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Old 08-24-2011, 01:04 PM   #31
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Here is my take on fried rice.

1. Rice: I always use short grain rice (sushi rice) cooked in a rice cooker. After it has cooked it needs to sit in the cooker long enough that there is no moister left on the outside of the rice (yes it is sticky). Then I put it in a plastic bag over night. 2 days if fine but after that it get to dry. I never use jasmine rice, I have tried but did not like the results.

2. Soy Sauce: I like Pearl River Bridge, use the one that you like. But donít use dark
soy.

3. I always use sesame oil, sesame seeds, green onion, ginger and garlic.

4. Pork fat: I may or may not use it. In shrimp fried rice, never. Pork or garlic fried rice yes.

5. Other ingredients: In Thai markets look for shrimp paste. It makes a really good shrimp fried rice. Kimchi if you like kimchi make kimchi fried rice. Oyster and Hoisin sauce, I sometimes use them but only a little.

6. Egg: I usually add mine at the end but sometimes I make it first.
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Old 08-24-2011, 01:34 PM   #32
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Quote:
Originally Posted by Timothy View Post
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.
It's no secret that in Chinese culture all edible parts of the animal are utilized.
They love their fat!
Pork fat is indeed a part of all Pork fried rice. I agree one hundred percent!
There are hundreds of recipes for authentic Chinese pork dishes that almost all contain the fatty bits of pork.
I have eaten in many Chinese restaurants and we probably have more in Botswana than any other type of restaurant. They all use pork fat!
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Old 08-24-2011, 01:44 PM   #33
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Quote:
Originally Posted by Timothy View Post
... The balance of tastes is what most ... cooks strive for.
You see that is all that matters everything else is still "whatever". I was not talking to you, I simply stated my opinion. If you cook differently this is a public forum please state your opinion, by all means. But I am not building a precision instrument here so to make a note in what post number and who said what, is a waste of my time, I am at work you see. If I did I'd make sure to quote that person. That is one, and the second, just like I already said we are "not building a precision instrument here ", we are only frying rice. To each its own, or as my father likes to very rudely say "it is not going to affect having children".

P.S. I remember working in Chinese restaurant as a delivery person; they never used anything but oil. Nobody was standing rendering fat from pork or chicken, nobody was buying lard as it was way more expansive that simple cheapest frying oil in a restaurant supply place, but that is just but one place. Maybe in Florida they render fat.

Have a good day. Back to work.
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Old 08-24-2011, 01:55 PM   #34
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You see that is...
whatever

crack me up!
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Old 08-24-2011, 02:17 PM   #35
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I've added a link with a few fabulous bacon fried rice recipes if you would like to try them :)

Bacon Fried Rice

Pork Fried Rice

Pork might just pep up your rice and add that missing flavour! Hope you like it :)
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Old 08-24-2011, 03:06 PM   #36
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whatever

crack me up!
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Old 08-24-2011, 04:52 PM   #37
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Quote:
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I've added a link with a few fabulous bacon fried rice recipes if you would like to try them :)

Bacon Fried Rice

Pork Fried Rice

Pork might just pep up your rice and add that missing flavour! Hope you like it :)
Yep Snip, as I shared before, nothing gives more flavor to my fried rice than bacon. After all, the original question was simply how to get more flavor in fried rice.
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Old 08-24-2011, 06:58 PM   #38
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Like many I have become a food network junkie. I've never really been a foodie but lately I have been experimenting in the kitchen more and more. I have always had a couple of basic meals that were |dads" job, but am trying to expand my horizons more . I love asian food in all styles. I want to try to make a bunch of Japanese, Vietnamese, and thai recipes. Here is my problem.
So I made fried rice a couple of times now. I use Onions, peas, carrots, chicken and shrimp, some tomato sauce, soy sauce, garlic, day old rice fried in peanut oil in a wok. It tastes ok but not great. It's still missing something to keep it from being bland. I was hoping someone here may have some suggestions for what I have overlooked that will bring some flavor into my rice.

I appreciate any help you guys can give,

Kraken Fan #69
Tomato sauce? You could try adding a small amount of sugar and ginger. When I first started making fried rice I dealt with the same thing, it's just about figuring it out, and that takes time and lots of either bland or way too salty rice.

Search this guys youtube uploads, he makes a ton of Asian stuff. ltkman's Channel - YouTube
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Old 08-25-2011, 12:51 AM   #39
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Yep Snip, as I shared before, nothing gives more flavor to my fried rice than bacon. After all, the original question was simply how to get more flavor in fried rice.
I agree
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Old 08-25-2011, 08:24 AM   #40
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In all the trutth we should have asked what flavor was missing to begin with.
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