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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 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

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