Uncle Roger fried rice
May. 8th, 2021 03:25 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
soobiebearMade my first good fried rice ever this morning/afternoon whatever tf time it was. Not a recipe as much but got it from a video review of another video. Fried rice is always a 'clean out your fridge' type of recipe but the method actually seemed to work for me. Normally what I make turns out crappy and gluey so I just order out and don't bother.
Ingredients:
-Day old rice, whatever you've got left over. I used about 1 cup uncooked that turned into a fairly big pile when I cooked it up. Rice has to be cooked, cooled, and put in the fridge for at least a few hours or it doesn't work right.
-3 eggs
-chillies. Chopped fine. I used a jalapeno and it was too sweet. Wished I had some low spice but high flavor like a cowhorn or maybe even a serrano? There has to be something at the Asian Market but I didn't get there.
-MSG. A spoonful or so.
-Soy sauce. I just poured straight from the bottle, maybe 2-3 tbsp? 30mL? Meh. Whatever.
-Green onions. I love green onions and threw in three, sliced into rings.
-Various veggies. I used bean sprouts but in the past have also used mushrooms, carrots, peas, daikon, as I said, whatever you've got. Just make sure they're diced fine and fairly dry.
-Oil. For the pan. How much? More than you'd think to coat the pan and fry the egg, but you don't want to swim in it either.
Directions:
1. I have a shitty old wok. They're the best. It's cheap. Heat it up over mid-high to almost high. It's going to smoke, Yes. Pour in a high smoke point oil (corn, etc) and wait for the oil to come up to hot. Swirl it around the pan to coat.
2. Crack eggs into a bowl. Swirl oil again and pour eggs into swirling oil so they don't stick. Mine stuck anyway but a good scrape with a wooden spoon kept them relatively non-stick. Keep swirling the pan to move it all around.
3. Throw in the rice. Mine was a blocky clump of cold rice. That's ok. Break it up with the spoon and keep stirring and swirling the pan as much as you can.
4. Throw in a spoon of msg.
5. Put in your hardier veggies first (daikon, carrot, water chestnuts). Let them fry off a bit. Then add softer veg like bean sprouts, peas, mushrooms. Let it all fry off a bit.
6. Green onions get mixed in quick
7. With the soy sauce right behind it. It helps to kinda of drizzle the soy sauce around the edge of the pan for even distribution among the rice grains.
And that's it. Plate it up and serve. Not sure what I was doing wrong for 20 years, but I finally got it right.
Ingredients:
-Day old rice, whatever you've got left over. I used about 1 cup uncooked that turned into a fairly big pile when I cooked it up. Rice has to be cooked, cooled, and put in the fridge for at least a few hours or it doesn't work right.
-3 eggs
-chillies. Chopped fine. I used a jalapeno and it was too sweet. Wished I had some low spice but high flavor like a cowhorn or maybe even a serrano? There has to be something at the Asian Market but I didn't get there.
-MSG. A spoonful or so.
-Soy sauce. I just poured straight from the bottle, maybe 2-3 tbsp? 30mL? Meh. Whatever.
-Green onions. I love green onions and threw in three, sliced into rings.
-Various veggies. I used bean sprouts but in the past have also used mushrooms, carrots, peas, daikon, as I said, whatever you've got. Just make sure they're diced fine and fairly dry.
-Oil. For the pan. How much? More than you'd think to coat the pan and fry the egg, but you don't want to swim in it either.
Directions:
1. I have a shitty old wok. They're the best. It's cheap. Heat it up over mid-high to almost high. It's going to smoke, Yes. Pour in a high smoke point oil (corn, etc) and wait for the oil to come up to hot. Swirl it around the pan to coat.
2. Crack eggs into a bowl. Swirl oil again and pour eggs into swirling oil so they don't stick. Mine stuck anyway but a good scrape with a wooden spoon kept them relatively non-stick. Keep swirling the pan to move it all around.
3. Throw in the rice. Mine was a blocky clump of cold rice. That's ok. Break it up with the spoon and keep stirring and swirling the pan as much as you can.
4. Throw in a spoon of msg.
5. Put in your hardier veggies first (daikon, carrot, water chestnuts). Let them fry off a bit. Then add softer veg like bean sprouts, peas, mushrooms. Let it all fry off a bit.
6. Green onions get mixed in quick
7. With the soy sauce right behind it. It helps to kinda of drizzle the soy sauce around the edge of the pan for even distribution among the rice grains.
And that's it. Plate it up and serve. Not sure what I was doing wrong for 20 years, but I finally got it right.
