Got rice, chicken, shallots, bacon, but that's all old hat - what should I add to pep it up?
Original Post
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?
genetically modified medium grain rice is the way to go.

I do the green peas, toasted sesame oil and that spicy korean red sauce.

Once that red sauce goes in you can add, kimchi, oysters and pork belly.
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 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.


on a bed of rice of course.
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.
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 DoubleD:
You are using jasmine rice from Thailand, China or Philippines and not Uncle Ben's, correct? Smile


Uncle Ben's is NOT rice.

PH
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
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.

Add Reply

×
×
×
×
Link copied to your clipboard.
×