Scrambled egg. Our maid in Japan added sliced hot dogs. She thought they were quite a delicacy. She also would add just a bit of sweet pickle relish. Sounds weird, but the sweet goes great with the other savory flavors in the mixture. Curry powder adds a whole different angle. Quick fried onions and carrots. I got a million of them. Fried rice is like a blank palette. You can create what ever your palate desires. Then make a pallet of it. I always wanted to use those 3 words in the same post. Roll Eyes

PH
quote:
Originally posted by PurpleHaze:
Fried rice is like a blank palette.


Agreed. I'll mince up a little bacon and cook it, pouring off all the fat. Then I'll saute some garlic, ginger, and scallions in a tiny bit of peanut oil, then add some shrimp and meat (beef, pork, or chicken). Then I'll add room temperature cooked rice unclumped into as close to single grains as possible, stir-fry and add some toasted sesame seed oil and low salt soy sauce (which is loaded with salt). When hot and ready to serve, I'll stir in a beaten egg or two and serve.
quote:
Originally posted by PurpleHaze:
Fried rice is like a blank palette. You can create what ever your palate desires. Then make a pallet of it. I always wanted to use those 3 words in the same post. Roll Eyes

PH

Quiet evening in the purple palace tonight? Razz
quote:
Originally posted by KSC02:
quote:
Originally posted by PurpleHaze:
You can create what ever your palate desires. Then make a pallet of it. I always wanted to use those 3 words in the same post. Roll Eyes

PH

Quiet evening in the purple palace tonight? Razz


Roommates will do that to a man!
I turned pallid reading PH's post. Someday I hope to be able to say we palled around together, at least before the pallbearers come to get us. Maybe Paul from Stefania will join us if he can pull away from the winery for a paltrey few days.

Chateau Fombrauge anyone?
Ummm, I'm in Guatemala boys, so rice options are limited. I'm using the best stuff I can get, bought at the best (possibly only) Chinese grocery (three 10 foot aisles) in town. Had some today for lunch (basic white rice, not fried) and found it tasty, FWIW.
quote:
Originally posted by bman:
Ummm, I'm in Guatemala boys, so rice options are limited. I'm using the best stuff I can get, bought at the best (possibly only) Chinese grocery (three 10 foot aisles) in town. Had some today for lunch (basic white rice, not fried) and found it tasty, FWIW.


in portugal they put Bacalhau, potatoe shreads and eggs.
quote:
Originally posted by bman:
Thanks guys, you've given me some good ideas. I have lots of meat/fish options here (too many kinds of sausage to name) but was wondering about aromatic veggies or sauces.


garlic, sticky rice (glutonous rice), soy, sugar stuffed in a crab.

THe possibilities are endless, what veggies you got?
quote:
Originally posted by Board-O:
quote:
Originally posted by PurpleHaze:
Fried rice is like a blank palette.


Agreed. I'll mince up a little bacon and cook it, pouring off all the fat. Then I'll saute some garlic, ginger, and scallions in a tiny bit of peanut oil, then add some shrimp and meat (beef, pork, or chicken). Then I'll add room temperature cooked rice unclumped into as close to single grains as possible, stir-fry and add some toasted sesame seed oil and low salt soy sauce (which is loaded with salt). When hot and ready to serve, I'll stir in a beaten egg or two and serve.


Leave a little bit of the bacon fat in there. Trust me.

PH
quote:
Originally posted by Board-O:
You can't really get it all out. To make up for a lack of fat for stir-frying, I add a little peanut oil and some toasted sesame seed oil near the end of frying for flavor.


I guess you could wipe out the pan, but I actually leave more than a little in the pan. As long as you keep the heat under control, it doesn't burn and adds a nice smokiness to the finished product. I also use Kokuho Rose rice. It's mildly glutinous, so the texture of the rice at the end is not slippery at all. It holds together nicely. I hate rice that's so "single grain" that it falls through the tines of your fork. That might be my Asian upbringing speaking though..... Wink

PH
quote:
Originally posted by PurpleHaze:
quote:
Originally posted by Board-O:
You can't really get it all out. To make up for a lack of fat for stir-frying, I add a little peanut oil and some toasted sesame seed oil near the end of frying for flavor.


I guess you could wipe out the pan, but I actually leave more than a little in the pan. As long as you keep the heat under control, it doesn't burn and adds a nice smokiness to the finished product. I also use Kokuho Rose rice. It's mildly glutinous, so the texture of the rice at the end is not slippery at all. It holds together nicely. I hate rice that's so "single grain" that it falls through the tines of your fork. That might be my Asian upbringing speaking though..... Wink

PH


It's not at all single grain after it's stir-fried. If you stir-fry clumps, it comes out unevenly cooked.
An important part to pre-frying the rice, is to leave it in the fridge for a few hours after steaming it, to let the rice dry up. Otherwise there will be an undesirable wetness to it, clogging up the rice. That way it will save you a lot of oil/butter and frying time.

A very tasty but lazy recipe is slowly adding some egg white to the rice on a hot pan, and stir until the cooked egg white coats most of the rice. Also add green onion, salt, chopped up bacon or dried scallop. The smoothness of the rice + dry saltiness of the ingredient has a natural harmony to it, very simple and healthy. Being adventurous, I tried adding all kinds of flavorful shits like soy sauce, tomato, and cliantro but that just ends up ruining it every time.
I don't bother. There is a place in Seattle not far from where I work that makes the best fried rice outside of Asia. And since I have never been to Asia, I am giving them the benefit of the doubt. Wink
It isn't even on the menu; you have to be in the know, and ask for it specifically. Trust me, the stuff is like crack. Once you've had it, you're hooked!

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