"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 08-24-2011, 08:31 AM   #21
Assistant Cook
 
Join Date: Aug 2011
Posts: 9
The rice was not sticky. I question if I needed to fry it longer however. My rice was still slightly moist but not overly so. I may have had too much oil by the end of it and not enough of the other flavors and spices. If I had to pick a particular style of fried rice I'd have to say my favorite is Vietnamese fried rice.
__________________

__________________
KrakenFan69 is offline   Reply With Quote
Old 08-24-2011, 11:01 AM   #22
Executive Chef
 
Timothy's Avatar
 
Join Date: Jul 2011
Location: St. Augustine, Florida
Posts: 2,491
Quote:
Originally Posted by CharlieD View Post
Pork fat? No way. I gurantee you nobody in any of Chineese restaurants uses any pork fat. So unhealthy.
In my post, I was referring to pork meat, not the fat. Really just slightly more healthy, but more palatable and "Pork Fried Rice" is on almost every Chinese menu that I've ever seen.
__________________

__________________
Confirmed Sushi Addict
Timothy is offline   Reply With Quote
Old 08-24-2011, 11:58 AM   #23
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,394
Quote:
Originally Posted by Timothy View Post
In my post, I was referring to pork meat, not the fat. Really just slightly more healthy, but more palatable and "Pork Fried Rice" is on almost every Chinese menu that I've ever seen.
I don't know what you were refering to, but I responded to somebody who recomended to use pork fat. Ofcourse pork meat is a staple in Chinese restaurants.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 08-24-2011, 12:02 PM   #24
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,394
Have not been in Vietnamese restaurant for ages, cannot remember their fried rice. But When I fry rice I put about a tea spoon of oil and probably a table spoon of soy sauce. You really do not need to much oil. Just make sure the pan is very hot and the bottom of it is well covered with oil. If your rice was moist from soy sauce it is good. If it was mmoist from leftover water from cooking then it is not good. How did you drain rice? Did you keep it in regrigerator? I mention before you might want to slightly under cook rice.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 08-24-2011, 12:12 PM   #25
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,881
I don't think anyone has stressed that your cooked rice MUST be COLD and DRY before you start frying it. Cooked rice refrigerated overnight is best. I fry my bacon pieces first to render the fat......(Horror )......and fry the rice in it. I add some chopped celery also. Then I whisk up an egg or two, add some sesame oil, with sesame seeds and pour it into a a non stick skillet to form a very thin "egg pancake".
Remove it from the skillet and roll it up. Slice, and add the egg ribbons to the rice mixture. Now I flavor the mixture with a little soy sauce and a pinch of hot pepper flakes. Add some sliced green onions and defrosted peas at the end.

Like most everyone has said.......keep the tomato sauce for Italian cooking.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 08-24-2011, 12:22 PM   #26
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,394
He did mentioned that the rice was day old.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 08-24-2011, 12:24 PM   #27
Executive Chef
 
Join Date: Jun 2011
Location: Mostly in my head
Posts: 2,665
Quote:
Originally Posted by KrakenFan69
The rice was not sticky. I question if I needed to fry it longer however. My rice was still slightly moist but not overly so. I may have had too much oil by the end of it and not enough of the other flavors and spices. If I had to pick a particular style of fried rice I'd have to say my favorite is Vietnamese fried rice.
I looked up recipes specifically for vietnamese fried rice and the most common ingredients seem to be (besides rice) onion or shallots, garlic, carrots, soy sauce, fish sauce or oyster sauce, egg, peas and cilantro either added at the end or chopped and sprinkled on top as garnish. Some also called for a little sugar and rice wine vinegar. I don't know how authentic they are, just did a google search and looked at the first ten or so recipes that came up.
__________________
Just because something has a duck bill doesn't mean it's a platypus. It might just be a duck.
Roger Miller: You can't roller skate in a buffalo heard, but you can be happy if you've a mind to.
purple.alien.giraffe is offline   Reply With Quote
Old 08-24-2011, 12:27 PM   #28
Executive Chef
 
Timothy's Avatar
 
Join Date: Jul 2011
Location: St. Augustine, Florida
Posts: 2,491
Quote:
Originally Posted by CharlieD View Post
I don't know what you were refering to, but I responded to somebody who recomended to use pork fat. Ofcourse pork meat is a staple in Chinese restaurants.
In post #17, I suggested shredded pork, diced.

In post #18, KrakenFan69 said "I'll try some pork fat. That sounds good."

In post #20, you said "Pork fat? No way. I gurantee you nobody in any of Chineese restaurants uses any pork fat."

The Chinese don't throw away pork fat. It's either used in recipes for flavoring or rendered and used in some other manner. The health aspect of pork fat isn't even a consideration in Chinese restaurant cooking. I have several friends who cook for Chinese restaurants. Nothing edible is thrown away in any Chinese restaurant I've ever known of. Their dishes are designed to use every scrap of possible food and byproducts of that food. It's simply how they do things. Waste is almost a crime in their culture.
__________________
Confirmed Sushi Addict
Timothy is offline   Reply With Quote
Old 08-24-2011, 12:34 PM   #29
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,394
Whatever. Just as long as nobody uses pork fat for frying rice. You kill the taste of soy sauce. Pork fat is too strong of a flavor. You need something with less flavor than the main flavor you want to have in the end. And as far as I know (I could be wrong) it is soy sauce and not pork fat that you want rice to taste like.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 08-24-2011, 12:43 PM   #30
Executive Chef
 
Timothy's Avatar
 
Join Date: Jul 2011
Location: St. Augustine, Florida
Posts: 2,491
Quote:
Originally Posted by CharlieD View Post
Whatever. Just as long as nobody uses pork fat for frying rice. You kill the taste of soy sauce. Pork fat is too strong of a flavor. You need something with less flavor than the main flavor you want to have in the end. And as far as I know (I could be wrong) it is soy sauce and not pork fat that you want rice to taste like.
Whatever?

What does that mean? When I've heard that expression before, it's generally meant to convey a total lack of interest in what the person being responded to has said. Hardly an appropriate sentiment for a discussion forum.

I'm very sorry, but pork fat is used in fried rice in many, many restaurants. It adds to the flavor and doesn't overpower anything. Fried rice flavors depend on what meal the rice is eaten with. When preparing it for a pork meal, bits of pork and/or pork fat are used as a common ingredient.

Beef or beef fat is added to that which is eaten with beef meals. Chicken or chicken fat are used when the fried rice is eaten with chicken meals.

Of course, the quantity added is proportionate to the end taste desired. Too much of anything would create a lack of balance in the dish. The balance of tastes is what most Oriental cooks strive for.
__________________

__________________
Confirmed Sushi Addict
Timothy is offline   Reply With Quote
Reply

Tags
rice

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:54 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.