Fried Rice - How To ... And, What the ...
Read this and you'll know all there is to know about preparing Fried Rice.
We've prepared Friend Rice often enough and seen often enough videos by real Chinese Chefs to know from what-the-what.
BASIC FOUNDATION: Stir fry to heated-and-oil-coated some cooked Rice. Some say left over Rice; we say whatever. Props to Ming Tsai on the latter. Make a well and add some beaten Eggs. Let Eggs set a bit, then mix to combine. That point varies according to which Chef you see. Heck, you can even scramble the Eggs separately if you want. Classic traditionalists will probably want to stir fry together all at once to coat the rice with the Egg. You decide. We like the contrast.
NB: Separately and before the Rice/Eggs get together, stir fry your mix-ins.
MIX-INS: Whatever you like and have on hand. Color and texture are virtues to be sought. Keep the cut size of your add-ins smallish. There's a textural homogeneity we're going for, don't you know. [See delicious photo above.]
We always like the crunch of thinly shredded Cabbage. Fine diced Celery. And, Sprouted seeds/beans. Mung Bean sprouts are usual. We use Fenugreek seed sprouts as also seen in the above photo.
In the preparation pictured there is a mΓ©lange of finely chopped ... Zucchini, Onion, Corn, Shiseido Peppers, Tomato, fresh Pineapple, Ginger. Shrimps and a Hot Dog. [On the latter, it's a take home from a neighborhood BBQ. We're not cooking for the Queen after all.]
FLAVORINGS: Seems Oyster Sauce is rather a usual element. Optional though. Some Soy Sauce too. For a luxurious touch, toasted Sesame Oil. We bring hot Chili Oil to the table. To your taste.
GARNISH FINISH: For us it's not what we want to see on our plate unless there's plenty of thinly sliced Scallion and chopped fresh Cilantro.
SUMMARIZING: Cooked Rice and Eggs. And ... whatever you like.
We've prepared Friend Rice often enough and seen often enough videos by real Chinese Chefs to know from what-the-what.
BASIC FOUNDATION: Stir fry to heated-and-oil-coated some cooked Rice. Some say left over Rice; we say whatever. Props to Ming Tsai on the latter. Make a well and add some beaten Eggs. Let Eggs set a bit, then mix to combine. That point varies according to which Chef you see. Heck, you can even scramble the Eggs separately if you want. Classic traditionalists will probably want to stir fry together all at once to coat the rice with the Egg. You decide. We like the contrast.
NB: Separately and before the Rice/Eggs get together, stir fry your mix-ins.
MIX-INS: Whatever you like and have on hand. Color and texture are virtues to be sought. Keep the cut size of your add-ins smallish. There's a textural homogeneity we're going for, don't you know. [See delicious photo above.]
We always like the crunch of thinly shredded Cabbage. Fine diced Celery. And, Sprouted seeds/beans. Mung Bean sprouts are usual. We use Fenugreek seed sprouts as also seen in the above photo.
In the preparation pictured there is a mΓ©lange of finely chopped ... Zucchini, Onion, Corn, Shiseido Peppers, Tomato, fresh Pineapple, Ginger. Shrimps and a Hot Dog. [On the latter, it's a take home from a neighborhood BBQ. We're not cooking for the Queen after all.]
FLAVORINGS: Seems Oyster Sauce is rather a usual element. Optional though. Some Soy Sauce too. For a luxurious touch, toasted Sesame Oil. We bring hot Chili Oil to the table. To your taste.
GARNISH FINISH: For us it's not what we want to see on our plate unless there's plenty of thinly sliced Scallion and chopped fresh Cilantro.
SUMMARIZING: Cooked Rice and Eggs. And ... whatever you like.
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