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Old 09-10-2006, 10:24 PM   #1
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Cool HELP: I need recipes 4 a good fried rice dish

:cool::angel: Can someone please help me with some new and old FRIED RICE Recipies.My son and I both love Fried Rice, but mine always turns out YUCK.
I Love the asian way of cooking fried rice, but also want different ideas, and different recipies to try. I love to add Oyster Sauce to the end of my dish, or whenever you are supposed to add it, It adds a YUMM factor to the dish.
BUT, my big problem is: my Fried Rice always turns into mush, its too sloppy and wet, I have been told to cut the liquid content down and I have, sometimes it turns out great, and other times it is too sloppy and my dogs get it 4 dinner that night. Can anyone help to get it JUST RIGHT. Any ideas will help greatfully. Even different ideas on what to put into it, but most of all, I dont want wet and sloppy, I want beautiful and yummy and normal.
Thanks Guys, any help is going to be great.
Spiritwolf from Aussie Land.

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Old 09-11-2006, 01:17 AM   #2
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Spiritwolf, were you using newly cooked/boiled rice? If so, that can explain the mush/wet factor. Next time, use day-old rice (rice cooked the day before and chilled in fridge. Just crumble by hand before adding to wok.) Also, you should use high heat in your wok, otherwise you end up steaming the rice whch makes it wet again. Hope this helps!
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Old 09-11-2006, 01:55 AM   #3
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While in Korea the cook at the Chief's Club would use left over rice. He would cook and crunble bacon..add the rice and frozen peas. Soy sauce to taste and it was so good. He did this on a grill so any fry pan would work. Mine doesn't turn out like Kim's but he may have used MSG.Another way we like it is to cook shredded ( sliced cabbage like they do lettuce for Tacos) and add seasoned cooked ground beef ( with onion if yu like) and left over rice. Soy sauce to taste.Dove
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Old 09-11-2006, 06:35 AM   #4
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Wink

Sounds good Dove, will have to give those a try - thanks !
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Old 09-11-2006, 07:01 AM   #5
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CHOPSTYX: Thanks for your help, I think I know what I am doing wrong now thanks to you, I do use cold,next day rice, BUT, I think my wok or frypan was not hot enough, my rice may have steamed, not cooked properly. Thankyou so much 4 your help.

DOVE: Thank you 4 your help, I really love your idea of adding cabbage leaves(shredded), and also the minced beef, it sounds wonderful, I have never tried that before, I normally use shredded chicken or prawns or crab, but I have never used minced beef, I must give that a go, thanks so much, I will let u know what I think. I know my son will love it. Thanks everyone for your help, It has given me some great ideas.
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Old 09-11-2006, 10:45 AM   #6
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Spiritwolf, the advice from Chopstix is right on, may I add just one little thing, make sure to use the vessel (wok or skillet) ample enough so you can stir and move the content around freely. If they just sit still in the vessel and don't want the bottom to burn (though I kinda like the crusty "burnt" rice... ), the top portion will still remain too moist. They need to be tossed around well, to cook and have the flavour well blended evenly.

Also here is a wonderful unique thai fried rice idea from Chops, I am still waiting for the opportunity to give it a try but sounds really delicious and would love to get to it soon!!
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Old 09-11-2006, 11:45 AM   #7
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another tip for a Wok is never over load it, that also will lead to steaming and breakage of your product.
and unless you use a high powered gas stove, avoid all the fancys lifting of the Wok to toss the food like a pancake, this serves to only lower the temp again, so unless you can assure instant heating again, don`t do this :)
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Old 09-11-2006, 11:49 AM   #8
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For added flavor and texture, without getting all mushy, try adding the following chopped veggies, boc choy, water chestnuts, onion, celery root, freshly sliced garlic, and also feel free to add whole sugar snap, or snow peas, and cashews, and bias-sliced carrot.
For herbs and spices, the following are all good: Chinese 5-spice powder, wasabi, ginger root (or ground ginger powder), Kikoman Lite Soy Sauce, black pepper, crushed red pepper, a scant tsp. of toasted sesame seed oil.
For protien, add cubed tofu, shrimp, scallops, crab, pork, or chicken.
That should be enough to give you some variety. Just remember to keep the ingredients moving in the pan, as Urmaniac said, and use a well oiled wok or heavy skillet (cast iron), and high heat. This dish shouldn't take long to cook and all meats should be pre-cooked before adding to the fried rice mixture.
Oh, one more item to add to the protien list; scrambled eggs are wonderful in fried rice.

Seeeeeeya; Goodweed of the North
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Old 09-11-2006, 11:53 AM   #9
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Mention of the scrambled egg made me remember another thing... a friend of mine also used to make a very mushy, soggy fried rice. Then I witnessed one day he was cracking the egg directly onto the rice that was being cooked. Then I realised the cause of sogginess.
Make sure to make the scrambled egg separately!!
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Old 09-11-2006, 11:55 AM   #10
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Quote:
Originally Posted by SpiritWolf
I Love the asian way of cooking fried rice, but also want different ideas, and different recipies to try...Even different ideas on what to put into it...Spiritwolf from Aussie Land.
Some ideas for add-ins to the fried rice:

Pork, chicken, shrimp, diced ham, pineapple, green onions, almonds or cashews, and/or scrambled cooked eggs (broken up). Ginger is a tasty add in, as well.

An old tried and true recipe I like is an egg foo yung dish. It is made with a packaged fried Rice & a seasoning mix, but I'm sure it would work with homemade fried rice - especially if your mixture comes out a little too wet. I will look thru my files and post the recipe, if you're interested.

Basically, add the fried rice and seasonings to scrambled eggs, and cook as you would little omlettes/ patties. You can add small shrimp and almonds to the mix and a cornstarch mixture for the sauce.
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