Thread: Fried Rice Recipes

Originally Posted by Tango51

I spent a decade cooking and eating in Asia.
All I'll say is you are a very creative bunch!!

It was my experience in asia that fried rice was generally not offered and only boiled rice was. And due to your smugness let us hear your recipe!

Xav

Originally Posted by Xavie

It was my experience in asia that fried rice was generally not offered and only boiled rice was. And due to your smugness let us hear your recipe!

Xav

Just popped in and read this.
I'm new here and maybe because of that my post was misinterpreted <sp>....and if so I wonder at your lack of restraint, Xavie?
I posted two sentences.
The first indicated I knew enough to comment.
My second was to compliment.

Fried rice originated as a way to make leftovers appetizing.
I will be happy to share some recipes on fried rice....more importantly the principles.
I admit to being stunned at the arrogance of a stranger to write that they have derived the emotion of smugness from so little to go on.

Please tell me of your experience in Asia.
Only boiled rice was on offer?
Boiled?

Perhaps you are indicating fried rice is a staple of North Africa? Southern Europe? Greece?

I'm new here and I'm sure you have many friends and admirers....and I joined to make friends.
I don't think, however, just because I am new I should sit still for being called names over nothing.

So tell us, where did you live in Asia?
Why do you need a wok burner to make fried rice?
Why on earth do you need to soak long grain rice for twelve hours prior to cooking fried rice to remove enough starch....or what?
Would you mind telling us what is wrong with Kikkoman and what is right with Lee Kum Lee, how does it improve flavour over Kikkoman or another ?
Since you are using a wok burner which enables high temperatures, and cooked meats, where on earth does this juice come from to make the starch free rice soggy?????? Are you suggesting you are using uncooked duck meat??
Ohhhhhh.....the rice has absorbed enormous amounts of water during this soaking period! Uh Huh.
Look, if anyone is impatient PM me and I'll pass along some recipes for you to try.
I'd like to get to a satisfactory conclusion here, I reckon that there was an abundance of recipes that used Aussie leftovers perfectly and don't know why I am being challenged, but I certainly am not going to be stood over just because I am new.

I'm off to bed.
Look forward to your answers Xavier.

Originally Posted by Disco_owner

Ron did you Boil the Basmati Rice First and once cooked mix the rest of the stuff to it and fry it all in a WOK ?

More info Ron , so I can do the same? I supposed it's too late for Pics ?

To late for pics, what we did'nt eat, SWMBO has frozen into her lunch packs :-)

What I do is cook the Basmati in a rice cooker, take it out when cooked, put it in a sieve an run cold water over it to cool it down and wash off the sticky

Then spread it out on a tray to dry out.

That way, when it goes back into the wok, it is not soggy.

I cook the onion and pepper first, add raw prawns, then the cold cooked pork (Normally use raw bacon and add it to the first onion mixture), then the peas, corn and shallots, poor int soy sauce and stir it up. Add rice and egg bits, stir till heated through, serve and indulge .

I cook the egg first and chop it up so it is even and still has the yellow colour.

It comes out looking like this Chinese one.


Cheers,

The post below is about principles used by top restaurants.
This is not to say you can't do it other ways, use rice that has been boiled the same day etc.Not to say you can't get great food from a frypan etc. Just useful stuff to help those who want to make something special.

In order to duplicate your local chinese you need to use the same ingredients.
Do they use red pork (internet recipe) or chinese sausage (Asian Supermarket)

Rice choice and prep:

Long grain rice, Basmati being the healthy choice.

Pour into bowl, cover with water and work with hands till water is white. Strain. repeat. Strain , repeat.
<This is for ALL rice dishes.>

Pour rice into bamboo steamer or other steamer. <Top restaurants use steamed rice never 'boiled'.>
Steam (time according to type of rice (internet)
Spread rice out on tray and dry. Important step. Can use fan!

Camping I steam rice too.

If I am making 'Sticky Rice' ( my favourite) I soak GLUTENOUS RICE for 12 or more hours.
This is the only time I soak rice, unless improvising with brown rice and I have timing problems.

Woks.
Made of thin metal, never cast iron or thick metals.
Mostly used at very high heat with rapid cook times.
For fried rice, prepare all ingredients and sauces beforehand. You only need a low heat for fried rice, no wok burner necessary. High heat will not enhance but diminish result.
Peanut oil and swirl and coat the wok. From here on in you should be stirring and adding till it is done, four minutes, if you walk away from the wok it is doomed !
Start with aromatics:Shallots (small purple onions sliced thin) and build rapidly adding the ingredients as soon as the last is hot.
Sauces finally, add no other liquid. Spring/green onions as you finish, we don't want them to cook, don't use white parts and cut very fine.
Addendum: If you buy a cast iron 'wok' then you as a good cook will find out it's attributes and make delicious food with it. This is the skill of a good cook, give them any apparatus and time and they will start serving great nosh from it. This, however, doesn't make it a wok! It also doesn't lessen it's usefulness as a cooking instrument!
Huey should be taken out and caned (along with many other tv cooks here and in US and Britain for the way they've turned a wok into a stewing saucepan or frypan ) and I bags the job lol

I almost always cook Thai Fried Rice but it is the same in principle.
Those tiny shrimp add heaps of flavour, try to find them fresh in an Asian supplier rather than dried in packs that need soaking in hot water.
Seafood and pork marry happily!
If you are having Asian guests <or in my opinion ANY guest> then never add capsicum. Altho used by some places in Australia because it is often liked here in Aus, it is way too potent for delicate fried rice dishes and overpowers all the other flavours. You will know this if you think about it, when you add it you cannot smell anything else. Use it for the family if thats what you like tho!

If you find you are adding lumps of rice and breaking it up in the wok then the dish is doomed. Grains should be dry and separate.

Hope this is useful!
Stick to the idea that it is a great recipe for using leftover ham, chicken, seafood, italian sausage or anything really and it is a winner!