Got rice, chicken, shallots, bacon, but that's all old hat - what should I add to pep it up?
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quote:Originally posted by PurpleHaze:
Fried rice is like a blank palette.
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.
PH
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.
PH
Quiet evening in the purple palace tonight?![]()
quote:Originally posted by thirsty man:
a 28 oz bone in rib-eye steak. Preferablly grilled until it has a crust on the outside, but is just warm on the inside.
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.
quote:Originally posted by DoubleD:
You are using jasmine rice from Thailand, China or Philippines and not Uncle Ben's, correct?![]()
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.
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.