I made fried rice one night last week. It’s not until you actually have to make something that you realize how many decisions there are in the cooking process that seem kind of life-or-death (fine, merely-edible-or-actually-delicious). What kind of oil? (I went with peanut.) Onions, scallions, or ginger? (I just threw in all of them.) Cook those first, or throw in them after? (I went with first.) When does the rice go in? (I remembered my mom would put it in last.) What’s the proper way to cut the carrot? (I’m still working on this one.) Seasonings? Should I buy white pepper? How much soy sauce?
If you have a definitive fried rice recipe, I’d like to hear it.
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I don’t have a definitive recipe but:
1. Day-old rice is better than fresh.
2. I generally fry up all the ingredients, then add the rice. When the rice starts to brown (BROWN), I make a well in the rice and add the beaten egg. Then stir until the egg starts to brown.
3. More soy sauce than you think you could possibly need.
4. Veggies: carrot, green pepper, onion, scallion, ginger, are all good. Broccoli is also good, but don’t over cook it.
Posted by Darby O'Shea | March 23, 2010, 5:21 pmGood tips! It’s so annoying when one doesn’t have day old rice though… some of us want fried right RIGHT AWAY. :)
Posted by Lingbo Li | March 24, 2010, 7:24 pmI think it tastes much better when you add some ketchup to it too. Something about the sugar in it and the slight tang. Yum.
Posted by Jenny | March 25, 2010, 1:22 pmKetchup… never heard of that one before, I’ll give it a try!
Posted by Lingbo Li | March 25, 2010, 1:24 pm