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Started By
Message
Homemade fried rice?
Posted on 1/28/19 at 11:25 am
Posted on 1/28/19 at 11:25 am
Anyone have a good homemade fried rice? I have tried it once or twice at home but it never comes out right. Looking for a good recipe. Preferably a veggie fried rice
10
Posted on 1/28/19 at 11:30 am to Neauxla
Have to use day old rice and you really need the high btus of a jet burner to get the wok hot enough
Posted on 1/28/19 at 11:31 am to Neauxla
You need to toast the rice first or you will not get the consistency you want in the finished dish.
Posted on 1/28/19 at 11:37 am to VABuckeye
toast it? How?
I know you need high heat so I was gonna do my cast iron dutch oven since no wok
I know you need high heat so I was gonna do my cast iron dutch oven since no wok
Posted on 1/28/19 at 11:44 am to Neauxla
The rice needs to be a day or two old.
That's the key you can never make it with fresh rice.
Griddle works great if you don't have a wok. Do it hibachi style
That's the key you can never make it with fresh rice.
Griddle works great if you don't have a wok. Do it hibachi style
Posted on 1/28/19 at 12:26 pm to Neauxla
Medium grain rice, rinse it until the water runs clear before cooking. I have made it with day old and with fresh rice and if you rinse it good and don’t cook it to mush the difference is small, it’s there but small.
I like to use carrot, red onion, garlic, and green onions- pulse them in processor a few times until you get a very fine dice. Sesame oil and butter to cook the rice and veggies, finish with sesame seeds and scrambled eggs the last few minutes.
This is last batch I did on the blackstone. Rice was cooked in instant pot about an hour before and placed right into the fridge.
I like to use carrot, red onion, garlic, and green onions- pulse them in processor a few times until you get a very fine dice. Sesame oil and butter to cook the rice and veggies, finish with sesame seeds and scrambled eggs the last few minutes.
This is last batch I did on the blackstone. Rice was cooked in instant pot about an hour before and placed right into the fridge.
This post was edited on 1/28/19 at 12:29 pm
Posted on 1/28/19 at 12:33 pm to Neauxla
Leftover rice.
Hot wok, add a little oil. Add a little diced ham, or whatever, a little (touch) of minced ginger, a touch of sesame oil, then it goes quickly. Add diced carrots, onions, peas, rice, pull it all back. add an egg and scramble, add soy sauce. if it is hot, it is ready.
You know what you liked in the Chinese restaurant looks like. Adjust amount of each ingredient to match that look you liked.
Some of these have ham, some have chicken, some have shrimp, some probably something else. Just make it with the vegetables and meat you like.
Hot wok, add a little oil. Add a little diced ham, or whatever, a little (touch) of minced ginger, a touch of sesame oil, then it goes quickly. Add diced carrots, onions, peas, rice, pull it all back. add an egg and scramble, add soy sauce. if it is hot, it is ready.
You know what you liked in the Chinese restaurant looks like. Adjust amount of each ingredient to match that look you liked.
Some of these have ham, some have chicken, some have shrimp, some probably something else. Just make it with the vegetables and meat you like.
Posted on 1/28/19 at 12:34 pm to Neauxla
To toast rice you use 1/3 cup cooking oil and 2 cups long grain rice.
Heat the oil in a Dutch oven over medium heat until shimmering. Add the rice and sauté, stirring frequently, until lightly toasted and golden, about 5 minutes.
I go past 5 minutes on the rice. I get it a little past the golden stage. You can use this rice immediately to make the fried rice. It will soak up whatever liquids you fry it with and will not get soggy at all.
I use this method to make Mexican rice that is outstanding.
ETA Pics
Looks like this.
My guacamole isn't bad, either.
Heat the oil in a Dutch oven over medium heat until shimmering. Add the rice and sauté, stirring frequently, until lightly toasted and golden, about 5 minutes.
I go past 5 minutes on the rice. I get it a little past the golden stage. You can use this rice immediately to make the fried rice. It will soak up whatever liquids you fry it with and will not get soggy at all.
I use this method to make Mexican rice that is outstanding.
ETA Pics
Looks like this.
My guacamole isn't bad, either.
This post was edited on 1/28/19 at 12:50 pm
Posted on 1/28/19 at 12:35 pm to Neauxla
Few pointers:
1. I use jasmine rice and wash it until the water runs clear as mentioned already.
2. I cook it like any other time I cook rice but I immediately, while its piping hot, spread it thin and let it dry as much as possible as quickly as possible. You may want to run a fan over it if feasible.
3. I put in the fridge and let it chill until I am ready to cook it.
4. High heat as previously mentioned.
1. I use jasmine rice and wash it until the water runs clear as mentioned already.
2. I cook it like any other time I cook rice but I immediately, while its piping hot, spread it thin and let it dry as much as possible as quickly as possible. You may want to run a fan over it if feasible.
3. I put in the fridge and let it chill until I am ready to cook it.
4. High heat as previously mentioned.
Posted on 1/28/19 at 12:44 pm to Neauxla
Besides all the recommendations for day old rice, which is correct, couple of things that help.
High heat, wok. Less stirring, more tossing.
Put your rice on a plate or tray in a thin layer. On top of this add your aromatics (carrot, celery, ginger, garlic, shallot, whatever)
Thin layer of oil super hot. Scramble a few eggs (its more like making an omelet). Remove. Wipe wok clean. More oil.
Flip plate into wok and let sit for 30 seconds (so essentially aromatics are next to pan surface). Toss a few times. Let sit again for 30 seconds. Toss some more. Sit 30 seconds. Toss.
Add back in egg. Add soy sauce to taste. I like adding chile crisp or chile paste at this juncture. Toss once more and at this point you can use a spatula or spoon to stir rice.
High heat, wok. Less stirring, more tossing.
Put your rice on a plate or tray in a thin layer. On top of this add your aromatics (carrot, celery, ginger, garlic, shallot, whatever)
Thin layer of oil super hot. Scramble a few eggs (its more like making an omelet). Remove. Wipe wok clean. More oil.
Flip plate into wok and let sit for 30 seconds (so essentially aromatics are next to pan surface). Toss a few times. Let sit again for 30 seconds. Toss some more. Sit 30 seconds. Toss.
Add back in egg. Add soy sauce to taste. I like adding chile crisp or chile paste at this juncture. Toss once more and at this point you can use a spatula or spoon to stir rice.
Posted on 1/28/19 at 1:30 pm to Neauxla
quote:
Anyone have a good homemade fried rice
Is hibachi rice the same thing as fried rice except for the fact it's made on a griddle?
If so I can tell you what I do for my hibachi rice.
This post was edited on 1/28/19 at 1:32 pm
Posted on 1/28/19 at 1:41 pm to SmokedBrisket2018
I think fried rice is any previously cooked rice that is heated again over a high heat source. I consider hibachi rice to be a form of fried rice.
Posted on 1/28/19 at 1:41 pm to jaydoubleyew
quote:
jaydoubleyew
Your recipe almost identical to mine. I also use blackstone griddle. I add hoisin sauce and soy. I also put rice wine vinegar(not much), and toasted sesame oil, salt and pepper.
I use a lot of butter and garlic.
This post was edited on 1/28/19 at 1:44 pm
Posted on 1/28/19 at 1:45 pm to SmokedBrisket2018
Three tips to make it taste good.
1. Use day old cold rice.
2. Use more butter than you think you could possibly need.
3. You must use sesame oil or toasted sesame oil in copious quantities. This is not a healthy dish if you want it to taste like the hibachi place.
1. Use day old cold rice.
2. Use more butter than you think you could possibly need.
3. You must use sesame oil or toasted sesame oil in copious quantities. This is not a healthy dish if you want it to taste like the hibachi place.
Posted on 1/28/19 at 1:50 pm to Jibbajabba
quote:
This is not a healthy dish if you want it to taste like the hibachi place
Agree very much
HA
Posted on 1/28/19 at 2:18 pm to Neauxla
Serious Eats- J. Kenji Lopez-Alt
I made fried rice in a wok over a charcoal chimney (in the article above) and it turned out better than I expected. If you have a propane jet burner or grill that has hole in the middle you can use that as well to get a good even heat going.
I made fried rice in a wok over a charcoal chimney (in the article above) and it turned out better than I expected. If you have a propane jet burner or grill that has hole in the middle you can use that as well to get a good even heat going.
Posted on 1/28/19 at 4:15 pm to McVick
a hard to find pork product that is perfect for fried rice is that manda smoked ham that is cut into small pieces and has a lot of skin on it and water in it. anybody know what im talking abt?
Posted on 1/28/19 at 4:24 pm to Napoleon
quote:yep needs to be dry.
The rice needs to be a day or two old.
That's the key you can never make it with fresh rice.
Posted on 1/28/19 at 4:27 pm to SmokedBrisket2018
you need to add some finely grated carrot for sweetness.
and i use some teriyaki as well as soy.
and i use some teriyaki as well as soy.
This post was edited on 1/28/19 at 4:28 pm
Posted on 1/28/19 at 5:41 pm to Original Big Dawg
quote:
that manda smoked ham that is cut into small pieces and has a lot of skin on it and water in it. anybody know what im talking abt?
tasso?
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