topic Re: Fried Rice in Recipes

Fried Rice

IamMrsG — Thu, 27 Aug 2020 19:55:18 GMT

@KatieB , here is the basic Fried Rice recipe I like best. The key to it is using day old, chilled rice. The rice gets firmer, more dry, as it chills, which helps the grains to separate and prevent gumminess. Another method I've read about, but not tried, is to spread warm rice out in a single layer onto a sheet pan and let it sit in front of a blowing fan for an hour or so. I suppose dry is dry, no matter how it happens.

My favorite rice to use is Jasmine Rice. It cooks quickly and easily, and has a pleasant, light flavor and aroma. As I stated in the All the Alliums version, unless it's intended for a sweet use, I use chicken broth for the cooking liquid.

BTW, if you "Search Forums & Blogs," there is a five year-old thread here in the Recipe Forum all about Fried Rice. For fear of breaking standards about bumping old posts, I can't supply the link here, though.

Fried Rice

3 cups cooked white rice (day old or leftover rice works best)

3 Tablespoons sesame oil

1 cup frozen peas and carrots (thawed)

1 small onion, chopped

2 teaspoons minced garlic

2 eggs, slightly beaten

1/4 cup soy sauce

On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!

Blogger's note: You could play around with this rice, too. For example, try adding chicken, shrimp, diced ham, green onion, etc.

Re: Fried Rice

sabatini — Thu, 27 Aug 2020 21:08:53 GMT

Hi G!

TY for your recipe.

I wanted to mention that when I make fried rice, I tend to use half soy sauce & half dry sherry. My fave add-in is Chinese sausage that I've chopped, then steamed to render some of the fat out.

Other than that, how are you? Believe it or not, I think of you often and wonder how you're doing.

I'm sure the adjustment was huge, and I'm so very sorry for your profound loss.

Wish we were neighbors. You could cook for me to your heart's content.

ETA: Forgot to mention:

Whenever I make scalloped potatoes, I use your technique of first simmering them in cream before they go into the oven. I'd never thought of that before! No more waiting endlessly for the potatoes to finish cooking.

Re: Fried Rice

software — Thu, 27 Aug 2020 22:40:06 GMT

My DD makes great fried rice, her recipe is very similar.

Not everyone cares for peas & carrots, we use broccoli florets.

If this looks good to anyone, try it.

It's simple & delicious.

Thanks for sharing

@IamMrsG wrote:
@KatieB , here is the basic Fried Rice recipe I like best. The key to it is using day old, chilled rice. The rice gets firmer, more dry, as it chills, which helps the grains to separate and prevent gumminess. Another method I've read about, but not tried, is to spread warm rice out in a single layer onto a sheet pan and let it sit in front of a blowing fan for an hour or so. I suppose dry is dry, no matter how it happens.

My favorite rice to use is Jasmine Rice. It cooks quickly and easily, and has a pleasant, light flavor and aroma. As I stated in the All the Alliums version, unless it's intended for a sweet use, I use chicken broth for the cooking liquid.

BTW, if you "Search Forums & Blogs," there is a five year-old thread here in the Recipe Forum all about Fried Rice. For fear of breaking standards about bumping old posts, I can't supply the link here, though.

Fried Rice

3 cups cooked white rice (day old or leftover rice works best)
3 Tablespoons sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 teaspoons minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!

Blogger's note: You could play around with this rice, too. For example, try adding chicken, shrimp, diced ham, green onion, etc.

Re: Fried Rice

ECBG — Thu, 27 Aug 2020 23:21:16 GMT

@IamMrsG I've just never gotten around to making this. Seems like if you were using it as a side to a meat, you could forgo the scrambled egg, cut the cholesterol and the calories.

Re: Fried Rice

IamMrsG — Thu, 27 Aug 2020 23:22:00 GMT

Hello to you! @sabatini Ooh, I like the idea of using half soy sauce and half dry sherry! Clever Girl. Besides for the added layer of flavor, that would reduce some of the salt from the soy sauce. I’ll be sure to add that to my notes. I don’t know Chinese sausage, though. Have not used or had it before, but have read, like most other sausages, it is pork based. Is it spicy?

I was thinking of you the other day. I had been watching an old movie on TCM, and saw the name Sabatini in the credits as they rolled by. It gave me a smile.

Thank you for the empathy and kind thoughts. Mr. G. and I were married 47 years, so, as you can imagine, my new situation is going to take some time getting used to. Like everyone else, this Covid virus isn’t helping, of course. I am “high risk,” so have been under Dr’s orders to isolate since March--haven’t seen anyone other than Drs. all Spring and Summer.

Since posting about parboiling potatoes in heavy cream, I have learned another tip: When I make mashed potatoes, instead of water, I now boil the potato pieces in milk. Then I stir in some of that hot milk after ricing the potatoes. If I recall correctly, it’s a tip from Chef Bobby Flay.

I have no doubt being neighbors with you would be such a blessing! You have always been so friendly and encouraging, sincerity and warmth come through your posts. If you ever think of moving to Ohio. . . Until then take care of yourself, stay well and safe. I’ll be keeping an eye out for you.

Regards, Mrs. G.

Re: Fried Rice

IamMrsG — Thu, 27 Aug 2020 23:39:38 GMT

@ECBG Well, yes, I suppose you could delete the two eggs. For the number of servings this much rice and vegetables make (a least 6 or more), at just 70 calories and 211 mg cholesterol each, I cannot imagine there would be enough benefit to make it worthwhile. And let's not negate the value of the complete protein in an egg, 13% DV.

Re: Fried Rice

sabatini — Fri, 28 Aug 2020 16:46:55 GMT

Hello again, @IamMrsG .

I smiled when you mentioned seeing the name 'Sabatini' scroll by in the credits.

When I was young and impressionable, I read many books written by Rafael Sabatini; Captain Blood, Scaramouche, The Sea Hawk, etc.

Anyway, I thought the name 'Rafael Sabatini' was the most wildly romantic name I'd ever heard. LOL!

Yes, Chinese sausage is pork based, and it's sweet - not a bit spicy. It's a dried sausage and is shriveled looking. I was introduced to it back in the 1970s when my parents sponsored a 'Vietnamese boat' family. That mom could really cook!

And I sort of fibbed. Sometimes I steam the sausage and discard the fat. But I also slice it lengthwise & then across and saute it, using the fat to fry the rice. (Blushing )

I can't afford to live to a ripe, old age, so what the heck? Ha!

How awful that you've been in isolation for so long! As they say, sometimes the cure is worse than the disease.

I now work at a senior living place, and most residents would rather we throw open the doors and let the chips fall where they may. They're all lonely.

I hope that as time progresses, your new reality will become a happy one.

You're a highly thought of woman on this anonymous board, MrsG, and I suspect that you're even more so in RL.

Re: Fried Rice

IamMrsG — Sat, 29 Aug 2020 16:06:32 GMT

Thank you, @sabatini . Your description of Chinese sausage being on the sweet side has piqued my interest. I will look for it.

Re: Fried Rice

DiAnne — Sun, 30 Aug 2020 01:37:08 GMT

@sabatini

I also use Chinese sausage when I make fried rice and I also use the rendered fat to fry the rice so if you won't tell I won't tell!

Re: Fried Rice

sabatini — Sun, 30 Aug 2020 04:43:59 GMT

LOL, @DiAnne! Your secret is most definitely safe with me! 😂

Re: Fried Rice

loveschocolate — Wed, 02 Sep 2020 01:17:31 GMT

@IamMrsG , still LOVE your OMG Burgers. The only kind I make now!

I have always enjoyed reading your recipes.

I am from Ohio too.

Re: Fried Rice

IamMrsG — Wed, 02 Sep 2020 05:13:12 GMT

@loveschocolate It's gratifying to hear you're still enjoying the OMG burgers. Wow, that's been a while, hasn't it? In fact, thank you for reminding me of them--I haven't had one in a few years. Now I've got a taste for one.

Re: Fried Rice

momtochloe — Wed, 02 Sep 2020 16:23:27 GMT

@IamMrsG it's good to see you again my friend! Thank you so much for this recipe as I LOVE fried rice and just bought today's TSV (GZ's cast iron skillet) which is the perfect size for my shenanigans . . .

Re: Fried Rice

IamMrsG — Thu, 03 Sep 2020 05:08:59 GMT

@momtochloe This is off topic, but since you mentioned ordering the Zakarian cast iron skillet (item K50193), I thought I'd point out the good-looking recipes provided on that description page. I copied two of them, the Bleu Cheese Crusted Beef Filet and the Brussels Sprout Mushroom Casserole with Leeks and Italian Sausage. If you have not seen the recipes yet, you might want to check out:

https://www.qvc.com/footers/cd/pdf/K50193_Recipes.pdf

Re: Fried Rice

momtochloe — Thu, 03 Sep 2020 08:11:46 GMT

Oh gosh @IamMrsG , thanks for pointing those recipes out as I never even looked online (I grabbed my phone the second I saw the pan!). That casserole has my name written all over it, yum . . .

Re: Fried Rice

pinkmochi — Tue, 15 Sep 2020 16:12:42 GMT

I make fried rice with rice that's at least a day old. I slice up bacon in pieces, fry it, add diced onion, cook until translucent, add some frozen peas, cook another minute, then throw in the rice. It's amazing how much fried rice you can make with what looks to only be a couple servings of rice! I like to crack 4-5 eggs into the fried rice and cook until the egg is done. Lots of salt and pepper. I like spreading it out and letting it sit for a few minutes so that I get some crunchy rice (we call it "koge").

I leave the rendered bacon fat in the pan to cook the rice with instead of adding a different kind of oil. It adds soooo much flavor to the fried rice. My son's Chinese friend said that my fried rice is better than his mom's.

It was also common for us to have fried rice with cut up hot dog or Spam if we ran out of bacon.

Re: Fried Rice

Hoovermom — Wed, 16 Sep 2020 13:05:06 GMT

@sabatini wrote:
Hello again, @IamMrsG .
I smiled when you mentioned seeing the name 'Sabatini' scroll by in the credits.
When I was young and impressionable, I read many books written by Rafael Sabatini; Captain Blood, Scaramouche, The Sea Hawk, etc.
Anyway, I thought the name 'Rafael Sabatini' was the most wildly romantic name I'd ever heard. LOL!

Yes, Chinese sausage is pork based, and it's sweet - not a bit spicy. It's a dried sausage and is shriveled looking. I was introduced to it back in the 1970s when my parents sponsored a 'Vietnamese boat' family. That mom could really cook!

And I sort of fibbed. Sometimes I steam the sausage and discard the fat. But I also slice it lengthwise & then across and saute it, using the fat to fry the rice. (Blushing )
I can't afford to live to a ripe, old age, so what the heck? Ha!

How awful that you've been in isolation for so long! As they say, sometimes the cure is worse than the disease.
I now work at a senior living place, and most residents would rather we throw open the doors and let the chips fall where they may. They're all lonely.

I hope that as time progresses, your new reality will become a happy one.
You're a highly thought of woman on this anonymous board, MrsG, and I suspect that you're even more so in RL.

@sabatini : DH and I were at Costco and saw these sausages after reading your comments. They are delicious and so good. DH likes to eat them as a hot dog.

Re: Fried Rice

sabatini — Mon, 21 Sep 2020 00:16:12 GMT

Oh wow, @Hoovermom , I just saw your post!

I'm soo glad that you enjoyed the sausage! They really are delicious. Thanks a bunch for letting me know.