How I make flied lice

[Ron Evers]

First I stir-fry the veggies.



I then I add the rice



And then a beaten egg with soy sauce

 

[Designer]

My method:

Fry cabbage in butter and olive oil
add onion
add cooked rice
add meat (typ. chicken)
add salt, pepper, hoisin, and anything else that it might need.

 

[Ron Evers]

My method:

Fry cabbage in butter and olive oil
add onion
add cooked rice
add meat (typ. chicken)
add salt, pepper, hoisin, and anything else that it might need.

Cabbage Eh, never heard of that in flied lice. I like cabbage in slaw or cooked.

Have you tried bubble & squeak? Here is a link to one recipe of many on the net.

Bubble 'n' Squeak Recipe - Allrecipes.com

 

[Derrel]

A Vietnamese lady, the mother of one of my son's classmates, told me her recipe for fried rice. I had had hers several times, and my son kept calling it, "The best fried rice ever," and I admit, hers was excellent. She told me the secret was two-fold; first, to soak the rice for a few minutes in water, and then multiple changes of water, until the water "runs clear". I admit, I was ignorant of that tip, and it IMMEDIATELY led me to much better rice straight out of my rice cooker machine. her second admonition was that the rice should be cooked the NIGHT before, and allowed to "dry out a bit" by being left uncovered in the refrigerator. She cautioned me NOT to place plastic wrap over the bowl, but to just put it uncovered in the fridge on a "big plate", by which she meant a platter. She told me then to fry the rice in a FLAT pan, and not a wok, with oil, and to dump the rice out, and then cook the scramble eggs SEPARATELY, and then re-introduce the fried rice.

Following those tips; well-rinsed, not-starchy rice; well-dried cooked rice; and cooking the scrambled eggs separately, has made my fried rice better than it ever was. I love to cook. Anyway...three years ago, I made this fried rice and gave some to my neighbor, Shiu, who is from China. She payed me the highest compliment. She and her husband both work at different Chinese restaurants in the area. I gave her half a batch to try out, to see what she thought. The next night she came by and said, "My husband reeeeelly like you rice. He ask me , 'Your restaurant get new chef? His rice really good!' ".

 

[runnah]

Yes day old rice is the key to good fried rice. Keeps it from getting too soggy.

That being said I never have the patience or forethought to cook it the night before.

 

[bogeyguy]

You guys are totally lost. I think you were looking for "The Food Forum". This is The Photo Forum. I think?? LOL!

 

[Ron Evers]

You guys are totally lost. I think you were looking for "The Food Forum". This is The Photo Forum. I think?? LOL!

Methinks it is the just for fun forum. That is why you will find me here, as photography for me is for fun. Heck, the only folk who see my shots are are on the net.

As for "aged" rice, that is what I use. I will cook up a large batch of long grain rice, divide it into serving size for the two of us & freeze it in baggies.

 

[AlanO]

Ok, I know this...


Heat a little olive oil in a pan an add thinly sliced fresh garlic
once you get that nice garlic aroma add diced onions followed by veggies
pull the precooked rice out of the microwave and add in
raw egg thrown into the mix
a dash of sesame seed oil is a must

add shrimp or some thick cut bacon if it suites you

Homemade Kimchi on the side tops it off....

 

[dxqcanada]

Yes, the key is left-over rice.
Everything else is just filler.

We had rice for almost every meal, so there was always excess rice in the fridge which could be used in fried rice ... never used rice that was just cooked.
Oh, and since I am Japanese we always had short grain rice (Our Branded Products ? Organic & Conventional), I personally never really liked long grain.
Kikoman soy sauce is a must ... and shiitake mushrooms ... keep the mix dry, as too much moisture will just mush up the rice.

 

[Nevermore1]

Yes, day old rice is a must. We always use leftover rice and meat in ours. Like dxqcanada I grew up with rice everyday, if we didn't have rice you would think the world was ending with the fit my Mom would throw. Being from a Thai background we always have long grain (though I do make short grain occasionally). This thread has made me hungry.

Also, great pics!

 

[dxqcanada]

How do you eat that long grain stuff with chopsticks, it doesn't stick together ?

 

[Nevermore1]

How do you eat that long grain stuff with chopsticks, it doesn't stick together ?

We use spoons! I hate going to restaurants here (the US) because I always need to ask for a spoon. I don't know how anyone can eat rice with a fork. I can eat any meal with a spoon or spoon and fork and only use a knife when eating steak (use the spoon as a knife normally). When I was younger and lived in Thailand a regular waiter we had at a Chinese restaurant tried all year to teach me to use chopsticks but I never got the hang of it. One of my Dad's friends can eat his soup with chopsticks which can be interesting to watch...

 

[AlanKlein]

I order in.

 

[Designer]

My method:

Fry cabbage in butter and olive oil
add onion
add cooked rice
add meat (typ. chicken)
add salt, pepper, hoisin, and anything else that it might need.

Cabbage Eh, never heard of that in flied lice. I like cabbage in slaw or cooked.

Have you tried bubble & squeak? Here is a link to one recipe of many on the net.

Bubble 'n' Squeak Recipe - Allrecipes.com

"This is a great way to get the kids to eat cabbage." LOL! This is how my wife was raised. My grandchildren also, come to think of it.

Yes, we Iowans do things somewhat differently. In my version, there is about as much cabbage as rice after the cabbage gets cooked down. Maybe you shouldn't try to imagine how we cook around here. There are some dishes that are only seen in Iowa. (thank goodness)

 

[astroNikon]

A Vietnamese lady, the mother of one of my son's classmates, told me her recipe for fried rice. I had had hers several times, and my son kept calling it, "The best fried rice ever," and I admit, hers was excellent. She told me the secret was two-fold; first, to soak the rice for a few minutes in water, and then multiple changes of water, until the water "runs clear". I admit, I was ignorant of that tip, and it IMMEDIATELY led me to much better rice straight out of my rice cooker machine. her second admonition was that the rice should be cooked the NIGHT before, and allowed to "dry out a bit" by being left uncovered in the refrigerator. She cautioned me NOT to place plastic wrap over the bowl, but to just put it uncovered in the fridge on a "big plate", by which she meant a platter. She told me then to fry the rice in a FLAT pan, and not a wok, with oil, and to dump the rice out, and then cook the scramble eggs SEPARATELY, and then re-introduce the fried rice.

Following those tips; well-rinsed, not-starchy rice; well-dried cooked rice; and cooking the scrambled eggs separately, has made my fried rice better than it ever was. I love to cook. Anyway...three years ago, I made this fried rice and gave some to my neighbor, Shiu, who is from China. She payed me the highest compliment. She and her husband both work at different Chinese restaurants in the area. I gave her half a batch to try out, to see what she thought. The next night she came by and said, "My husband reeeeelly like you rice. He ask me , 'Your restaurant get new chef? His rice really good!' ".

Sell the cameras

buy a wok, or flat pan I guess

and get cooking !!