Making egg fried rice
Discussion
So I'm getting decent results but I'm using packets of Tilda and frying it.
I'm using sesame oil, dark soy, finely chopped spring onion, MSG and it's coming out ok - but I think the packet rice is the weak point.
Can anyone recommend a cheap, easy, reliable rice cooker?
Once I've cooked fresh rice, do I need to cool before frying or is it ok straight out of the cooker?
I'm using sesame oil, dark soy, finely chopped spring onion, MSG and it's coming out ok - but I think the packet rice is the weak point.
Can anyone recommend a cheap, easy, reliable rice cooker?
Once I've cooked fresh rice, do I need to cool before frying or is it ok straight out of the cooker?
zb said:
What rice are you all using?
Like the OP, I've had good results frying so-called microwave rice. I use a mix of Jasmine and long grain. I would also heartily recommend proper Chinese soy sauce, as the Japanese stuff (kikkoman) has a different flavour profile.
Really ? Thats interestingLike the OP, I've had good results frying so-called microwave rice. I use a mix of Jasmine and long grain. I would also heartily recommend proper Chinese soy sauce, as the Japanese stuff (kikkoman) has a different flavour profile.
I pretty much do what everyone else is suggesting.
Cook a 50:50 combo of jasmine/ long grain rice in a microwave rice cooker (loads on amazon), then cool it and put it in the fridge overnight.
Veg oil, eggs, msg, salt, rice, dark soy and light soy, spring onions/peas/ sesame oil to finish.
Cook a 50:50 combo of jasmine/ long grain rice in a microwave rice cooker (loads on amazon), then cool it and put it in the fridge overnight.
Veg oil, eggs, msg, salt, rice, dark soy and light soy, spring onions/peas/ sesame oil to finish.
My fried rice...
Long grain white and brown rice.
Cook egg seperate.
Fry rice in a small amount of oil to coat the rice, add more as required.
Add soy to colour and taste.
And the magic ingredient...Chicken Powder, add a small amount at at time till you find your taste spot, you will know right away when its just right.
Add the egg in and that's it.
Pic's of the chicken powder and soy that I use, both bought from my local Asian supermarket.
Long grain white and brown rice.
Cook egg seperate.
Fry rice in a small amount of oil to coat the rice, add more as required.
Add soy to colour and taste.
And the magic ingredient...Chicken Powder, add a small amount at at time till you find your taste spot, you will know right away when its just right.
Add the egg in and that's it.
Pic's of the chicken powder and soy that I use, both bought from my local Asian supermarket.
I grew up in a takeaway and was cooking fried rice since I was 10. Cooled rice is used (overnight rice is the running joke). Jasmine or long grain rice is used.
Any cheap rice cooker is fine. You don't need the latest £100+ Yojirushi rice cooker. Just make sure you wipe the bottom of the pan dry (- any trapped water will steam and may damage the electrics). If the pan has a non stick coating, I would rinse the rice several times in a seperate bowl first as the hard rice grains may damage the coating over time.
Heat the wok, add oil, and a little julienned bacon. When this has cooked, add a little beaten egg and add rice once egg has almost cooked. Use the ladle to stir and break up clumps of rice. Add some salt and MSG. Once most of the rice is loose and grains are seperated, add soy sauce. Light soy is more for flavour (more salty) and dark soy more for colour. Soy has a little sugar which will burn so you have to stir constantly after adding soy. And that's the basics for a side dish.
As a main dish add uncooked meat or veg with the bacon. Cooked meats/veg can be added a little later before the soy sauce. Spring onions are often added in the last 10 seconds or so of cooking. I don't add garlic but some do and there are lots and lots of variations.
The 5Kg or 10 Kg bags of rice work out much cheaper than the Tildas/Uncle Bens type.
If the rice keeps clumping, try Basmati rice.
Any cheap rice cooker is fine. You don't need the latest £100+ Yojirushi rice cooker. Just make sure you wipe the bottom of the pan dry (- any trapped water will steam and may damage the electrics). If the pan has a non stick coating, I would rinse the rice several times in a seperate bowl first as the hard rice grains may damage the coating over time.
Heat the wok, add oil, and a little julienned bacon. When this has cooked, add a little beaten egg and add rice once egg has almost cooked. Use the ladle to stir and break up clumps of rice. Add some salt and MSG. Once most of the rice is loose and grains are seperated, add soy sauce. Light soy is more for flavour (more salty) and dark soy more for colour. Soy has a little sugar which will burn so you have to stir constantly after adding soy. And that's the basics for a side dish.
As a main dish add uncooked meat or veg with the bacon. Cooked meats/veg can be added a little later before the soy sauce. Spring onions are often added in the last 10 seconds or so of cooking. I don't add garlic but some do and there are lots and lots of variations.
The 5Kg or 10 Kg bags of rice work out much cheaper than the Tildas/Uncle Bens type.
If the rice keeps clumping, try Basmati rice.
We make rice in an instantpot. Comes out fine. We didn’t want to get a separate rice cooker as we don’t eat enough of it, but a multifunction pressure cooker that does a side line in rice was definitely worthwhile. I generally make 1 pot meals in it though. Like can’t be arsed to cook, just whack veggies, rice, some meat in the instantpot for a quick meal sort of thing. Do other stuff and come back when it starts beeping.
Rice fries fine, hot, straight out of the instantpot. Not sure if pressure cooking it makes a difference, but I noticed it comes out with some spring / bite / texture and doesn’t disintegrate as easily as hot rice straight from a boiling pan.
Rice fries fine, hot, straight out of the instantpot. Not sure if pressure cooking it makes a difference, but I noticed it comes out with some spring / bite / texture and doesn’t disintegrate as easily as hot rice straight from a boiling pan.
sherman said:
Cooled rice.
Egg fried rice is ususlly made from last nights dinner rice.
Cook the rice, Drain it, cool it and stick it in the fridge over night.
It needs that sort of dry crust rice develops in the fridge.
Gf doesn't drain rice just simmers all the water off, reckons she knows how much to put in without burning bottom out of pan, shocked me first time I saw her cook it like that,lots of garlic in the egg fried rice Egg fried rice is ususlly made from last nights dinner rice.
Cook the rice, Drain it, cool it and stick it in the fridge over night.
It needs that sort of dry crust rice develops in the fridge.
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