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chicken fried rice
Yhe rice to water ratio has to be close to 1:1 with just a tad more water than rice...if you have too much water you get mush. No washing= mush, too...
Chinese and Japanese cooking differs due to geography. Japan does not/did not have land area for growing peanuts. Not a whole lot of fried foods in old, traditional Japanese cooking, only for Shogun type families...
Chinese developed wok to cook fast. All the work is done beforehand. Cooking is zip zip..quick...because of fuel scarcity. Wood scarce, coal very expensive.
Love both cuisines...
HB
Chinese and Japanese cooking differs due to geography. Japan does not/did not have land area for growing peanuts. Not a whole lot of fried foods in old, traditional Japanese cooking, only for Shogun type families...
Chinese developed wok to cook fast. All the work is done beforehand. Cooking is zip zip..quick...because of fuel scarcity. Wood scarce, coal very expensive.
Love both cuisines...
HB
greydread informs
um...er...uh...you have to boil the rice first.
i am aware of that, thank you greydread. what i am saying is that fried rice cannot be made in a rice cooker. that is my story, and i am sticking to it. you can cook the rice for fried rice in a rice cooker, but it has to be cooled, preferably refrigerated, before it can be used to make fried rice. Dominicans make some imitation called chofan, which is cooked like regular rice and peas, but it bears no resemblance to real fried rice.
um...er...uh...you have to boil the rice first.
i am aware of that, thank you greydread. what i am saying is that fried rice cannot be made in a rice cooker. that is my story, and i am sticking to it. you can cook the rice for fried rice in a rice cooker, but it has to be cooled, preferably refrigerated, before it can be used to make fried rice. Dominicans make some imitation called chofan, which is cooked like regular rice and peas, but it bears no resemblance to real fried rice.
It's next to impossible to make decent fried rice with brown rice unless it's the instant kind, and that's pretty hard if not impossible to find here. Been here 4 years and haven't seen much instant rice. Brown rice retains too much water.
The trick is, like one poster said, use yesterdays rice that has sat overnight, dried out and became a little stiffer. Never use hot rice because steam is moisture. You can use any ingredients you like really,
But mine is
1. Cup of peas and carrots
2. 1 cup of meat ( I prefer shrimp, but chicken is cool )
3. 2 eggs.
4. 4 stalks of green onions diced
5. garlic powder
6. pepper
7. soy sauce
8. and of course 2 cups of rice, cooked cooled, dried out.
9. oil
Scramble the eggs. Set aside.
Stir fry the chicken onions and peas and carrots, in 3 tb oil set aside
fry the rice in 2tbs oil, then add the other ingredients and about 1/8 cup of soy sauce. Cover for 3 minutes , then continue to stir fry.
The trick is, like one poster said, use yesterdays rice that has sat overnight, dried out and became a little stiffer. Never use hot rice because steam is moisture. You can use any ingredients you like really,
But mine is
1. Cup of peas and carrots
2. 1 cup of meat ( I prefer shrimp, but chicken is cool )
3. 2 eggs.
4. 4 stalks of green onions diced
5. garlic powder
6. pepper
7. soy sauce
8. and of course 2 cups of rice, cooked cooled, dried out.
9. oil
Scramble the eggs. Set aside.
Stir fry the chicken onions and peas and carrots, in 3 tb oil set aside
fry the rice in 2tbs oil, then add the other ingredients and about 1/8 cup of soy sauce. Cover for 3 minutes , then continue to stir fry.
I have had this. I like it (maybe even better than "real" fried rice). I'm glad to know the Dominican name for it because I've been calling it "rice and peas" I could live off that, plantain and stewed red snapper. But I also like ackee and salt fish for breakfast. Add rum and coconut water (do not remove from coconut, just poke a hole and pour in the rum and add a straw) and I am content.
I wasn't joking about boiling the rice first. A new cook at a very well known local Washington, DC (recently closed, owned by Dominicans) restaurant tried to serve someone shrimp and grits without boiling the grits first. He just threw the dry, uncooked grits in the pan with the shrimp. I now assume nothing.
greydread. ackee and saltfish is something i make very well, being of Jamaican extraction. another spectacular food, which is a secret here, is fried breadfruit. here is the way to do it....set the oven to 350. remove the stalk from the fruit. bake for i hour. let the beast cool, peel, and slice thinly. fry slices normally, till golden brown. that, with some ackee and saltfish, or plain stewed saltfish, will make a new person out of you.
Sesame Oil Is Not Used For "Frying"!
It is a flavoring agent.
It is also used as part of the marinade.
Peanut oil,is not "Bad" for your health.
Dominicans don't use a "rice cooker",because of their method for cooking rice,and MOST important,doesn't yield any "Con Con"!
My first wife was Thai."Sticky Rice" RULES!
Twenty five years later,and my "Butt" is STILL BURNING!
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It is a flavoring agent.
It is also used as part of the marinade.
Peanut oil,is not "Bad" for your health.
Dominicans don't use a "rice cooker",because of their method for cooking rice,and MOST important,doesn't yield any "Con Con"!
My first wife was Thai."Sticky Rice" RULES!
Twenty five years later,and my "Butt" is STILL BURNING!
CCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCCC
Sorry, CCCCCCCCCCCCCCCC
You are wrong. Having endured an angioplasty I am very cautious to avoid another one. I have done quite a bit of nutritional research as a result of my ordeal and I fry foods in canola oil now. Peanut anything causes arterial plaque.
About 5% of all angioplasty patients experience collateral nerve damage and although this damage is not permanent it is very slow to recover from. I am in that 5% and the pain can best be described being stricken in the groin (site of entry for angioplasty) with a white hot branding iron. No more peanuts for me.
The peanut controversy - peanut oil and risk of atherosclerosis | Nutrition Action Healthletter | Find Articles at BNET
How to Understand the Benefits and Risks of Using Peanut Oil | eHow.com
The Health Effects of Deep Frying in Peanut Oil | eHow.com
White rice, washed first seems to alleviated my problem
Thanks for the many ideas and commentary
Thanks for the many ideas and commentary
Made some fried rice tonite... My trick was day old rice (2 day in my case). Did not use the peanut oil though just the canola (my heart thanks me). Not a big fan of the peanut oil although I do know it stands up to high temps. I have a wok so I quick fry everything then push to one side and then scramble my eggs on the other side. Was pretty good. I added some chopped cabbage (to take the place of napa cabbage) scallions, peas then added chopped chicken and some shrimp. Touch of soy and I'm good. Now would love to tackle egg rolls/spring rolls.
Has anyone tried egg/spring rolls ??
Has anyone tried egg/spring rolls ??
Put some oil in your cooker and start the rice without any water in it. Stir it occasionally on low to medium heat until it starts to smell nutty. This coats and seals the rice with oil and cooks the outer starchy layer, converting some of it into sugars. Then add twice as much water, bring to a boil and cook covered until the water is fully absorbed. If you are going to use it the next day, spread it out first on a cookie sheet so it is fully cooled before you refrigerate it. The steam from the hot rice will make it gummy otherwise.
I normally use GOYA medium grain rice, which is a bit heartier and more flavorful than long grain rice.
I normally use GOYA medium grain rice, which is a bit heartier and more flavorful than long grain rice.
It takes some practice with spring rolls. I now prefer the round clear rice paper egg rolls because they don't need to be refrigerated they seal better, and they won't dry out if you don't use the whole pack. But they need a very brief soak in warm water first before you fill them and fry them.