-- Fried Rice - let's decide how we like it and share it with the others.
 

Hi,

How are you all liking your fried rice? Do you add meats? which ones? Any veggies or 'just how it comes?' Which sauces do you add? Are you one to use a fork or chopsticks? Do you eat your fortune cookie or simply grasp it's message?

Thank you for your time with this? I had a nice rendition of chicken fried rice today w/ a nice soy and went fork, since I ingested it at the office.

I'm curious of your takes too, though!

How often do you do fork instead of chop sticks ?

If I'm out on the town having asian food I'll defenitely do chopsticks!

I have it with fish. I microwave it with the fish. But only at work

Asian rice cooked in a rice cooker.

Fry the rice with Low Sodium Soyo, fried egg, green onion and a little bacon.

Profit.

My Filipino wife makes a bad ass fried rice in a big ass huge hand hammered aluminum wok. I think she wants me to get Alzheimer. She uses pork and shrimp and her favorite sauces at the Filipino market. Like all Filipinos and many Asians she uses her fingers for rice. I am a fork guy but she has Asian soup spoons when I really want to shovel.

Good to see you back SR.

Wow. There are shit ton of options and I like a lot of them. Egg seems to be a must. I really enjoy fried cabbage that has been shredded up as an add in. I prefer pork or chicken as the meat.

Mixture of white and brown rice, made a day ahead.
Pork.
Eggs.
Peas, carrots, celery.
Seasoned with soy and sesame oil.
Chopsticks.

If you are in Wichita try FRIED RICE. It's a little carry-out off Pawnee and Oliver. I get the "Special Special". It's fried rice (chicken, pork, ham and shrimp fried rice, egg roll with a soda. I order the crab rangoon also. Best meal deal in Wichita.

Pork Daily is rice, egg roll and a soda $4.25
Chicken Daily is rice, egg roll and soda $4.25
Shrimp Daily is rice, egg roll and soda $4.75
Special Special is rice, egg roll and soda $6.00
Crab Rangoon (6) for $1.75

The guy who runs it has a "Soup Nazism" about him at times. Very great people.

With any meat and soy sauce. Don't care, it's all good.

If you watch God of Cookery, link:https://www.youtube.com/watch?v=l8_Mk3-sZsQ, Stephen Chow will tell you that rice should be cooked the night before, so the rice would not contain too much moisture.

I boil my gluten free rice in a pot

roast chicken breast in the oven seasoned with oregano, garlic and lemon juice

I drain organic chick peas in a strainer

I melt butter in a sauce pan and cook it up with onions at a low heat

Mix all these together when they’re all said and done. Tastes great!

Pork fried rice, add a little soy sauce. I'm a cretin that uses a fork. Only read the fortune after the cookie fully eaten.

I do a pretty mean chicken version, gotta cook the rice and cool in the fridge overnight though

But my favorite is the roast pork version found at most Chinese joints... peas, carrot, onion, bean sprouts and a scramble egg

My local place does a mean House Special version with roast pork, chicken and shrimp that kicks ass as well... glad to see ya back Red, was beginning to wonder what happened to you

Gross

Don't eat the stuff. Sorry.

I agree to disagree

And **** you

P.F. Changs. Always chicken.

Spam FTW

My wife throws in bacon and sliced sausage. Our girls will eat the hell out of it.

hmm - will have to give it a whirl!

If I'm eating out, I skip it.

If I make it at home, I go Nasi Goreng style. Friend's mom makes it for get togethers. This is pretty close to what she told me.

The shrimp paste and chili give it a spicy umami. If you like those base flavors, all the various vegetables and shrimp and all aren't mandatory. Sometimes I just make it with some onion and chicken breast [or even ground beef] if I don't have a lot on hand. [you do need the garlic ginger and soy, though. Of course]

http://www.geniuskitchen.com/recipe/...i-goreng-61614

ROFLROFLROFLROFLROFLROFL with a fork!

Is that a French dish?

https://s3.amazonaws.com/foodservice...OTF616831S.jpg

SR Good to see you return, I guess you got the internet bill paid?> ROFLROFLROFL

"Flried" rice when done well is great, if not, my dog likes it. When dining out the oil they used will kill you.

Shrimp fried rice is my fav.

Lately I've been roasting the shit out of some salmon. Like the easiest thing to make but it's been killer. I make spam and rice a lot. Decided to try my hand at fried rice, diced up the spam, cooked the old rice up with some tamari and frozen peas and carrots.

Then I added the salmon. Spam and salmon, makes Spalmon fried rice.

Thanks for coming back
To ChiefsSplent tot com!!!

https://media.giphy.com/media/RHJJ7AM0RLM5O/giphy.gif

Who am I kidding? I do like Spam.

These past few years being with my Chinese girlfriend I’ve had more Chinese food in 2 years then my previous 35 years. I like to cook them “American food” (her families quote). Tonight we had a fried rice that had some kind of shrimp in it. Also had some kind of green stuff that looks like green onion in it. I don’t ask I just listen to her mother “eat” she says.

I don't usually use meat in my fried rice. I start with a little peanut oil and quickly saute some onion, garlic, ginger, and pepper flakes (I'm loving calabrian right now). Then I add day-old rice. Once that's heated, I make a well in the center and add eggs. Then add frozen peas and diced carrots. Once heated, I'll douse everything with low-sodium soy and oyster sauce, occasionally some fish sauce if I want to add a little umami boost. I finish with cashews for more crunch and green onion. Sometimes I'll use just a touch of toasted sesame oil.

If I do use meat, I'll velvet some chicken or use shrimp. I have used homemade bacon before, and that was pretty incredible.

Very similar.

I use brown rice, with shrimp, bamboo shoots, water chesnuts, peas, carrots, egg, sesame oil, low sodium Kikoman and fork.

Oh good call. I do love some water chestnuts and baby corns sometimes. ANd I forgot that I will occasionally finish with a touch of rice wine vinegar or squeeze of lemon to brighten things up.

I love those baby corns! I haven't found them available in the small cans though, like the water chestnuts and bamboo shoots. Will have to look when we go to the big city.

Also, you mentioned earlier, a touch of sesame oil. Great point!

I have found it is really easy to get too much and over power the dish. Also, it can get too hot and have a nasty taint.:eek:

All I can find are the 14.5 oz. cans. Too much waste, so I don't usually buy them.

And yeah, sesame oil is powerful stuff. A little goes a long way. And you "nasty taint" comment is why I used it at the end.

:thumb:

gotcha, sounds like we have had the same experience.

Sesame oil is not a cooking oil, low flashpoint. and absorbs flavors when heated, has very short life and must be out of light, preferably refrigerated. Maybe that's why it has an ass taste to it?

Smaller amounts of baby corn come pickled in glass bottles.

Shrimp fried rice. Usually, it has the eggs, carrots, and whatever green veggies in there.

:)thanks.

FYI... Anybody putting peas in their rice can **** right off.

Oh my gosh!

Thats like 80% or more of Chinese restuarants

BTW, we've been playing with a "fried rice" that's actually baked cauliflower. It's pretty awesome.

We do something similar with the bagged riced cauliflower from Trader Joe's. I really like it.

I like your new avatar.

Thank you!

FYI I got a Jets deep dish last weekend. Very comforting pizza.

Oh I like it pretty well. Good to know you tried it out!

Make Jasmine rice in a rice cooker. Get a bit of oil in your pan/wok and fry a few tablespoons of garlic for 15-20 seconds, then add your meat. Generally we do pork or chicken. Add in your veggies, generally just a bag of frozen carrots and peas. Throw in an egg at the end and mix a bit before tossing in the rice and mixing together with your soy sauce.
I have a friend from Malaysia who is famous around the office for her potluck food that she brings in. I told her I made better fried rice than her, she saw it as a challenge. So one day we each made it for the team. I destroyed her. She just said, "I can't believe I got beat by a white dude!" Lol, I did learn to make it from my sister's mother-in-law who grew up in China. She makes some damn good broccoli beef too.

htangks

I'm taking out a pint of beef fried rice - I am awaiting a pic to come through - I'll share it soon!! this place is good.

I will skip dinner - this isn't that good for you - but here it is!!!

http://i66.tinypic.com/23sytty.jpg

Had I remembered to get plates, this illustration would be more thorough, but if you have a keen eye you can notice the nice even brown on the carrot cube along the side-wall - this is all that you need to know to realize you're dealing w/ someone who knows how to saute a nice fried rice, properly.

I forgot about that part. Spork actually

Comforting? As in, if you like bread comforting? Sorry when I describe pizza "comforting" doesn't come to mind.:D:D:D

This thread has me wanting to make a version I havent made in quite a while

Used to get it at a discount Thai joint in Springfield, Il... the ingredients are super simple, its really just rice, chicken, pleeenty of hot pepper flake, sweet onion sliced lengthwise, garlic and peeled/thickly sliced cucumber

You could get a wad of this so big you could barely choke it down for 5 and change back in the early 2000s... its very lightly sweetened, so I add about a tablespoon of sugar during the final few stirs at highest possible heat

The light crunchy cucumber is what brings it all together, it cools the pepper flake heat, and adds a satisfying crunch as well as giving all the other flavors a certain something I cant even really explain

Its awesome, and done with a minimum of ingredients... but dont be shy with the cucumber, you'll want some with every bite

I would never have thought to add cucumber but I think you sold me on trying it.

Thais definitely have their own spin on things, I'm guessing the spicier it is... the more you'll love the cukes

IMPORTANT EDIT* do not cook the cucumber! those slices are meant to be served cold and crisp on the side as a garnish

I'll be frank - I'd like to try your cucumber.

Sporks are for Taco Bell

It's 2018, if you like him just ask him out.

LMAO its big, green, and full of seeds... wait

I've been watching carbs. Tried fried cauliflower rice. Pretty damn nice facsimile of real rice. Riced cauliflower, chili oil, sesame oil, fry it, add egg, peas, shredded carrots, and chicken or shrimp and some soy. Pretty damn good

I definitely will I'm up to a 36 inch waist any help is appreciated. My mother is seriously a cook of a full blooded Italian 60 year old w/ a lifetime of kitchen experience, I need any help to get rid of my winter coat!

also Tooge I'm very familiar w/ the Cauli rice, it's a nice shake to the original - no doubt about it!

Thanks guys for your input! This has been a fun thread - I love these nice entrees we discuss - after the camera scans Arrowhead, I'd never have guessed we'd have so may culinary aficionados - oh wait, yes I would! :P seriously though - the food threads are always fun - KC knows good food.

Yeah, I made it and asked both teenaged kids to try my " fried" rice". Both said they lived it and ate it. Bout half way through I told them it wasn't rice. There are lots of substitutes s that fall very short of the real thing. Cauliflower rice isn't one of yhem

yes I will make this my go-to when I'm shedding my winter coat in about two weeks, I don't want to be the fat boy that wears his tee shirt at the pool. Man it's easy to gain weight at this age. :(

Yeah no shit. I just turned 51. The old metabolism ain't what it used to be. Tell u what though. Hit the weights, avoid carbs, and you will be just fine

You guys and your cauliflower rice, hell I'd have to drive at least an hour for that minimum

Regular rice will do just fine for me, never was one for the anti-carb thing anyway... just work out hard enough, long enough and the carbs burn up fueling your workout

The results are probably a bit slower than no carb, but I'm damn sure more satisfied and happier along the way

just shut up.

Punch me in the face!

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I would estimate you're either two years older or younger than me.

Never mind Scott Free you're a yr. older - **** ****in' you!

haha - Jk

CAULIFLOWER RICE IS FOR PANTY WEARING PUSSIES

LOL I KID BUT DO I?

First off, let me say that it is incredibly nice of you to stop by and allow us this wonderful opportunity to share our thoughts and views on the divine subject of fried rice. That's nice! And by George, you seem nice!
Welcome back!

( In case you missed it, the greatest era of Chiefs football is about to begin and our wonderful and seemingly nice new GM finally sandblasted the last major, dead-weight barnacle off of the hull of our storied-yet prior imperfect vessel, allowing us to move forward, presenting a modern NFL offense which will rape many faces, nicely of course! )

Ah yes, Red; the rice. Indeed the rice. I am a fan of the wild rice. While most folk commonly refer to Asian-style fried rice, I myself prefer a skillet-fried helping of southern, wild rice. A little bit of butter and onion blend so perfectly with the grain, it is in fact my favorite rice of all. That Uncle Ben is a marvelous fellow!

How have you been, Red? Haven't seen you around much, though I acknowledge that the off season is generally the most dull and often quarrelsome time of the year at CP. Whatever the case, I hope that you are doing well and that your wonderful and nice mother is treating you to one of her fabulous home-cooked meals from time to time!

Oh gosh what a kind kind gesture, I'm truly flattered!

I'm really glad you like wild rice, I like that it's unorthodox and veers from the topic, somewhat. That must have been an arduous grind & I like your pureness with regards to this! thangs you!

my mother has reached new levels of culinary genius and thank you, I'm glad you've gathered that. I may as well have a full blooded Italian 'seasoned' chef inviting me over for meals. 'Tis the reason I need to come back down to a 34" waist. Any mother who offers splendid homemade gnocchi and marsala is a reason to diet! She's surpassed me by at least a chefs notch. hahaha