Think: do you want your rice to taste like cinnamon and anise? five spice is mostly good for braising and roasting meats

[Anonymous No.4914681]

here's my advice

>day old rice
>MSG
>shallots (I like them over garlic and onions cause they don't overpower the dish)
>butter
>low sodium soy sauce
>the eggs gotta be scrambled seperately and added later, it's gotta be really runny
>add some sweetness in either oyster sauce, hoison or just add a bit of sugar

[Anonymous No.4915166]

>>4910364

How to make that?

Im a noob, only got rice, salt, sweet pepper.

i got a couple bucks, an me huuungry

[Anonymous No.4915170]

>>4914681

just saw this....nice

anything else?

[Anonymous No.4915197]

>>4910649
Fish sauce is just a shitty oyster sauce.

[Anonymous No.4915207]

>>4915197
>anchovies are just shitty sugared oysters
>apples are just shitty oranges
>coffee is just shitty chocolate
>parsley is just shitty basil
>onions are just shitty garlic
>sweet potatoes are just shitty carrots
>molasses is just shitty maple syrup
>cumin is just shitty caraway
>pork is just shitty chicken
>beef is just shitty lamb
See your error yet, Anon?

[Anonymous No.4915228]

>>4915207
>implying cumin isn't better than caraway
>implying sweet potatoes aren't miles better than carrots

The only point I see is that you're wrong.

[Anonymous No.4915244]

>>4915228
>being this retarded
The only point I see now is above your shoulders, Schlitzie. How's that microcephaly working for ya?

[Anonymous No.4915710]

>>4910364
I made fried rice today. I used a mixture of sesame oil, soy sauce, rice vinegar, and mirin. Real mirin, not that corn syrup shit.

[Anonymous No.4915736]

what kind of pan do you guys cook fried rice in

[Anonymous No.4916495]

Tell me if this is shit:

Fry 6 strips of bacon, remove
Fry Diced Onions, Minced Carrots into bacon fat with a pinch of pepper
Add peas and corn
Add rice, Add Soy Sauce, a Tad of Yoshida's for sweetness
Add any protein.

Stir a shit ton.

[Anonymous No.4916574]

Here's my method for fried rice.

>First I crush garlic, ginger, fenugreek and cardomon pods in morter and pestle.
> Color chicken in half this mixture plus red curry paste for heat and extra flavor.
> Put chicken aside
> Heat oil and add the rest of garlic mix plus more red curry paste
>Add rice that I forked a bunch to separate grains
> Add soy sauce, salt, pepper, other seasonings and pinch of sugar
> Add chicken and resting juices into rice to finish cooking
> Add egg
> Add lemon or lime juice to taste
> cilantro

Done, what do you guys think? It tastes godly to me.

[Anonymous No.4916576]

>>4916574
Also, I use coconut oil to color the chicken and fry the rice on medium-high heat.

[Anonymous No.4916585]

Visit an Asian Supermarket and see if you can find a jar of Preserved Chinese Olives In fact any type of packaged Chinese fermented vegetable will give you a nice flavour.

Cantonese Sausages
Egg
Celery
Chilli
Preserved Olive
and this wierd dried fish and black bean sauce.
Soy sauce.
Tomato Sauce (Ketchup)

Made rice with those ingredients last night.

[Anonymous No.4916744]

>>4910364
use light soy
oyster sauce
sesame oil (only a few drops fool)
some chilli sauce

peas, omelet and sweet chinese sausage are a must, bean sprouts, noodles carrot optional

[Anonymous No.4916787]

>>4910721

So?

It's well accepted the the italians make the shittiest pizza in the world. Nobody wants 'authentic' chinese food when Panda Kitchen is around the corner. 'Authentix' mexican food is push cart garbage compared to something high end like chipotle.

In literature it's a commonly accepted fact that an author can have no idea what his book was about? 'The Jungle'? About the meat industry, not socialism. 'Farenheit 451'? About censorship, not the evils of television.

Basically that ancient chinese fellow can go ahead and worship his cat idols in hell, because we've made his idea about a thousand times better in 5000 years of history

[Anonymous No.4916794]

>>4916787
this is bait

[Anonymous No.4916802]

>>4916787
>It's well accepted the the italians make the shittiest pizza in the world
said no one ever, except maybe if you are a retarded american
>>/g/
>>/t/
>>/f/
>>/out/